Mexican-Philly Cheesesteak Bowl
Chef Nelson takes a Philly crowd favorite to Mexico. Thinly sliced ribeye, marinated and seared until caramelized, gets tossed with sweet, blistered bell peppers. Instead of a hoagie, it’s served over fragrant cilantro jasmine rice, with a smoky, chipotle-laced Baja sauce adding a creamy layer. Bright green onions, fiery pepperoncini, and melty provolone cheese bring the final trifecta of flavor.
Nutritional facts
Protein
39g
Carbs
59g
Calories
790kcal
Fat
44g
Ingredients
Rib-Eye Beef, Jasmine Rice, Red Onion, Provolone Cheese, Canned Pepperoncini, Green Bell Pepper, Yellow Bell Pepper, Buttom Mushroom, Mayonnaise, Sour Cream, Canola and Olive Oil Blend, Lime Juice, Lime, Chipotle in Adobo, All Purpose Seasoning, Cilantro, Black Pepper, Italian Herb Seasoning, Kosher Salt, Seasoned Salt, Garlic, Worcestershire Sauce, Taco Seasoning
Contains milk, eggs, fish, soybeans.
Reviews
4.5
Based on 125 reviews
James · 06/23/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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