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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
37g
Carbs
71g
Calories
750
Fat
35g
Ingredients
Provolone Cheese, Seasoned Salt, Canned Pepperoncini, Canola and Olive Oil Blend, Yellow Bell Pepper, Red Onion, All Purpose Seasoning, 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
Reviews
5.0
Based on 5 reviews
Tim Whitson · 04/23/25
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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 Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef 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 Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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