Cheesesteak Quinoa Bowl | Sip and Spice

Cheesesteak Quinoa Bowl


  • 1/2 pound shaved steak
  • 1 medium green pepper sliced
  • 1/2 yellow onion sliced
  • 2 tablespoons olive oil
  • 1 cup cooked quinoa

Cheese Sauce

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.