If you’re anything like me, there are nights when the craving for something hearty, cheesy, and ultra-satisfying hits hard. But then comes the catch: you still want to keep things light and maybe even sneak in a few healthy wins. That’s exactly where this Philly Cheesesteak Bowl swoops in to save the day. Not only is it a deliciously comforting low-carb dinner, but it’s also a high-protein meal that comes together in just 20 minutes flat—faster than you can convince yourself to skip takeout!
Whether you’re eating low-carb for health, energy, or just because it makes you feel great (amen to that), this dish checks all the boxes. Flavorful? Check. Quick? Yup. Customizable for picky eaters? You bet.
So tie on that apron and let’s build a bowl that’ll make your taste buds do a little happy dance.
Why You’ll Love This Low-Carb Dinner
This isn’t just any low-carb dinner—it’s warm, savory, and layered with bold flavors. Think sizzling steak, melty cheese, and caramelized veggies all piled onto a base of your choice (cauliflower rice for keto lovers, or mashed potatoes if you’re in a cozy mood). It feels indulgent but fits perfectly into a healthier lifestyle. Plus, it’s a great way to recreate those classic Philly cheesesteak flavors without the bread.
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Philly Cheesesteak Bowl
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This Philly Cheesesteak Bowl is a low-carb, high-protein twist on the classic sandwich. Tender slices of steak are seared with caramelized onions, bell peppers, and garlic, then topped with melted provolone cheese. Served over cauliflower rice, it delivers all the indulgent cheesesteak flavors without the bread — a quick, flavorful, and guilt-free dinner ready in just 20 minutes.
Ingredients
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450 g (1 lb) ribeye or sirloin steak, thinly sliced
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1 small onion, sliced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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2 cloves garlic, minced
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15 ml (1 tbsp) olive oil
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5 ml (1 tsp) Worcestershire sauce
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5 g (1 tsp) salt, to taste
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2 g (1 tsp) black pepper, to taste
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100 g (1 cup) shredded provolone or mozzarella cheese
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Chopped parsley, for garnish
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Cauliflower rice, mashed potatoes, or white rice, for serving
Instructions
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Sear the Steak: Heat olive oil in a skillet over medium-high heat. Add steak slices, season with Worcestershire sauce, salt, and black pepper. Cook for 3–4 minutes until browned. Remove and set aside.
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Sauté the Veggies: In the same skillet, add onions, bell peppers, and garlic. Cook 4–5 minutes until soft and caramelized.
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Build the Bowls: Add cauliflower rice or your preferred base to serving bowls.
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Top and Melt: Layer the steak and veggies over the base, then sprinkle with cheese. Let it melt or broil for 1–2 minutes.
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Garnish and Serve: Top with fresh parsley and serve hot.
Notes
Use pre-cut steak to save time.
Substitute the base with zucchini noodles, spinach, or mashed cauliflower.
Combine provolone and mozzarella for a gooey cheese blend.
Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 450 g (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
- 15 ml (1 tbsp) olive oil
- 5 ml (1 tsp) Worcestershire sauce
- 5 g (1 tsp) salt, to taste
- 2 g (1 tsp) black pepper, to taste
- 100 g (1 cup) shredded provolone or mozzarella cheese
- Chopped parsley, for garnish
- Cauliflower rice, mashed potatoes, or white rice, for serving
Step-by-Step Instructions
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak. Season with Worcestershire sauce, salt, and black pepper. Cook for 3–4 minutes until browned. Remove and set aside.
- Sauté the Veggies: In the same skillet, toss in onions, bell peppers, and garlic. Cook for 4–5 minutes until soft and slightly caramelized.
- Build Your Bowls: Add your base (cauliflower rice for a keto bowl, or other options) into four bowls.
- Top and Melt: Add steak and veggies over the base. Sprinkle cheese generously. Let it melt or broil for 1–2 minutes.
- Garnish and Serve: Sprinkle with chopped parsley and dig in while it’s hot.
Quick Tips for the Best Keto Bowl Ever
- Use pre-cut steak if you’re short on time. Your local butcher might even slice it for you.
- Cauliflower rice not your favorite? Try zucchini noodles or just a bed of sautéed spinach.
- Want it cheesier? No judgment here—pile it on. A mix of provolone and mozzarella works like a dream.
- Leftover peppers? Roast them in the oven for extra sweetness and depth.
And don’t stress if your cheese isn’t perfectly melted. It’ll still taste amazing—this is one of those “rustic charm” dishes.
From My Kitchen to Yours
This recipe was born on a chilly Friday night when my kids were craving fast food and I was determined to avoid a drive-thru. I threw together what I had—some steak, a couple of peppers, and leftover cauliflower rice. Thirty minutes later, my family was devouring their bowls and asking for seconds. That night, Philly Cheesesteak Bowls officially became a household favorite.
Now it’s the kind of meal I turn to on busy weeknights or when I want something comforting without the carb crash. It reminds me that even with a hectic schedule, a flavorful home-cooked dinner is just a skillet away.
What to Serve With Philly Cheesesteak Bowls
These bowls are pretty much a complete meal on their own, especially if you go the cauliflower rice route. But if you’re feeding a crowd or want to round it out, try these:
- A light side salad with vinaigrette
- Roasted broccoli or asparagus
- A dollop of sour cream or guacamole on top (trust me!)
- For the non-low-carb folks at the table, a side of crusty bread or sweet potato fries is always welcome
Mix and match depending on your mood and your pantry—there’s no wrong way to enjoy this.
How to Store Leftovers
Got leftovers? Lucky you. These bowls reheat like a dream.
- Refrigerate: Store everything in an airtight container for up to 4 days. Keep the base and toppings separate if possible for better texture.
- Freeze: Steak and veggies can be frozen for up to 2 months. Reheat gently to avoid rubbery meat.
- Reheat: Microwave in short bursts or warm in a skillet with a splash of broth or water to revive it.
Tip: Add a fresh sprinkle of cheese before reheating to make it feel brand new.
FAQs
Can I substitute a different protein?
Absolutely! Chicken, ground beef, or even portobello mushrooms work great in this dish.
Is this Philly Cheesesteak Bowl keto-friendly?
Yes—especially if you serve it over cauliflower rice or a low-carb veggie base. It’s a high-protein meal that fits most keto guidelines.
Can I prep this ahead of time?
Totally. Cook the steak and veggies in advance, store separately, and assemble when ready to eat.
What cheese works best?
Provolone gives the most authentic flavor, but mozzarella or even cheddar can be delicious swaps.
A Low-Carb Dinner Worth Repeating
This Philly Cheesesteak Bowl is more than just a low-carb dinner. It’s that feel-good, five-star-at-home kind of meal that makes you feel like a kitchen superhero—even on your busiest days. Whether you’re sticking to keto, chasing more protein, or just want something incredibly tasty, this dish is here to make weeknights easier and a whole lot more delicious. Enjoy every bite—you’ve earned it!
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