Philly Cheesesteak Protein Bowls w/ Onion Pepper Jam
High protein, Big Flavor, Low Price.
I’ve gone back and forth about making this recipe. The Philly in me doesn’t want to make anything inauthentic to what a cheesesteak should be. But then I realized that there is a way to do this without disrespecting the greatest sandwich in the world.
Highlighting super cheap cuts of steak, this protein-packed bowl has so much flavor and so much protein that it’s the perfect meal after a big day. The cherry pepper jam is the star of this dish. Sharp, spicy and warm, it cuts through the richness of the steak and cheese to give you a lovely, well-rounded bite.
Personally, I never put bell peppers on a cheesesteak. They don’t belong. BUT! This is a healthier rendition in a bowl, so I’m taking some creative liberties. Sue me. (Please don’t. Neither of us can afford it.)
So save this recipe for a cozy day or after a great workout. It’ll hit your protein goals without sacrificing flavor.
Estimated Time: 35 Min
Serves: 4
Ingredients:
For the Steak:
1.5 lbs chuck steak, top round, London broil, chuck eye or chuck roast
Because we are shaving (thin slicing) the steak, the cut isn't as important. We can get away with using super cheap steaks.
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1 large yellow onion, thinly sliced
2 green bell peppers, thinly sliced
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/4 cup diced cherry peppers
2 tbsp cherry pepper juice
For the Bowls:
1.5 cups jasmine rice
3 cups beef broth or chicken broth
4 slices provolone or American cheese or both
Fresh parsley
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