Philly Cheesesteak-Style Bowl
with Peppers, Kale and Cheddar Cheese
Inspired by the classic American hoagie, this beef and veggie bowl is full of bold and savoury flavours! Trust us, you won't even miss the bread roll.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
200 g
Green Bell Pepper
160 g
Sweet Bell Pepper
113 g
Yellow Onion
113 g
Kale, chopped
1 tbsp
Pastrami Spice Blend
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Beef Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Core, then cut peppers into 1/2-inch slices. Peel, then cut onion into 1/4-inch slices. Add kale and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper and toss to combine. Set aside.
Toss the peppers, onions, half the Pastrami Spice Blend and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt. Roast in the middle of the oven, stirring halfway through cooking, until tender, 18-20 min. (NOTE: You will add the kale to the baking sheet halfway through roasting the veggies.)
Halfway through roasting veggies, add kale to the baking sheet and toss to combine. Continue roasting until veggies and kale are tender, 8-10 min.
While veggies and kale roast, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and remaining Pastrami Spice Blend. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Stir in broth concentrate. Season with salt and pepper.
Divide roasted veggies and kale between bowls. Top with beef. Sprinkle cheese over beef.
