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Philly Cheesesteak-Style Bowl

Philly Cheesesteak-Style Bowl

with Peppers, Kale and Cheddar Cheese

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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.

Tags:QuickCarb Smart (50g or less)
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk/Lait)

1 unit

Beef Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Calories550 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate24 g
Sugar10 g
Dietary Fiber6 g
Protein33 g
Cholesterol85 mg
Sodium680 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.)

3

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.

4

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.

5

Divide roasted veggies and kale between bowls. Top with beef. Sprinkle cheese over beef.