These Philly Cheesesteak Bowls bring together tender steak, sautéed bell peppers, onions, and melty cheese in a low-carb, bun-free version of the classic sandwich. I love how this dish delivers all the iconic cheesesteak flavor in a wholesome, satisfying bowl—perfect for a weeknight dinner or quick lunch.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s incredibly quick and versatile. It gives me all the comfort of a cheesesteak sandwich without the bread, making it lighter and ideal for a low-carb lifestyle. With just one skillet, I can whip up a hearty, protein-packed meal in under 30 minutes. The veggies add a lovely crunch and sweetness, while the melted cheese ties everything together in the most delicious way.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ribeye or sirloin steak, thinly sliced
1 small onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp Worcestershire sauce
1 tsp salt (to taste)
1 tsp black pepper (to taste)
1 cup shredded provolone or mozzarella cheese
Chopped parsley (for garnish)
Cauliflower rice, mashed potatoes, or white rice (for serving)
Directions
Prepare the Ingredients: I start by thinly slicing the steak against the grain, then slice the onion and bell peppers into thin strips. I mince the garlic as well.
Heat the Skillet: I place a large skillet over medium-high heat and add olive oil.
Cook the Steak: I add the sliced steak to the hot skillet, seasoning it with Worcestershire sauce, salt, and pepper. I cook it for about 3–4 minutes, stirring occasionally, until it’s browned, then I remove the steak and set it aside.
Sauté the Veggies: In the same skillet, I cook the onions and bell peppers for about 4–5 minutes until they soften and begin to caramelize. I stir in the garlic and let it cook for another 30 seconds until fragrant.
Assemble the Bowls: I divide cauliflower rice, mashed potatoes, or white rice into serving bowls. Then I top each with the cooked steak and sautéed vegetables.
Melt the Cheese: I sprinkle shredded cheese over the warm steak and veggies. It melts beautifully on its own, but sometimes I pop the bowls under the broiler for 1–2 minutes to get that perfect bubbly cheese finish.
Garnish and Serve: I finish with a sprinkle of fresh chopped parsley and dig in.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
When I’m in the mood for a twist, I switch up the protein with flank steak or even ground beef. Swapping provolone with mozzarella or cheddar gives a new flavor profile each time. To spice things up, I add red pepper flakes or sliced jalapeños—so easy to customize to my taste.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I use the microwave or a skillet over medium heat to warm it through. If I want to bring back the gooey cheese, I sprinkle a bit more on top and re-melt it while heating.
FAQs
How thin should I slice the steak?
I always slice it as thin as possible against the grain. It makes the steak more tender and easier to cook quickly without becoming chewy.
Can I make this ahead of time?
Yes, I often prep the veggies and steak a day ahead. I store them separately in the fridge and just cook everything fresh when I’m ready to eat.
What’s the best cheese to use?
I usually go with provolone for its creamy melt, but mozzarella or even white American cheese work great too. It’s all about what I’m craving.
Is this recipe keto-friendly?
Absolutely! If I serve it over cauliflower rice, it’s a great low-carb and keto-friendly option.
Can I use frozen bell peppers?
Yes, I’ve used frozen bell pepper strips when I’m in a pinch. I just make sure to cook off any extra moisture so they don’t steam instead of sauté.
Conclusion
Philly Cheesesteak Bowls are my go-to when I want something fast, flavorful, and filling without the extra carbs. With juicy steak, melty cheese, and colorful veggies, this dish hits every craving—and cleanup is a breeze. Whether I serve it over cauliflower rice for a lighter option or mashed potatoes for something heartier, it’s always a winner on my table.
These Philly Cheesesteak Bowls bring together tender steak, sautéed bell peppers, onions, and melty cheese in a low-carb, bun-free version of the classic sandwich. Perfect for a quick, high-protein meal that satisfies every craving.
Ingredients
1 lb ribeye or sirloin steak, thinly sliced
1 small onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp Worcestershire sauce
1 tsp salt (to taste)
1 tsp black pepper (to taste)
1 cup shredded provolone or mozzarella cheese
Chopped parsley (for garnish)
Cauliflower rice, mashed potatoes, or white rice (for serving)
Instructions
Prepare the Ingredients: Thinly slice the steak against the grain. Slice the onion and bell peppers into thin strips. Mince the garlic.
Heat the Skillet: Place a large skillet over medium‑high heat and add the olive oil.
Cook the Steak: Add the sliced steak to the hot skillet, season with Worcestershire sauce, salt, and pepper. Cook for 3‑4 minutes, stirring occasionally, until browned. Remove steak and set aside.
Sauté the Veggies: In the same skillet, add the onions and bell peppers. Cook 4‑5 minutes until softened and slightly caramelized. Add the garlic and cook 30 seconds more until fragrant.
Assemble the Bowls: Divide your choice of cauliflower rice, mashed potatoes, or white rice into serving bowls. Top with the cooked steak and sautéed vegetables.
Melt the Cheese: Sprinkle shredded cheese over the warm steak and veggies. Let it melt naturally, or place under a broiler for 1‑2 minutes for bubbly cheese.
Garnish and Serve: Sprinkle with fresh chopped parsley and enjoy.
Notes
Use flank steak or ground beef as alternatives.
Swap provolone for mozzarella or cheddar for a different flavor.
Make it spicy by adding red pepper flakes or sliced jalapeños.
