Philly Cheesesteak Rice Bowl (With Creamy Cheddar Cheese Sauce)
Philly Cheesesteak Rice Bowl
A while back when I was working at Palace Kitchen in Seattle, my chef Nate had a cheesesteak gnocchi on the menu. It was one of those dishes that shouldn’t have worked as well as it did, but somehow it hit every note. Rich beef, peppers and onions, plenty of black pepper, and lots of cheese.
I’ve always remembered that dish.
This recipe is my take on those same flavors, except instead of pasta, everything goes over a bowl of hot rice. Honestly, putting a cheesesteak on rice makes a ton of sense. You get all the flavors of a classic cheesesteak while keeping it simple enough for a weeknight dinner.
The real secret is the cheese sauce.
It’s a silky sharp cheddar sauce made with sodium citrate. If you’ve ever wondered how restaurants get perfectly smooth cheese sauces that never break, this is how. I’ve used this sauce for mac and cheese, vegetables, sandwiches, and now this cheesesteak rice bowl.
The result is smoky charred beef, caramelized peppers and onions, fluffy white rice, and a blanket of warm cheddar cheese sauce finished with crispy garlic.
Simple. Fast. Ridiculously satisfying.
Why You’ll Love This Cheesesteak Rice Bowl
- Easy weeknight dinner
- Great use for thinly sliced beef
- Restaurant-style cheddar cheese sauce
- Perfect meal prep option
- Uses simple ingredients
- Ready in about 30 minutes
Ingredients
For the Cheese Sauce
- 227 g sharp cheddar cheese, shredded
- 250 g whole milk
- 5.7 g sodium citrate
- 5.7 g rice wine vinegar
- Pinch kosher salt
Home Cook Measurements
- 8 ounces sharp cheddar cheese, shredded
- 1 cup whole milk
- 1 teaspoon sodium citrate
- 1 teaspoon rice wine vinegar
- Pinch kosher salt
For the Cheesesteak Beef
- 454 g thinly sliced beef (sukiyaki beef, ribeye, New York strip, chuck eye, or similar)
- 15 g minced garlic
- 5 g kosher salt, or to taste
- 3 to 5 g freshly cracked black pepper
- 1 tablespoon neutral oil
Home Cook Measurements
- 1 pound thinly sliced beef
- 1 tablespoon minced garlic
- Salt to taste
- Lots of freshly cracked black pepper
- 1 tablespoon neutral oil
For the Peppers and Onions
- 1 red bell pepper (about 170 g), thinly sliced
- 3 spring onions (about 120 g), thinly sliced
- 1 tablespoon oil
- Salt and pepper to taste
Home Cook Measurements
- 1 red bell pepper, thinly sliced
- 3 spring onions, thinly sliced
- 1 tablespoon oil
- Salt and pepper to taste
For Serving
- 600 g cooked white rice
- Crispy garlic, to taste
Home Cook Measurements
- About 4 cups cooked white rice
- Crispy garlic, to taste
How to Make the Cheese Sauce
Add the milk, sodium citrate, and a pinch of salt to a small saucepan.
Bring the mixture up to a gentle simmer.
Turn off the heat and add the shredded cheddar cheese.
Cover the pot and let it sit for 5 minutes. This gives the cheese time to soften and melt.
Add the rice wine vinegar.
Important: Add the vinegar before blending. If you skip this step and add it later, the sauce can become grainy and chunky.
Blend with an immersion blender until completely smooth.
Keep warm until serving.
If making ahead, refrigerate and reheat with a splash of warm water to bring it back to a silky consistency.
Cook the Cheesesteak Beef
I used beef sukiyaki from Uwajimaya here in Seattle, but honestly, use whatever thinly sliced beef you can get your hands on.
Ribeye works great.
New York strip works great.
Thinly sliced chuck eye works great.
The key is simply slicing it thin.
Heat a large skillet until ripping hot.
Add a touch of oil and spread the beef into the pan.
Let it sit.
Resist the urge to stir it immediately.
You want hard char and deep browning.
Once the beef develops plenty of color, begin stirring and tossing.
Season aggressively with black pepper and salt.
Push the beef aside.
Add a little olive oil along with the minced garlic.
Toast the garlic briefly before mixing it into the beef.
Chef’s Note: Never add the garlic before the meat. The garlic will burn long before the beef develops proper color.
Cook the Peppers and Onions
Heat another skillet over high heat.
Add enough oil to lightly coat the pan.
