Steak and cheese rice bowls were inspired by the famous Philly cheesesteak sandwiches. These bowls are far from traditional but are a fun take on a classic sandwich. Making them into rice bowls make it easy to make ahead and preheat for leftovers or a lunch or dinner meal prep option. I also find it a lot less messy to eat it in a bowl with a fork instead of a sandwich.
Tips and Tricks
How do you store these bowls? Store these bowls with everything except the mayo on top. In the fridge, keep rice, steak, veggies and cheese in the same airtight container for up to four days. Add mayo after it’s been reheated unless you don’t mind warm mayo!
How do you reheat these bowls? Reheat these bowls in the microwave for one to two minutes until warmed through and then top with your favorite spicy mayo.
Can you use this for meal prep? Yes, this recipe works well as a meal prep option. This recipe makes about three bowls but you can bulk up the rice or vegetables to stretch the meat out farther. Store in an airtight container all together except the mayo. Add mayo after you’ve heated the meal.
- Rice - Use your favorite grain
- Canola oil - Use a neutral flavored oil
- Bell pepper - whatever color your heart desires
- White onion
- Mushrooms - Anything that looks good to you that day
- Shaved steak - Can also use shaved ribeye or a thinly sliced already cooked steak
- Garlic paste or minced garlic cloves
- Kosher salt to taste
- Shredded swiss cheese
- Chipotle mayo - Use your favorite or make your own
See recipe card for quantities.
What’s the best type of steak to use? The best type of steak to use is freshly shaved steak or ribeye. In most supermarkets you should be able to find shaved steak or shaved ribeye. I prefer this type over a frozen variety for quality and texture, but use whatever you prefer. If you can’t find shaved steak, you may be able to ask your butch to shave it. Another option is to cook your favorite cut of steak and cut it thin. From there you can add it to the bowls and enjoy.
What kind of rice should I use? Use whatever grain or grain substitute you prefer. I used brown rice because it’s my preference but you can easily use jasmine, white rice, basmati rice, quinoa, farro or even cauliflower rice. Just make sure to cook it according to the package instructions.
What are the best vegetables to use? There are no best vegetables, use whatever you prefer. However, I like to use white or yellow onions, diced, any color bell pepper I can find and whatever mushrooms look good that day. If you’re feeling fancy try oyster mushrooms or maitake but you can’t go wrong with button mushrooms, shiitake or portobello. Feel free to add more vegetables or leave one out.
What’s the best chipotle mayo to use? My favorite is from Sir Kensington’s and we always keep it stocked in the house. It’s great on a variety of sandwiches and isn’t too spicy. In our house, we love it on any sandwich you’d normally put mayo on! You can absolutely use your favorite if you like another brand.
Do I have to use garlic paste? No, if you don’t have garlic paste or don’t want to use it you can substitute minced garlic cloves.
How do you make these steak and rice bowls?
Cooking the Components
Begin by cooking the rice according to the package instructions and keep warm.
While the rice is cooking, preheat a dutch oven over medium heat. Once preheated, add in canola oil along with the vegetables. Stir occasionally and allow to cook until they soften and begin to brown and caramelize, about 10-15 minutes. As they begin to brown, turn off the heat and set aside.
While the vegetables are cooking, preheat a cast iron or stainless steel skillet over medium heat. Once preheated, add in the rest of the canola oil and the steak. Season the steak with kosher salt and allow to brown. As soon as the steak is browned all the way through, add in garlic paste and saute for 30-60 seconds. Turn off the heat and taste for seasoning. The steak should be flavorful, if it isn’t: add more salt until it is.
Separate cooked and warm rice into three separate bowls. Next, top each bowl with warm steak and vegetables. On top of the steak and vegetables add cheese and drizzle of chipotle mayo. Serve warm and eat mixed up or by getting a perfect bite each time.
Hint: Cook meat and vegetables in separate pans to ensure even cooking! You don’t want to over cook your vegetables or undercook the meat.
Can you use leftover steak for this recipe? Yes! This is a wonderful recipe to use up leftover steak. For an already cooked steak, I recommend to warm it in the oven or a pan slowly to avoid overcooking it. Once it’s warmed through, slice it thin and assemble the bowls with the rest of the ingredients. If you want to add garlic to the steak, do it during the warming stage.
Can I make my own mayo? If you’re not a fan of chipotle mayo or can’t find it, you can absolutely make your own. One of my favorite substitutes is to make homemade sriracha mayo. If you don’t want it spicy, leave out the sriracha.
Use this recipe as a guide to inspire you but make this recipe your own. If you don’t love peppers, don’t add peppers! Below are some suggestions for ways to change it up.
- Change chipotle mayo for homemade sriracha mayo
- Change up vegetables to your favorite vegetables like roasted cauliflower with garlic or air fryer green beans
- Instead of swiss cheese try fontina, monterey jack or a mild cheddar
Cook the meat and vegetables at the same time in two separate pans while the rice is cooking! This will make sure everything is done about the same time and avoid overcooking the meat.
Steak and Rice Bowls
- 1 ½ cup uncooked rice
- 3 tablespoons canola oil
- ½ bell pepper diced
- ½ large white onion diced
- ½ pound mushrooms cut into bite sized pieces
- 1 pound shaved steak
- 2-3 tablespoon garlic paste or 4-6 cloves minced
- Kosher salt to taste
- ¾ cup shredded swiss cheese
- Chipotle mayo
Cooking the Components
- Start cooking the rice according to the package instructions.
- Preheat a dutch oven or high walled skillet over medium heat. Prepare vegetables while the pan is preheated.
- Once preheated, add in 1-2 tablespoons canola oil and peppers, onions and mushrooms. Season with salt and allow the water to cook out of the vegetables. Stir occasionally and allow them to cook until they soften and begin to brown and caramelize. This should take anywhere between 10-15 minutes so be patient. As soon as they begin to brown, turn off the heat and set aside.
- While the vegetables are cooking, preheat a cast iron or stainless steel skillet over medium heat. Once preheated, add in the rest of the canola oil and the steak. Season the steak with kosher salt and allow to brown. Water will be released as the steak cooks. Resist the urge to stir too much and allow the water to evaporate off. Once the water has evaporated, allow the meat to brown completely, occasionally stirring.
- As soon as the steak is browned all the way through, add in garlic paste and allow to saute for 30-60 seconds. Turn off the heat and taste for seasoning. The steak should be flavorful, if it isn’t: add more salt until it is.
- Separate cooked and warm rice into 3 separate bowls.
- Next top each bowl with warm steak and vegetables.
- On top of the steak and vegetables add cheese and drizzle of chipotle mayo.
- Serve warm and eat mixed up or by getting a perfect bite each time.
Notes and Accommodations
- Use any type of rice or grain you prefer.
- Leave out or substitute any vegetables you want but be mindful of cooking time.
- Shaved steak or ribeye is the best but you can use leftover steak as well.
- If you don't have garlic paste, minced garlic cloves will work just fine.
- Store in the fridge with mayo separately for up to 4 days.
- Reheat in the microwave until warmed through and top with mayo.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove