You read that correctly, HEALTHY Philly Cheese Steak Meal Prep Bowls! If you’re craving red meat and tons of veggies, this balanced dinner meal prep recipe is for you. Plus, it only takes around 30 minutes to cook, so it’s perfect for busy weeknights and meal prepping!
Today’s healthy Philly cheese steak recipe is made with our glorious cast iron skillet steak. For this recipe, we used flank steak because it cooks quickly and is rather inexpensive. Win-win. Making cast iron steak is very simple and doesn’t take that much time or require a lot of ingredients at all. With a few easy steps and tips, you can make these super-balanced steak meal prep bowls right in your own kitchen!
“Just made these for dinner, my husband is raving! Thanks for the recipe. So quick with minimal prep.” – Carly
- Flank steak – we chose flank steak for this recipe because it cooks quickly and still has tons of flavor. You could also use lean sirloin steak or skirt steak instead.
- Peppers and onions – keep it simple with green peppers and onions.
- Brown rice – any grain works!
- Kale salad – gotta add in those greens! Don’t forget to massage the kale to make it softer and easier to eat! If you don’t like raw kale, you can make these garlic roasted kale chips instead!
- Queso – If you do ONE thing in this recipe, it’s making our vegan queso as the “cheese” part of this recipe. Yes, it’s a little bit of work, but I promise you it adds SO MUCH FLAVOR and is so much better for you! It’s cashew-based and made with roasted veggies, nutritional yeast, and lots of spices. Just do it and thank me later.
I love how simple all of the flavors are in this meal and how balanced it is! You get your whole grain, veggies, lean protein, and healthy fats all in one meal.
- Pat flank steak dry with paper towels. Season with salt and pepper. Let sit for 30 minutes.
- Heat oil in a skillet over medium-high heat. Sear steak for 4 minutes per side (medium-rare). Let rest for 10-15 minutes, then slice.
- Preheat oven to 400°F. Toss peppers and onions with oil, salt, and pepper.
- Bake for 30 minutes, tossing halfway through.
- Cook 1 cup brown rice with 2 cups water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes.
- Massage kale with olive oil, salt, and pepper for 3-4 minutes.
- Divide steak, peppers, onions, queso, rice, and kale into bowls. Serve!
- High Heat – in order to get perfectly cooked steak on your cast iron skillet, you’ll want to make sure that you have your burner set to high.
- Oil – Make sure that your oil is fully heated up and fragrant before you put your steak on the pan! This will allow for a delicious medium rare cook.
- Don’t Over Cook – There’s nothing worse than overcooked steak. Your flank steak only needs a few minutes on each side.
- Seasonings – keep it simple with salt and pepper!
Once you’ve got your steak seared, let it rest for a few minutes before slicing against the grain. Patience is bliss.
Absolutely! We don’t use a marinade for this recipe, but you’re welcome to use our favorite flank steak marinade!
Yes! We chose to use our cast iron because it was easier, but you can totally grill your steak for a more charred, smoky taste!
Yes! If you’re not a fan of kale and brown rice, you can swap out the sides according to your preferences. I’d you want to make a low-carb meal, swap out the brown rice for zucchini noodles or cauliflower rice. If you’re not worried about the carbs, you can swap out the brown rice for roasted sweet potatoes, air fryer sweet potato fries, crispy roasted red potatoes, or cilantro lime rice!
If you’re not a fan of kale, swap it out with other veggies like roasted Brussels sprouts, sautéed green beans, or honey balsamic roasted carrots.
You can store the bowls in the fridge for 3-4 days. After that, we recommend storing it in the freezer for 2-3 months so the steak doesn’t go bad.
For the peppers and onions
For the steak
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Begin by drawing out the moisture in your flank steak. Place 2 pieces of paper towel on a large plate and set the flank steak on top. Then place two more pieces on top and use your hands to press so that the moisture draws out.
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Season flank steak with salt and pepper to taste and let sit for 30 minutes.
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Next, heat a large cast iron skillet over medium/high heat. Add olive oil.
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When olive oil is fragrant, place flank steak onto the cast iron pan and let sear for 4 minutes. Flip and sear for an additional 2 minutes on the other side (for medium-rare steak). Let stand for 10-15 minutes.
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Slice flank steak into thin strips and set aside.
For the Peppers and Onions
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Preheat oven to 400ºF. Place peppers and onions on baking sheet and toss with olive oil, salt, and pepper.
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Bake for 30 minutes and toss halfway through.
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Remove from oven and set aside.
For the Brown Rice
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Place 1 cup brown rice and 2 cups of water into a small pot. Turn heat to high and bring to a rolling boil.
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Once boiling, reduce heat to low, cover, and let simmer for 30-40 minutes or until all water has absorbed.
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Set aside.
For the Massaged Kale
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Place kale into a large bowl and drizzle with olive oil and season with salt and pepper.
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Massage oil, salt, and pepper into the kale with your hands for 3-4 minutes.
Philly Cheesesteak Bowls
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Evenly distribute steak, peppers, queso, rice, and kale into four bowls and enjoy.
- Nutrition does not include vegan queso.
- Queso: feel free to use a different queso recipe. Try the Cheese Knee’s famous cottage cheese queso for a healthier, dairy-focused queso.
Calories: 412 kcal, Carbohydrates: 34 g, Protein: 30 g, Fat: 19 g, Fiber: 4 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
