If you like philly cheesesteaks you will love this lighter take created with your crockpot. These Slow Cooker Philly Cheesesteak Rice Bowls features slow cooker beef cooked in a delicious marinade placed on top of a bed of rice with melted provolone cheese and your favorite toppings.
If you like philly cheesesteaks today’s Slow Cooker Philly Cheesesteak Rice Bowls are for you.
This recipe creates tender sliced beef that works perfect with bell peppers on top of warm rice, melted provolone cheese and your favorite toppings.
This cut of meat creates tender slices that cook in the beef broth and spices along with the bell peppers.
I like to think of this as a lightened up version of traditional philly cheesesteaks. For these Slow Cooker Philly Cheesesteak Rice Bowls you can use white rice or brown rice for a healthier dish.
When I make this I like to pull the meat and bell peppers out of the slow cooker and quickly heat the cheese on top of the meat in the oven for 2-3 minutes. Alternatively you can quickly microwave the meat with the cheese.
Once the beef and cheese are ready you put it over the rice and then add whatever toppings you fancy. For me I like to use tomatoes, parsley and green onion.
Recipe Ingredients You’ll Need
- Beef: This recipe uses a top round beef roast. It is a great option to cook in the crockpot and becomes nice and tender.
- Vegetables: The vegetables in this bowl are bell peppers and garlic. The bell peppers work nicely with the beef. It is the vegetable that is typically in a philly cheesesteak.
- Broth: The beef broth helps cook the beef and keeps it tender.
- Spices: The spice mixture in this recipe is Italian seasoning, oregano and onion powder.
- Hot Sauce: The hot sauce adds a touch of heat to the beef.
- Rice: I like to serve the beef and peppers over a bed of rice. You can use white rice or brown rice. You also could use quinoa.
- Cheese: The provolone cheese is the perfect finishing touch but can be left out. You also could use mozzarella cheese.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make Philly Steak Bowls
Step 1: Add Beef to Crockpot: Thinly slice the beef and place it in the bottom of the slow cooker. Add the bell pepper and onion.
Step 2: Create Sauce Mixture: In a medium bowl mix together the garlic, broth, red wine vinegar, Worcestershire sauce, Italian seasoning, oregano, onion powder, hot sauce, salt and black pepper. Pour the mixture over the beef, peppers and onions. Add the bay leaves. Stir everything together to mix.
Step 3: Slow Cook the Beef and Veggies: Place the lid on and cook on low 6-8 hours, or high 3-4 hours or until meat is tender.
Step 4: Assemble the Bowl: Remove the meat from the slow cooker along with the peppers and onions and place in a large bowl. To assemble the rice bowls scoop cooked white or brown rice into a bowl. Add the beef and pepper mixture on top. Sprinkle with provolone cheese and heat in the microwave for 2 minutes, or until the cheese is melted. Add your favorite toppings such as shredded lettuce, tomatoes, parsley and green onion.
Recipe FAQ
After slow cooking, slice the beef very thinly against the grain or shred it, depending on your preference. This type of slicing helps resemble the traditional cheesesteak texture.
Try serving over rice, cauliflower rice, mashed potatoes, or even in a bowl with sautéed greens for a low-carb option. You can also spoon the filling into a hoagie roll for a traditional sandwich twist.
This is great for meal-prep! You can prep the ingredients the night before and refrigerate them in the crockpot insert. In the morning, just pop it in and turn it on.
More Beef Recipes
Slow Cooker Philly Cheesesteak Rice Bowls
Ingredients
- 2 pounds top round beef roast
- 2 bell peppers, seeds removed, sliced {I used a red and green}
- 1/2 of a sweet onion, thinly sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoons Italian seasoning
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 bay leaves
For the rice bowl:
- Shredded provolone cheese
- White or brown rice, cooked
- Chopped tomatoes
- Shredded lettuce
- Fresh parsley and green onion
- Hot peppers
- Banana peppers
- Pepperoncinis
Instructions
- Thinly slice the beef and place it in the bottom of the slow cooker. Add the bell pepper and onion.
- In a medium bowl mix together the garlic, broth, red wine vinegar, Worcestershire sauce, Italian seasoning, oregano, onion powder, hot sauce, salt and black pepper. Pour the mixture over the beef, peppers and onions. Add the bay leaves. Stir everything together to mix.
- Place the lid on and cook on low 6-8 hours, or high 3-4 hours or until meat is tender.
- Remove the meat from the slow cooker along with the peppers and onions and place in a large bowl. To assemble the rice bowls scoop cooked white or brown rice into a bowl. Add the beef and pepper mixture on top. Sprinkle with provolone cheese and heat in the microwave for 2 minutes, or until the cheese is melted. Alternatively lay the meat on a large baking sheet and heat the meat with the shredded provolone cheese on top for 5-6 minutes at 350 degrees or until the cheese is melted.
- Add your favorite toppings such as shredded lettuce, tomatoes, parsley and green onion. I also really like adding things like hot peppers, pepperonis and banana peppers to my bowls.
- Store the meat in the fridge covered in a container along with the juices to keep the meat tender.
Notes
- Feel free to use whatever toppings you like with these rice bowls. This meat of course works great in a traditional philly cheesesteak using a bun.
Philly cheese steaks are SO SO good. I can’t wait to try this rice bowl version. And an added bonus that is made in the slow cooker.
This is such a good idea! I love me a good bowl!
This is all I want in life!! Looks so delicious!!
Thanks! It sure is!
Oh my goodness this looks awesome!! Love all the color from the veggies – great dinner idea! I’m totally trying it.