Philly Cheesesteak Ground Beef Bowls
with Aged Cheddar Sauce & Garlic Rice
Cooking time
25 minutes
Servings
4
Calories
810 /serving
Transform an all-American sandwich into an all-in-the-family bowl. The cheesesteak, which really did originate in Philadelphia, is reworked with savoury ground beef on a bed of fluffy garlic-scented rice. We’re making sure it’s veggie smart with the addition of chopped sweet peppers, and we’re boosting the fast food experience with aged white cheddar melted into a sumptuous sauce over top.
We will send you:
- 510g Canadian-raised lean ground beef
- 2 Garlic cloves
- 1 Onion (or shallot)
- 2 Sweet peppers
- 20g All-purpose flour
- 320g White rice
- 120g Grated aged cheddar
- 200ml Milk
- 20g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Whisk
Oil
1 tbsp Butter
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
16 g
Sodium
830 mg
Total Carb
82 g
Sugars
8 g
Protein
42 g
Fibre
3 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, halve, peel and small-dice the onion. Halve, core and medium-dice the sweet peppers.
Cook the beef & vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the beef; season with ¾ of the spices and S&P. Cook, breaking up the meat, 2 to 4 min., until partially cooked and beginning to brown. Add the sweet peppers, ¾ of the onion and S&P. Cook, stirring frequently, 4 to 6 min., until the beef* is cooked through and the vegetables are tender. Transfer to a bowl and keep warm. Wipe out and reserve the pan.
Make the cheese sauce
In the same pan, heat a drizzle of oil and 1 tbsp butter on medium-high. Add the remaining onion and sauté, 1 to 2 min., until fragrant. Add the flour and remaining spices. Sauté, 30 sec. to 1 min., until a paste forms. Slowly whisk in the milk until no lumps remain. Bring to a simmer and reduce the heat to low. Add the cheese and whisk until combined. If the sauce is too thick, gradually add 1 to 2 tbsp water until you achieve your desired consistency; season with S&P if necessary.
Plate your dish
Divide the rice between your bowls. Top with the beef and vegetables. Drizzle with the cheese sauce. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
