Philly Cheesesteak Bowls
A delicious low-carb twist on the classic Philly cheesesteak, these bowls combine savory steak, colorful bell peppers, and creamy cheese for a hearty, satisfying meal in under 30 minutes.
Ingredients
Main Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced Use either ribeye or sirloin based on preference.
- 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) Choose any base for serving.
Instructions
Cook the steak
- Heat olive oil in a skillet over medium-high heat.
- Add the sliced steak, Worcestershire sauce, salt, and pepper.
- Sear for 3-4 minutes until browned, then remove and set aside.
Sauté the veggies
- In the same pan, add onions, bell peppers, and garlic.
- Cook for 4-5 minutes until soft.
Assemble the bowls
- Divide your choice of cauliflower rice, mashed potatoes, or white rice into bowls.
- Add the cooked steak and sautéed veggies on top.
Melt the cheese
- Sprinkle shredded cheese over the warm ingredients and allow it to melt naturally.
- For extra crispiness, broil for 1-2 minutes.
Garnish and serve
- Top with fresh parsley and enjoy!
Notes
Leftover bowls can be stored in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage. Reheat in the microwave or on the stovetop. Experiment with additional seasonings.