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
Provolone Cheese, Seasoned Salt, Canned Pepperoncini, Canola and Olive Oil Blend, Yellow Bell Pepper, Red Onion, Black Pepper, Cilantro, Garlic, Sour Cream, Worcestershire Sauce, Jasmine Rice, Kosher Salt, Mayonnaise, Buttom Mushroom, Chipotle in Adobo, Lime Juice, Taco Seasoning, Lime, Green Bell Pepper, Rib-Eye Beef, Italian Herb Seasoning
Contains milk, eggs, fish, soybeans.
Reviews
4.5
Based on 173 reviews
Anna · 04/07/26
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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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