Philly Cheesesteak Bowls - Wiz Wit

4.67 from 3 votes

Philly cheesesteak in a bowl however you like it - with rice, over lettuce, and definitely with homemade cheese wiz and onions. Gluten free.

Prep Time8

Cook Time20

Total Time25

Servings: servings

Cook Onions & Other Veg: Warm olive oil in a large skillet and then add onions and a pinch of salt. Cook 10 minutes on medium high until, tossing often until onions are brown and golden and soft and cooked through. If using green peppers and mushrooms, add them at the same time of the onions. The mushrooms will cook out a lot of liquid at first, so the cook time may be a little longer.
Make Cheese Whiz: In a small dish mix cornstarch, paprika & onion powder. Set aside. In a small sauce pan, make cheese whiz by warming milk until steaming but not bubbling on medium low heat (1-2 minute). Add cornstarch & seasonings and mix. Milk should be a little thicker. Add the rest of the cheese & stir until cheese is melted, everything is incorporated. It should be cheesy & thick! If it is too thick, carefully and slowly add a bit more milk to thin.
Cook Steak: Meanwhile, while onions are cooking, make sure steak is sliced as thin as possible (use a sharp knife) and season with salt. Cook 5-8 minutes or so until steak pieces are cooked through. Do not toss too often, I like to get some good browning & crispy bits on one side.
Assemble: Serve by making a bowl with rice, fried onions (or other veggies), cheese whiz and then steak. I love to add some hot hoagie peppers (or at least drizzle the oil over).

Cheese Options: For a shortcut, you can skip making the cheese whiz all together & just use slices or shreds of your favorite cheese. Place them over the steak pieces with 1-2 minutes of cooking to go & let them melt on top of the steak pieces. For the best cheese whiz: I use mild provolone slices & a bet of orange cheddar for a fun color. You can use any mix of good melty cheeses (cheddar, American, Swiss) for best results.
Steak Options: You know I love red meat over here so I am going authentic and fatty using a ribeye (my favorite). You can use any red meat: flank steak & skirt steak are great lower fat options, following the same instructions.
I love to add extra vegetables: add the green pepper & mushrooms in with the onions and cook them all together. I like to mix them in with the rice when serving.