High-Protein Slow Cooker Philly Cheesesteak Rice Bowls
This recipe first appeared on reddit.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Taylor Martin on SeeMeCook
Tender slow-cooked lean sirloin is combined with bell peppers, onions, mushrooms, garlic, and savory broth, then served over brown rice with melted provolone. The recipe makes 12 meal-prep portions and can be cooked on LOW or HIGH in a slow cooker.
- Time
- 7 hours 30 minutes
- Equipment
- Stovetop and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Slow Cooker
- 600 g
- 330 g
- 25 g
- 720 g
- 5 g
- 5 g
- 6 g
- 1 g
- 6 g
Rice
- 740 g
- 1.92 kg
- 3 g
Garnish
- 240 g
- 30 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 6.84 kg before cooking, which is about 570 g per serving.
Steps
Slow Cooker Setup
Place the trimmed sirloin whole in the bottom of a large slow cooker. Cut it into 2–3 large pieces if needed so it fits.
Add the sliced onions and half of the sliced bell peppers around and on top of the meat.
Add the minced garlic to the slow cooker.
Pour in the low-sodium beef broth.
Season with the black pepper, smoked paprika, garlic powder, and dried thyme. Do not add the reserved 1 teaspoon of salt yet.
Cover the slow cooker and cook for 6–7 hours on LOW or 3–4 hours on HIGH.
During the last 1½ hours of cooking, add the remaining sliced bell peppers and all of the sliced mushrooms. This keeps them slightly toothsome instead of allowing them to become mushy.
Shred/Slice Steak & Finish
When the meat is cooked, remove it from the slow cooker and slice it thinly against the grain, or shred it with two forks if it is very tender.
Return the sliced or shredded meat to the slow cooker and stir it together with the vegetables and broth.
Taste the mixture and add the 1 teaspoon of salt, adjusting the amount to your preference.
If the mixture is too thin, cook it uncovered on HIGH for 15–20 minutes to reduce it slightly.
Cook Rice
Rinse the dry brown rice under cold water.
Combine the rinsed rice, water, and ½ teaspoon salt in a large pot. Bring the mixture to a boil.
Reduce the heat to LOW, cover the pot, and simmer for 35–40 minutes, until the rice is tender and the water has been absorbed.
Fluff the cooked rice with a fork.
Assemble Bowls
Divide the rice among 12 bowls or meal-prep containers, using approximately ½ cup cooked rice per serving.
Top each portion with a generous serving of the Philly cheesesteak mixture, approximately ¾ cup per serving.
Place one slice of provolone on each bowl or container.
Garnish with chopped fresh green onions or chives and, if desired, red pepper flakes.
Notes
The source labels the method phases as 1, 2, 4, and 5, with no Phase 3 shown. It does not specify storage, reheating, or whether the provolone is melted before serving. The optional mushrooms and red pepper flakes may be omitted.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 586
- Protein
- 47 g
- Carbs
- 57 g
- Fat
- 18 g
- Fiber
- 5 g
Where the calories come from
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