Prep the Ingredients: Gather all your ingredients for the Philly Cheesesteak Bowls. Thinly slice your steak, about 1/8-inch thick, ensuring tenderness. Wash and slice the onion, bell pepper, and mushrooms.

Sauté the Veggies: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper, sautéing for about 5-6 minutes until softened. Stir in mushrooms and garlic powder, cooking for another 3-4 minutes.

Cook the Steak: Push veggies to the side of the skillet, add more olive oil if needed. Increase heat to medium-high and add the beef. Sear for 2-3 minutes per side until nicely browned. Season with salt, pepper, and Worcestershire sauce.

Combine the Mixture: Mix sautéed vegetables back into the skillet with the beef, stir well, and allow the flavors to meld for a minute or two.

Make the Cheese Sauce: In a small saucepan, melt a tablespoon of butter, whisk in flour if using, add milk and stir until thickened. Stir in the shredded cheese until melted and creamy.

Serve the Dish: Spoon portions of the beef and veggie mixture into bowls, drizzle cheese sauce on top, and garnish with fresh parsley.