Philly Cheese Steak Bowls

This recipe was a recommendation from my sister and my whole family loved it! They asked for it to go on our weekly rotation. It is from butterwithasideofbread.com. You can half the recipe, but we are a family of 5 with 2 growing boys so I doubled the recipe and had some leftovers.

Ingredients

• 2 pounds ground beef
• 1 cup beef broth
• 2 tablespoons vegan or organic worcestershire sauce or 3 tablespoons liquid coconut aminos
• 2 teaspoons olive oil
• 2 medium onions, chopped
• 4 bell peppers or peppers of any kind (my husband can’t eat green peppers so we substituted red peppers, but we also use yellow or orange peppers, or pablano peppers
• 2 cups mushrooms
• 8 slices provolone cheese or 8 ounces cheese to shred (any cheese will do and, but provolone would be more traditional. We used a block of Monterrey Jack that I had on hand)
• salt and pepper to taste
• Soaked and cooked rice for serving, or buns for sandwiches

Directions

Cook the rice according to these instructions or cook rice your favorite way.

Place ground beef in a large skillet and sprinkle with salt and pepper.

Brown the ground beef until cooked through.

Drain fat/liquid from beef.

Add beef broth and worcestershire or coconut aminos to the meat. Cook for 5 minutes or until the liquid is mostly absorbed.

Remove beef mixture from skillet and set aside.

Add olive oil to the skillet and cook the peppers, mushrooms, and onions until soft and the onions are translucent.

Add the ground beef mixture back to the skillet with the vegetables. Mix well and taste. Add salt and pepper if needed.

Assemble bowls by adding rice and topping with the Philly cheese steak mixture. Top with either sliced provolone cheese or shredded cheese.

Serve warm and enjoy!