Cheesesteak Quinoa Bowl with Healthyish Cheese Sauce
Everybody loves a cheesesteak, but sometimes you just don’t need ALL that. These Cheesesteak Quinoa Bowls were made just those moments! They feature all your favorite things about cheesesteak—the juicy steak, crispy peppers and onions—without all the carbs!
Don’t get me wrong, these Cheesesteak Quinoa Bowls will never replace a gooey, dripping cheeseteak on a big sub rolls, but they’re a great weeknight option!
Plus, they’re brought to life by a healthyish cheese sauce that you’re gonna flip over. By swapping in some of the cheese for blended roasted eggplant (crazy, I know.. hear me out!), you’re able to lower the amount of cheese needed to thicken the sauce. It’s a trick I love from Minimalist Baker’s Cashew-less Vegan Queso that I’ve incorporated into my own cheese sauce. (FYI, that queso is amazing—go make it with your leftover eggplant from this recipe).
While I don’t want to give up on 100% of the cheese, I love that we can make a cheese sauce with lower dairy content because it means that we can do things with cheese sauce (Mac and Cheese, Queso, Beer Cheese Dip) more often!
- 1/2 pound shaved steak
- 1 medium green pepper sliced
- 1/2 yellow onion sliced
- 2 tablespoons olive oil
- 1 cup cooked quinoa
- 1/2 medium eggplant
- 1 clove garlic peeled
- 1/2 teaspoon onion powder
- pinch of salt
- 1 1/4 cups almond milk
- 3/4 cup shredded cheese
- 1 teaspoon cornstarch
Slice the eggplant into 1/2" rounds. Place in a colander and sprinkle with salt on both sides. Let sit and drain for 15-20 minutes, then rinse and dry thoroughly.
Spray baking sheet with olive oil, then place rounds on it. Drizzle with olive oil and broil for 5 minutes per side. Watch so they don't burn! Wrap eggplant slices in foil and let steam for 10 minutes. Remove peels.
In the meantime, heat the olive oil in a frying pan over medium heat. Add the sliced peppers and onion and cook for 8-10 minutes until veggies are softened. Remove from the pan and add the shaved steak. Cook for 6-8 minutes until browned, then remove from the heat.
In a high-speed blender, add the peeled eggplant, garlic clove, onion powder, salt, almond milk and cornstarch. Blend on high until smooth. Add the sauce to a small saucepan and heat over medium-low heat. Slowly add in the shredded cheese, stirring continuously until all cheese has melted. Let simmer for 5 minutes until thickened.
To plate: grab a bowl and add quinoa to the bottom, top with shaved steak, peppers and onions and a hefty drizzle of the cheese sauce.