Add the peppers and spring onions.
Cook until softened, caramelized, and lightly charred.
Season with salt and pepper.
The slight char is what makes these vegetables taste like they came off a restaurant flat top.
Assemble the Cheesesteak Rice Bowl
Add hot cooked rice to a bowl.
Top with:
- Charred beef
- Peppers and onions
- Warm cheddar cheese sauce
Finish with crispy garlic.
Serve immediately.
Tips for the Best Cheesesteak Rice Bowl
Use freshly shredded cheese
Pre-shredded cheese contains anti-caking agents that can affect texture.
Don’t rush the beef
The flavor comes from the hard sear and caramelization.
Use more black pepper than you think
A cheesesteak should have a noticeable peppery bite.
Keep the cheese sauce warm
Like most cheese sauces, it thickens as it cools.
Char your vegetables
That slight bitterness from the char balances the richness of the beef and cheese.
Frequently Asked Questions
What beef is best for cheesesteak bowls?
Thinly sliced ribeye is traditional, but sukiyaki beef, New York strip, chuck eye, and shaved beef all work well.
Can I make the cheese sauce ahead of time?
Yes. Refrigerate it and reheat gently with a splash of water while stirring.
What does sodium citrate do?
Sodium citrate helps emulsify the cheese sauce, keeping it smooth and preventing it from breaking.
Can I use brown rice?
Absolutely. White rice is traditional for this version, but brown rice works well too.
Can I use provolone instead of cheddar?
Yes. Provolone, white cheddar, American cheese, or a combination all work.
More Easy Dinner Recipes
If you enjoyed this Philly Cheesesteak Rice Bowl, check out:
- Best Homemade Mac and Cheese
- Crispy Garlic Fried Rice
- General Tso Short Rib and Mushrooms
- Nashville Hot Brussels Sprouts
- Chicken and Braised Taiwanese Cabbage
This cheesesteak rice bowl is one of those recipes that feels like restaurant food but comes together with surprisingly little effort. The combination of charred beef, caramelized vegetables, fluffy rice, and that silky cheddar sauce is exactly the kind of comfort food I find myself craving after a long day.
Philly Cheesesteak Rice Bowl (With Creamy Cheddar Cheese Sauce)
Ingredients
Cheese Sauce
- 227 g sharp cheddar cheese freshly shredded (8 oz)
- 250 g whole milk 1 cup
- 5.7 g sodium citrate 1 tsp
- 5.7 g rice wine vinegar 1 tsp
- Pinch of kosher salt
Cheesesteak Beef
- 454 g thinly sliced beef such as sukiyaki beef, ribeye, New York strip, or chuck eye (1 lb)
- 15 g minced garlic 1 tbsp
- 5 g kosher salt or to taste
- 3 to 5 g freshly cracked black pepper or to taste
- 1 tbsp neutral oil
Peppers and Onions
- 1 red bell pepper thinly sliced (about 170 g)
- 3 spring onions thinly sliced (about 120 g)
- 1 tbsp neutral oil
- Kosher salt to taste
- Black pepper to taste
For Serving
- 600 g cooked white rice about 4 cups
- Crispy garlic to taste
Instructions
- Add the whole milk, sodium citrate, and a pinch of kosher salt to a small saucepan. Bring the mixture to a gentle simmer over medium heat.
- Turn off the heat and add the freshly shredded cheddar cheese. Cover the saucepan and let the cheese soften for 5 minutes.
- Add the rice wine vinegar and blend with an immersion blender until the cheese sauce is completely smooth and silky. Keep warm until ready to serve.
- Heat a large skillet over high heat until very hot. Add the neutral oil and spread the thinly sliced beef into an even layer.
- Allow the beef to sear undisturbed until deeply browned and caramelized. Once good color develops, begin stirring and tossing the beef.
- Season generously with kosher salt and freshly cracked black pepper.
- Push the beef to one side of the skillet. Add the minced garlic and cook briefly until fragrant, then mix it into the beef. Remove from heat and set aside.
- Heat a second skillet over high heat and add the neutral oil.
- Add the sliced red bell pepper and spring onions. Cook until softened, lightly charred, and caramelized around the edges.
- Season with kosher salt and black pepper to taste.
- Divide the hot cooked white rice between serving bowls.
- Top each bowl with the cheesesteak beef, charred peppers and onions, and a generous spoonful of warm cheddar cheese sauce.
- Finish with crispy garlic and serve immediately.
