Healthy Philly Cheese Steak Bowls (Meal-Prep Friendly!)
You read that correctly, HEALTHY Philly Cheese Steak Bowls! If you’re craving red meat and tons of veggies, this balanced dinner recipe is for you. Plus, it only takes around 30 minutes to cook, so it’s perfect for busy weeknights and is meal-prep friendly! You’ll absolutely LOVE the cottage cheese queso to top it all off.
Recipe Highlights
- Classic Philly cheesesteak flavor: I have LOVED Philly Cheesesteak for as long as I can remember, but wanted a healthier version that could be made easily at home. And these bowls are IT!
- Quick cook time: Make this recipe from start to finish in under 30 minutes aka perfect for busy weeknights.
- Meal-prep friendly: Want to prep these Philly cheesesteak bowls ahead of time? No problem! This recipe is meal-prep friendly.
“Made last night, I love this recipe! Watching calories, and I am celiac, and this is a filling, healthy, satisfying meal. The queso is crazy good!!!” – Melissa
“Just made these for dinner, my husband is raving! Thanks for the recipe. So quick with minimal prep.” – Carly
What You’ll Need
- Steak: I’ve tested this recipe with both ribeye and top sirloin steak, and both work great! Both will cook quickly with a ton of flavor. Ribeye is a more classic choice for Philly cheesesteak, so go this route if you’d prefer.
- Peppers and onions: Keep it simple with bell peppers and onions.
- Sweet potatoes: You’ll dice sweet potatoes and bake them right on the same baking sheet with the peppers and onions. Diced russet or Yukon gold potatoes would also work quite well.
- Cheese sauce: If you do ONE thing in this recipe, it’s making the cottage cheese sauce. All you need is cottage cheese and shredded cheddar. You’ll double-blend it and warm it up in the microwave for a cheesy drizzle everyone will love.
I love how simple all of the flavors are in this meal and how balanced it is! You get your veggies, lean protein, starch, and healthy fats all in one meal.
Best Steak for Cheesesteak Bowls
The most classic steak to use for Philly cheesesteak is a ribeye. Ribeye has incredible marbling, which helps keep the steak moist, and adds a great deal of flavor. No one wants a dry, tough steak.
I’ve also tested these Philly cheesesteak bowls with top sirloinand this also works great!
If you’re choosing a flank steak or skirt steak, just know that you’ll have to tenderize the meat before cooking to avoid toughness.
- Pat flank steak dry with paper towels. Season with salt and pepper. Let sit for 30 minutes.
- Heat oil in a skillet over medium-high heat. Sear steak for 4 minutes per side (medium-rare). Let rest for 10-15 minutes, then slice.
- Preheat oven to 400°F. Toss peppers and onions with oil, salt, and pepper.
- Bake for 30 minutes, tossing halfway through.
- Cook 1 cup brown rice with 2 cups water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes.
- Massage kale with olive oil, salt, and pepper for 3-4 minutes.
- Divide steak, peppers, onions, queso, rice, and kale into bowls. Serve!
- High heat: In order to get perfectly cooked steak on your cast iron skillet, you’ll want to make sure that you have your burner set to high regardless if you’re using a gas or electric stove.
- Oil: Make sure that your oil is fully heated up and fragrant before you put your steak on the pan! This will allow for a delicious medium rare cook.
- Don’t overcook: There’s nothing worse than overcooked steak. Your steak only needs a few minutes on each side.
- Seasonings: Keep it simple with salt and pepper!
Once you’ve got your steak seared, let it rest for a few minutes before slicing against the grain. Patience is bliss.
Absolutely! I don’t use a marinade for this recipe, but you’re welcome to use my favorite flank steak marinade!
Yes! I chose to use my cast iron because it was easier, but you can totally grill your steak for a more charred, smoky taste if you’d prefer!
You can store the bowls in the fridge for 3-4 days. If you’re meal prepping this recipe, I recommend storing individual servings in airtight meal prep containers so you can take it on the go.
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Massage the steak with kosher salt, then set it aside. Let the steak sit at room temperature for 10 minutes.
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Meanwhile, preheat the oven to 400ºF. Add the sweet potatoes to a baking sheet and toss with 1 tablespoon olive oil, garlic powder, chili powder, and 1 teaspoon of salt. Be sure sweet potatoes are coated.
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Bake for 10 minutes and then toss. After 10 minutes, push the sweet potatoes to one half of the pan. Add the peppers and onions to the other half. Toss with 1 tablespoon olive oil and 1 teaspoon sea salt. Bake for an additional 10-15 minutes or until the sweet potatoes are fork-tender. Set aside.
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Heat 2 tablespoons of olive oil in a large cast-iron skillet over high heat. Add the steaks. Cook for 2-4 minutes on each side or until the internal temperature reaches 160-165ºF or desired temperature. Remove from the pan and let rest for 10 minutes.
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Add cottage cheese, shredded cheese, and ½ teaspoon sea salt to a blender and blend until smooth.* Pour the queso into a microwave-safe bowl and microwave for 1 minute, stirring halfway to avoid any burning.
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Transfer the queso back into the blender and blend until smooth. Set aside.*
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Thinly slice the steak and then mince it into small pieces.
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Evenly distribute the sweet potatoes, peppers, onions, and meat to four bowls. Top with the blended cottage cheese. Serve immediately.
- In step 5, if the cottage cheese isn’t blending, add 1-2 teaspoons of water or milk to the blender to loosen things up.
- If you are looking for a little spice, add 1 teaspoon of red pepper flakes to the sweet potatoes, peppers, and onions.
- I double-blend the queso to ensure it is extra creamy.
- This recipe was updated in April 2026. Find the original ingredients and recipe instructions HERE.
Calories: 506 kcal, Carbohydrates: 18 g, Protein: 32 g, Fat: 35 g, Fiber: 3 g, Sugar: 6 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
