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Philly Cheesesteak Bowl

Made With:



Fresh mushrooms in a rich creamy base.

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Total Time

40 min.

Serving & Size

250 mL (1 cup)

A modern twist on the Philly Cheesesteak: Shaved seasoned steak sautéed with onions, peppers and mushrooms in a rich mushroom sauce served over brown rice topped with shredded Provolone.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Canola oil 2 tbsp 30  mL
Sirloin steak, shaved 2 lbs 910  g
Onion, diced 2 cups 500  mL
Green pepper, diced 3 cups 750  mL
Red bell pepper, diced 3 cups 750  mL
1. Heat oil in a large rondeau over high heat. Cook shaved beef. Once browned, add in onions and peppers, cook for 5 minutes
Ingredients Weight Measure
Weight Measure
Mushrooms, sliced 3 cups 750  mL
Black pepper, ground 1 1/2 tsp mL
2. Stir in mushrooms and black pepper. Cook another 10 minutes.
Ingredients Weight Measure
Weight Measure
Campbell’s® Condensed Cream of Mushroom soup 1 can 48 oz. can 1.36 L
Water 1 1/2 cups 375  mL
3. Stir in Campbell’s® Cream Of Mushroom Soup and water. Mix well and bring to a simmer. Simmer for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F / 74°C for 1 minute.
CCP: Hold for hot service at 140°F / 60°C or higher until needed.
Ingredients Weight Measure
Weight Measure
Brown rice, cooked 12 cups L
Provolone cheese, shredded 3/4 cup 187  mL
To serve, using a #4 scoop, portion 1 cup brown rice into a serving bowl. Ladle 8 oz. of beef mixture over rice. Top with 1 tablespoon shredded provolone. Serve immediately.


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