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Philly Cheesesteak Rice Bowl (With Creamy Cheddar Cheese Sauce)

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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.

Notes

Freshly shredded cheddar cheese is essential for the smoothest cheese sauce. Pre-shredded cheese often contains anti-caking agents that can prevent the sauce from becoming perfectly silky.
Be sure to add the rice wine vinegar before blending the cheese sauce. This small step helps maintain a smooth, emulsified texture and prevents the sauce from becoming grainy.
The secret to great cheesesteak beef is patience. Let the beef sit undisturbed in a hot skillet long enough to develop a deep brown crust before stirring. That caramelization creates the rich flavor that makes this cheesesteak rice bowl special.
Wait until the beef is browned before adding the garlic. Garlic cooks much faster than beef and can burn if added too early, resulting in bitter flavors.
Don't be shy with the black pepper. A classic cheesesteak should have a noticeable peppery bite that balances the richness of the beef and cheddar cheese sauce.
For the best flavor, char the peppers and onions until they develop some color around the edges. The slight bitterness from the caramelization helps cut through the richness of the dish and brings everything together.