Ground Beef Philly Cheesesteak Meal Prep
Ground Beef Philly Cheesesteak Meal Prep combines lean beef, peppers, onions, mushrooms, rice, and melty cheese in hearty prep-friendly bowls. It is a practical high-protein lunch option for busy weeks, family meal prep, and make-ahead dinners.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Meal prep containers
Ingredients
- 3 lbs lean ground beef
- 2 medium green bell peppers diced
- 2 small onions sliced
- 4 cups sliced mushrooms
- 4 tsp seasoned soy sauce
- 1/2 cup beef broth
- 2 cups shredded Colby Jack or provolone cheese
- 4 cups cooked basmati rice
Instructions
- Add the ground beef to a large skillet over medium-high heat and cook, breaking it apart, until browned.
- Drain excess grease if needed, leaving a small amount of moisture in the pan.
- Stir in the diced bell peppers, sliced onions, and mushrooms, then cook until the vegetables soften.
- Add the seasoned soy sauce and beef broth, then simmer until the mixture is juicy but not watery.
- Sprinkle the cheese over the hot beef mixture and stir gently until melted.
- Divide the cooked basmati rice among 8 meal prep containers.
- Spoon the cheesesteak beef mixture over the rice, cool slightly, then cover and refrigerate.
Notes
Storage: Store cooled bowls in airtight containers in the fridge for up to 4 days.
Reheating: Microwave refrigerated portions for 2 to 3 minutes, stirring halfway, until steaming hot throughout.
Freezing: Freeze cooled portions for up to 2 months, then thaw overnight in the fridge before reheating.
Expert Tips: Drain extra fat before adding broth so the bowls stay hearty without becoming greasy.
Meal Prep: Let the beef mixture cool slightly before sealing containers to keep steam from softening the rice too much.
Variations: Swap rice for cauliflower rice, use provolone for a stronger cheesesteak flavor, or add jalapeños for heat.