Big Boy Cheesesteak Sloppy Joe Bowls
These Big Boy Cheesesteak Sloppy Joe Bowls are high in calories and protein to help you with your weight and muscle gain journey. They are made up of beef, rice, peppers, onions, provolone cheese and potatoes.
Servings: 5 servings
Calories: 1026kcal
Ingredients
For the Cheesesteak Sloppy Joes
- 2 lbs ground beef (90/10)
- ½ medium onion
- 2 small bell peppers
- 3 cloves garlic
- 1 tbsp dijon mustard
- 1 ½ tbsp Worcestershire sauce
- ¼ cup ketchup
- 1 cup beef broth
- 1 tbsp cornstarch
- 2 tbsp olive oil
- 3 cups cooked rice
- Salt and pepper to taste
- 10 slices provolone cheese
For the Potatoes
- 3⅓ lbs russet potatoes
- 2 Tbsp olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 2 tsp pepper
- 10 tbsp ketchup
Instructions
For the Rice
- Wash and prepare enough rice to yield 3 cups (450g) of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the kind of rice you use.
For the Potatoes
- Preheat your oven to 400 °F (204 °C).
- Wash and cut your potatoes into a large dice. Toss the potatoes in 2 Tbsp of oil, 1 tsp salt, 2 tsp of pepper, and 2 tsp of garlic powder.
- Spread the potatoes out on a couple of sheet pans with plenty of space between the pieces.
- Bake for 25 minutes and stir/flip around the 15 minute mark. Bake for an additional 8-10 minutes or until they have developed optimal color.
For the Sauce
- In a bowl, mix together 1 cup beef broth, 1 ½ Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, ¼ cup ketchup, 1 Tbsp cornstarch. Whisk until smooth.
For the Cheesesteak Sloppy Joes
- Cut your peppers and onion into a thin 1" strips. Mince the garlic.
- Add 1 Tbsp of oil in a skillet over medium high heat. Season with salt and pepper. Add the beef and give it time to develop some color. Cook until browned. Once finished, remove from the skillet and set aside.
- Add another 1 Tbsp of oil to the skillet and add your peppers and onions. Season lightly with salt. Cook for 3-4 minutes to develop color then add in the garlic and cook for an additional 1 minute, stirring constantly so it doesn't burn.
- Once the peppers are finished, reduce the heat to medium low.
- Measure out 3 cups (450g) of cooked rice and add to the skillet. Dump in the cooked beef and stir everything together. Ensure no clumps are in the rice and all ingredients are well distributed.
- Pour in the sauce and stir to combine. Make sure to get all of the components are mixed in and allow the sauce to thicken slightly over the heat. Taste test and adjust with salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide all of your ingredients evenly between your containers. Place 2 slices of provolone cheese on the top of each dish. Each dish also gets 2 tbsp (30g) of ketchup to eat with the potatoes.
Nutrition
Calories: 1026kcal | Carbohydrates: 102g | Protein: 59g | Fat: 43g | Fiber: 6g