Local Cheesesteak Bowl

  • DIFFICULTY: EASY
  • 45 minutes

Ingredients

Serves: 6
Local Cheesesteak Bowl
  • Olive Oil
  • ~7 Small Peppers, Thinly Sliced (I used a blend of bell peppers and sweet peppers)
  • 2 Sweet Onions, Thinly Sliced
  • 1 Pound Chipped Steak, Thinly Sliced and Cut into Bite-sized Pieces
  • 2 Cups Cherry Tomatoes
  • 1 Bunch Kale, Cut into Bite-Sized Pieces
  • 1 Spring Onion, Thinly Sliced
  • 1 Cup Cheese of Choice, Sliced (I used mozzarella)
  • Optional Additions: Fresh herbs, salt, pepper, chili flakes, fresh bread, etc.

Method

By Alysha Melnyk An overhead view of a Philadelphia Cheesesteak dish. With Cherry Tomatoes, Chipped Steak, and Kale. Recipe by Alysha Melnyk with Taproot. All vegetables grown at Taproot Farm, PA.~Author Notes~

This dish is a tribute to all of my Philadelphia friends and family as we kickoff a different type of 2020 football season! I’ve heard from many that watching football on TV and other sports has felt like one of the only semi normal things of this year. Admittedly, I am not a die hard sports fanatic but I will always make an appearance for the food. Especially, Philadelphia Cheesesteaks!

This dish is a locally sourced and healthier twist on your traditional Philadelphia Cheesesteak. The chipped steak is from Goose Lane Egg Farm, mozzarella from Conebella Farm, and vegetables from Taproot Farm. I cut the bun out of this dish and incorporate a steamed kale base (may sound like a strange combination, but I guarantee it won’t disappoint!). The onions, peppers, steak and cheese are all made on sheet pans, so you can easily scoop the contents into a bun or roll if desired.

I hope you all enjoy this vegetable packed and delicious dish as much as I have! It’s definitely the perfect easy and delicious meal to enjoy while watching some of your favorite sporting events. Happy cooking! View from above of organic vegetables grown at Taproot Farm, PA. Directions

  1. First, lightly coat two sheet pans with olive oil (I used ~2 tablespoons of olive oil per pan to prevent sticking).
  2. Preheat your oven to 400 degrees Fahrenheit.
  3. Divide thinly sliced peppers, onions, chipped steak, and cherry tomatoes between two pans, tossing in oil.
  4. Bake for 15 minutes, toss contents and then move the contents toward the center of the pan to prevent any “gaps” (so the cheese doesn’t spill through and stick to the pan).
  5. Place cheese on top of meat and vegetables, and place pans back in oven for 5 minutes.
  6. During the last round of cooking, you can quickly steam your kale by combining bite sized pieces with 1/3 cup water (or broth – I prefer using a chicken broth or bone broth for flavor) and cooking on medium heat for a few minutes until kale is steamed but not wilted.
  7. Serve by place a layer of kale on the base, meat and vegetables on the top, and adding sliced spring onion, black pepper and any additional seasonings.
  8. Enjoy warm!

Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.

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