Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup cooked white rice (about 185 g), hot, or 2 hoagie/sub rolls (6-inch)
- 10 oz (285 g) very thin-sliced beef (shaved steak/ribeye)
- 1 small yellow onion, thinly sliced (about 1 cup)
- 1 medium green bell pepper, thinly sliced (about 1 cup)
- 1 tbsp olive oil
- 1 tbsp water
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 4 slices provolone or American cheese (about 3 to 4 oz / 85 to 115 g total)
Do This
- 1. In a large microwave-safe bowl, toss onion + pepper with olive oil, water, salt, and pepper.
- 2. Cover (vented) and microwave on High for 3 minutes; stir.
- 3. Add shaved beef, Worcestershire, and garlic powder; toss well.
- 4. Microwave (covered/vented) on High for 2 minutes; stir and break up beef.
- 5. Microwave 1 to 2 minutes more, stirring once, until beef is no longer pink and reads 160°F (71°C) in the thickest pieces.
- 6. Lay cheese on top; cover and rest 1 minute to melt.
- 7. Serve over hot rice, or pile into warmed split rolls.
Why You’ll Love This Recipe
- Classic Philly cheesesteak flavor without a skillet, splatter, or stovetop cleanup.
- Fast: real beef, sautéed-style onions and peppers, and melted cheese in under 20 minutes.
- Flexible: serve it as a rice bowl, a sandwich, or a low-carb bowl.
- Easy to scale up for meal prep or a quick weeknight dinner.
Grocery List
- Produce: 1 small yellow onion, 1 green bell pepper (optional: parsley)
- Meat: 10 oz (285 g) shaved steak or very thin-sliced ribeye
- Dairy: provolone or American cheese slices
- Pantry: olive oil, Worcestershire sauce, garlic powder, kosher salt, black pepper
- Optional Serving: cooked white rice (or microwave rice) and/or hoagie/sub rolls
Full Ingredients
For the Microwave Philly Cheesesteak Mixture
- 10 oz (285 g) shaved steak (very thin-sliced beef such as shaved ribeye; see notes below)
- 1 small yellow onion, thinly sliced (about 1 cup / 110 g)
- 1 medium green bell pepper, thinly sliced (about 1 cup / 120 g)
- 1 tbsp olive oil
- 1 tbsp water (helps steam/soften the vegetables in the microwave)
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
For the Cheese Topping
- 4 slices provolone or American cheese (about 3 to 4 oz / 85 to 115 g total)
For Serving (Choose One)
- Rice bowl: 1 cup cooked white rice (about 185 g), hot (or 2 cups if you like a heavier rice base)
- Sandwich style: 2 hoagie/sub rolls (6-inch), split
Optional Toppings
- 1 to 2 tsp hot sauce
- 1 tbsp chopped parsley
- Pickled cherry peppers, chopped
Step-by-Step Instructions
Step 1: Prep the vegetables and set up your microwave bowl
Thinly slice the onion and green bell pepper into strips. Use a large microwave-safe bowl (at least 2-quart/2-liter) to give yourself room to stir without spilling.
Add the sliced onion and pepper to the bowl. Drizzle with 1 tbsp olive oil and add 1 tbsp water, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss well so the vegetables are lightly coated.
Step 2: Steam-soften the onions and peppers
Cover the bowl with a microwave-safe lid or plate. Vent it (leave a small gap) so steam can escape.
Microwave on High (100% power) for 3 minutes. Carefully remove the cover (watch for steam), then stir the vegetables thoroughly, bringing the edges into the center.
Step 3: Add beef and seasonings
Separate the 10 oz shaved steak as best you can (it often comes in thin, folded sheets). Add it to the bowl with the softened vegetables.
Add 1 tsp Worcestershire sauce and 1/2 tsp garlic powder. Toss and stir aggressively with tongs or a fork to coat the beef and distribute the onion and pepper strips. Breaking up the beef now helps it cook more evenly.
Step 4: Microwave the beef in short bursts and stir well
Cover (vented) again and microwave on High for 2 minutes. Remove and stir well, breaking up any clumps of beef so it cooks evenly.
Return to the microwave and cook on High for 1 to 2 minutes more. Stir once halfway through if your microwave has hot spots. The beef should be no longer pink.
Temperature check: For best food safety with microwave cooking, check the thickest pieces with an instant-read thermometer and cook until the beef reaches 160°F (71°C). If it needs more time, microwave in 30-second bursts, stirring each time.
Step 5: Melt the cheese on top
Once the beef is cooked through, level the mixture out in the bowl. Lay 4 slices provolone or American directly over the hot beef and vegetables.
Cover (vented) and let it sit for 1 minute so the residual heat melts the cheese. If you want it extra melty, microwave for 15 to 20 seconds more on High.
Step 6: Serve as a bowl or build a sandwich
For bowls: Divide hot cooked rice between two bowls (about 1/2 cup each for a lighter base, or more if you prefer). Spoon the cheesy steak mixture on top, making sure each bowl gets plenty of onions, peppers, and melted cheese.
For sandwiches: Split 2 hoagie rolls. Warm them in the microwave for 15 seconds, then pile in the cheesy steak mixture. Serve immediately.
Step 7: Taste, adjust, and finish
Taste and add a pinch more salt if needed. If you like a punchier cheesesteak vibe, add a few drops of Worcestershire or a little hot sauce. Finish with chopped parsley or pickled cherry peppers if you want extra brightness.
Pro Tips
- Use very thin beef: Shaved steak (often sold for cheesesteaks) cooks quickly and stays tender. If you only have thicker steak, freeze it for 20 to 30 minutes to firm up, then slice it very thin against the grain.
- Stir more than you think you need to: Microwaves heat unevenly. Short bursts plus stirring prevents rubbery edges and undercooked centers.
- Vent the cover: A small vent avoids pressure buildup and keeps the veggies from getting soggy while still steaming them tender.
- Choose your cheese melt: Provolone melts silky and mild; American melts ultra-creamy. You can also do 2 slices of each.
- Hot rice matters: If your rice is cold, reheat it first so the bowl stays hot and the cheese stays melty.
Variations
- Mushroom Philly: Add 1 cup (70 g) sliced mushrooms with the onions and peppers in Step 1. Microwave the vegetables for 4 minutes instead of 3 before adding beef.
- Spicy cheesesteak bowl: Add 1/4 tsp crushed red pepper flakes with the garlic powder, and top with sliced pickled jalapeños or cherry peppers.
- Low-carb bowl: Swap the rice/roll for 2 cups shredded lettuce or 1 1/2 cups microwaved cauliflower rice. (Heat cauliflower rice separately first for the best texture.)
Storage & Make-Ahead
Store leftover steak, onions, peppers, and cheese (separately if possible) in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 45-second bursts, stirring between bursts, until piping hot (aim for 165°F/74°C for reheated leftovers). Keep rice separate for the best texture; rice can be stored up to 4 days. For sandwiches, warm the roll fresh just before serving so it doesn’t get soggy.
Nutrition (per serving)
Approximate, for 2 servings, using 1 cup cooked white rice total and provolone. Per serving: 585 calories, 36 g protein, 41 g carbohydrates, 30 g fat, 10 g saturated fat, 2 g fiber, 980 mg sodium.
