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
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
Instructions
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.
Sauté the Veggies: In the same skillet, add onions, bell peppers, and garlic. Cook 4–5 minutes until soft and caramelized.
Build the Bowls: Add cauliflower rice or your preferred base to serving bowls.
Top and Melt: Layer the steak and veggies over the base, then sprinkle with cheese. Let it melt or broil for 1–2 minutes.
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