Description
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.
Nutrition
- Calories: 400
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
