These Gluten-free Cheesesteak Bowls are a fun and different way to get dinner on the table in no time, especially when you planned ahead and pre-prepped the protein using our Protein Prep Chipped Beef recipe. These Gluten-free Cheesesteak bowls are also Keto-friendly, grain-free and if you swap out the cheese, you can easily make it paleo or Whole30, see below for suggestions.
I really feel like cheesesteaks are an underrated meal prepped option. They are so simple but offer so much flavor using add ins and toppings that you love. We chose to forgo the roll and turn these delicious, chipped beef cheesesteaks into hearty bowls with lots of mushrooms, onions, and peppers. As we like to note, this recipe is meant to inspire you and you are totally allowed and encourage to swap out ingredients depending on your taste and preference.
The Cheesesteak mixture would also be delicious over rice, cauliflower rice or other veggies, a top a huge salad or throw it on top of your favorite bread.
To start you need to make our chipped beef recipe which you can find here. Once you’ve got that chipped beef done you are going to use the same pan. Did we mention that this is a one pan meal! Using the same pan that you cooked your beef in add a tablespoon ghee, coconut oil, olive oil, or butter and sauté the sliced onions and mushrooms for 8-10 minutes. If you prefer more caramelized onions feel free to cook longer.
Once the onions and mushrooms are the way you like them add in the sliced peppers. I like the peppers to have some bite to them, so I remove the onions, mushrooms, and peppers and set aside on a plate after only 2 minutes in the pan.
Add the chipped beef back in that pan and add your choice of cheese. We used raw cheddar, but you can use provolone, dairy free cheese, a delicious cheezy cashew cream sauce or no cheese. Cover with a lid to help the cheese melt. This takes about 2-5 minutes. You want to keep the temperature at medium low as you don’t want the meat to burn but just enough for the cheese to get all nice and melty.
Once the cheese is melted you add back in the mushrooms, peppers, and onions. Top with whatever you toppings you like, we chose to keep it simple with just some ketchup. You could add jalapeños, pickles, pickles onions, a delicious mayo (try homemade if you want to mix it up), make a spicy cashew cream – really anything you like would work.
This really is a great meal prep option. It reheats very well and if you make a couple of pounds of the chipped beef it’ll make a ton of servings. Let us know what toppings you choose and tag us on Instagram!
- 2 pounds chipped beef
- 1 tablespoon ghee (coconut oil, olive oil, butter, avocado oil will work)
- 8 ounces sliced mushrooms
- 1 white onion sliced
- 1 bell pepper sliced
- 4-6 slices raw cheddar cheese (dairy free cheese works or omit for Whole30)
- Prepare your chipped beef per our original recipe.
- If you are making this the same day you prepped the feed, you can use the same pan that the beef was cooked in, just add one tablespoon of ghee (or other cooking oil / fat).
- Add mushrooms and onion. Sauté for 8-10 minutes on medium low heat.
- Add in sliced bell peppers to your liking, a few minutes for a crunchy pepper, more like 7-8 for less crunchy and remove from heat and set aside on a plate or bowl.
- Add meat back to the pan and top with cheese. Turn heat to medium/low. Cover pan with a lid for 2-5 minutes just until the cheese is melted.
- Add the mushrooms, onion, and bell pepper on top of the meat and cheese. Give it another couple of minutes to heat through.
- Serve in your bowl.
- Add the toppings of your choice, for us it is just ketchup. Serve and enjoy!