You read it correctly. Healthy Philly Cheese Steak Bowl! If you like to eat red meat and tons of vegetables, this balanced dinner recipe is for you. Plus, it only takes about 30 minutes to cook, so it’s perfect for busy weeknights and perfect for meal prep! You will absolutely love this cottage cheese queso.
Recipe Highlights
- Classic Philly Cheesesteak Flavors: I’ve loved Philly cheesesteaks for as long as I can remember, but I wanted a healthier version that was easy to make at home. And this bowl is IT!
- Quick cooking time: Perfect for busy weeknights, make this recipe from start to finish in under 30 minutes.
- Easy to prepare meals: Want to prepare your Philadelphia Cheesesteak bowl in advance? are you okay! This recipe is perfect for meal prep.
“I love this recipe I made last night! I watch the calories and I am a celiac and this is a filling, healthy and satisfying meal. The queso is so delicious!!!” – Melissa
“I just made this for dinner and my husband raves about it! Thank you for the recipe. It’s so quick to make with minimal prep.” –Carly
What you need
- steak: I tested this recipe with ribeye steak and top sirloin steak and both worked great! Both cook quickly with tons of flavor. Ribeye is a more classic choice for a Philly cheesesteak, so go this route if you prefer.
- Peppers and Onions: Make it simply with Cheongyang peppers and onions.
- sweet potato: Dice the sweet potatoes and roast them right on the same baking sheet with the peppers and onions. Shredded russet or Yukon gold potatoes also work very well.
- Cheese Sauce: If you do one thing in this recipe, it’s make the cottage cheese sauce. All you need is cottage cheese and shredded cheddar cheese. Mix it twice and heat it in the microwave to create a cheese flavor that everyone will love.
I love how simple and well balanced all the flavors in this meal are! You can get vegetables, lean protein, starches, and healthy fats all in one meal.
Best Steak for Cheesesteak Bowl
The most classic steak used in Philly cheesesteaks is the ribeye.. Ribeye has amazing marbling that keeps the steak moist and adds flavor. No one wants a dry, tough steak.
I also tested this Philly Cheesesteak Bowl with Top Sirloin.This works great too!
If you choose flank or skirt steak, just know that you’ll need to tenderize the meat before cooking to avoid it being tough.
- Pat the flank steak dry with paper towels. Season with salt and pepper. Leave it for 30 minutes.
- Heat oil in a frying pan over medium heat. Cook steaks for 4 minutes per side (medium rare). Let sit for 10-15 minutes and then slice.
- Preheat oven to 400°F. Toss the peppers and onions with oil, salt, and pepper.
- Bake for 30 minutes, turning halfway through.
- Put 1 cup of brown rice and 2 cups of water in a pot and boil. Once boiling, reduce heat, cover and simmer for 30-40 minutes.
- Massage the kale with olive oil, salt, and pepper for 3 to 4 minutes.
- Divide steak, peppers, onions, queso, rice, and kale among bowls. provide!
- high fever: To perfectly sear a steak in a cast iron skillet, you’ll need to set the burner to high, whether you’re using a gas or electric stove.
- oil: Before putting the steak on the pan, make sure the oil is fully heated and fragrant! This will result in a delicious medium rare dish.
- Don’t overcook it: There’s nothing worse than overcooking a steak. The steaks only need a few minutes on each side.
- condiment: Simple with salt and pepper!
After searing the steak, let it rest for a few minutes before cutting against the grain. Patience is happiness.
entirely! I don’t use a marinade in this recipe, but you could use my favorite flank steak marinade!
yes! I chose to use cast iron because it was easier, but you can also sear the steak all the way through for a charrier, smokier flavor if you prefer!
You can store the bowl in the refrigerator. 3-4 days. If you meal prep this recipe, we recommend storing each serving in an airtight meal prep container so you can take it with you on the go.
-
Massage the steaks with kosher salt and set aside. Let the steak sit at room temperature for 10 minutes.
-
Meanwhile, preheat oven to 400°F. Place sweet potatoes on a baking sheet and toss with 1 tablespoon olive oil, garlic powder, chili powder, and 1 teaspoon salt. Make sure sweet potatoes are coated.
-
Bake for 10 minutes and then stir. After 10 minutes, push the sweet potatoes to one side of the pan. Add peppers and onions to the other half. Toss with 1 tablespoon olive oil and 1 teaspoon sea salt. Bake for 10 to 15 minutes more, or until sweet potatoes are fork-tender. Set aside.
-
Heat 2 tablespoons olive oil in a large cast iron skillet over high heat. Add steak. Cook for 2 to 4 minutes on each side or until internal temperature reaches 160 to 165°F or desired temperature. Remove from the pan and let rest for 10 minutes.
-
Place the cottage cheese, shredded cheese, and ½ teaspoon sea salt in a blender and blend until smooth.* Pour the queso into a microwave-safe bowl and microwave for 1 minute. Stir halfway to prevent it from burning.
-
Transfer the queso back to the blender and blend until smooth. Set aside.*
-
Cut the steak into thin slices and then mince it into small pieces.
-
Place sweet potatoes, peppers, onions, and meat evenly in 4 bowls. Top with blended cottage cheese. Serve immediately.
- If the cottage cheese is not mixed well in step 5, add 1-2 teaspoons of water or milk to the blender and mix well.
- If you want a little spiciness, add 1 teaspoon of red pepper powder to the sweet potatoes, peppers, and onions.
- I blend the queso twice to give it an extra creaminess.
- This recipe was updated in April 2026. Find the original ingredients and recipe instructions here.
calorie: 506 calorie, carbohydrate: 18 g, protein: 32 g, province: 35 g, fiber: 3 g, sugar: 6 g
Nutritional information is automatically calculated and should only be used as estimates.
Photographer: wooden frying pan
