Ground Beef Philly Cheesesteak Meal Prep
Juicy ground beef with caramelized peppers, onions, mushrooms, and melted cheese served over fluffy basmati rice. A bold, satisfying high-protein meal prep ready in 35 minutes.
Ingredients
Scale
- 3 lbs lean ground beef 90/10 recommended
- 2 medium green bell peppers diced
- 2 small yellow onions sliced thin
- 4 cups sliced mushrooms cremini or white button
- 4 tsp seasoned soy sauce
- 0.5 cup beef broth low-sodium preferred
- 2 cups shredded Colby Jack or provolone cheese
- 4 cups cooked basmati rice rinsed before cooking for fluffier results
Instructions
- Cook basmati rice according to package directions if not pre-cooked. Rinse before cooking for fluffier results. Set aside.
- Heat a large skillet over medium heat. Add diced bell peppers, sliced onions, and mushrooms. Sauté for 5 to 7 minutes until softened and just starting to caramelize. Transfer to a plate.
- In the same skillet, cook ground beef over medium-high heat, breaking into crumbles, for 6 to 8 minutes until no pink remains. Drain excess fat using a colander.
- Return drained beef to skillet. Stir in seasoned soy sauce and beef broth. Simmer for 2 to 3 minutes until liquid reduces slightly. Add cooked vegetables back in and mix well.
- Sprinkle shredded cheese evenly over the beef mixture. Cover with a lid and cook on low for 1 to 2 minutes until cheese is fully melted.
- Divide cooked rice evenly among 8 meal prep containers. Top each with the cheesesteak mixture. Seal and refrigerate for up to 4 days.
Notes
Undercook vegetables slightly so they hold texture during reheating. Freeze portions without cheese for up to 3 months add fresh cheese when reheating. For a low-carb version, swap basmati rice for cauliflower rice.