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Ground Beef Philly Cheesesteak Meal Prep

Juicy ground beef with caramelized vegetables and melted cheese served over basmati rice for easy meal prep lunches with 32g protein per serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs lean ground beef 90% lean recommended
  • 2 medium green bell peppers diced into 1/4-inch pieces
  • 2 small onions sliced
  • 4 cups mushrooms sliced
  • 4 teaspoons seasoned soy sauce
  • 1/2 cup beef broth
  • 2 cups shredded Colby Jack or provolone cheese
  • 4 cups cooked basmati rice rinsed before cooking

Equipment

  • large skillet
  • 8 meal prep containers
  • Colander for draining
  • Cooking spoon

Method
 

  1. Cook rice according to package directions. Rinse rice before cooking to remove excess starch. Fluff with a fork and set aside to cool slightly.
  2. Heat large skillet over medium heat. Add diced peppers, sliced onions, and mushrooms. Cook for 5-7 minutes until soft and slightly caramelized. Remove and set aside on a plate.
  3. In the same skillet, cook ground beef until browned, breaking into crumbles as it cooks until no pink remains.
  4. Drain excess fat from beef using a colander. Press with paper towel to remove extra grease.
  5. Return drained beef to skillet. Stir in seasoned soy sauce and beef broth. Simmer for 2-3 minutes until liquid reduces slightly.
  6. Add cooked vegetables back into the skillet and mix thoroughly with the beef.
  7. Sprinkle cheese evenly over the mixture. Cover skillet with lid and cook on low heat for 1-2 minutes until cheese melts completely.
  8. Divide rice among 8 meal prep containers. Top each portion with cheesesteak mixture. Seal containers and refrigerate for up to 4 days. Reheat in microwave 1-2 minutes when ready to eat.

Notes

Storage: Refrigerate for 3-4 days or freeze up to 3 months. For freezing, leave cheese off and add fresh when reheating. Reheat to 165°F internal temperature. Add splash of water if rice seems dry. Undercook vegetables slightly to maintain texture during reheating.
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