Philly Cheesesteak Bowls
A healthier twist on the classic Philly cheesesteak, these bowls feature juicy steak, sautéed vegetables, and melted provolone cheese served over a low-carb base.
Ingredients
Main Ingredients
- 1 lb steak (ribeye or sirloin), thinly sliced If you can't find ribeye, sirloin is an excellent substitute and still brings great flavor.
- 1 tablespoon olive oil
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 1 cup mushrooms, sliced
- 1 cup shredded provolone cheese Top each bowl with shredded provolone cheese.
- Salt and pepper to taste
- 1 cup cauliflower rice or another low-carb base Cauliflower rice is popular, but you can also use zucchini noodles or riced broccoli.
Instructions
Cooking
- In a skillet, heat the olive oil over medium-high heat. Once the oil is shimmering (about 2 minutes), add the thinly sliced steak. Cook for about 5-7 minutes, stirring occasionally, until the steak is browned and cooked to your liking. Season with salt and pepper.
- Once the steak is browned, remove it from the skillet and set aside. In the same skillet, add the sliced bell peppers, onions, and mushrooms. Cook for about 4-5 minutes, stirring frequently, until they are softened and fragrant.
- Return the cooked steak to the skillet with the sautéed vegetables. Toss everything together to ensure the flavors meld for about 2 minutes.
- Serve the mixture over a generous portion of cauliflower rice or your favorite low-carb base.
- Top each bowl with shredded provolone cheese and cover for about 2 minutes to allow the cheese to melt beautifully before serving.
Notes
This dish is ideal for meal prep and keeps well in the fridge for up to 3 days. You can freeze it for up to 3 months. When reheating, use the stovetop or microwave carefully.