Philly Cheesesteak Bowls

Philly Cheesesteak Bowls are a low-carb twist on the classic sandwich, featuring tender slices of steak, sautéed peppers and onions, and melted provolone cheese—all served in a bowl instead of a hoagie roll. It’s a satisfying, hearty meal perfect for lunch or dinner.

Why You’ll Love This Recipe

This recipe delivers all the savory, cheesy goodness of a traditional Philly cheesesteak without the bread, making it ideal for keto, low-carb, or gluten-free lifestyles. It’s also quick to prepare, customizable, and great for meal prep. Whether you’re trying to eat healthier or just want a delicious, protein-packed meal, this bowl has you covered.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ribeye steak or sirloin, thinly sliced
• Bell peppers (green, red, or yellow), sliced
• Yellow onion, sliced
• Olive oil
• Salt and black pepper
• Garlic powder
• Worcestershire sauce
• Provolone cheese slices

directions

this recipe

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced onions and bell peppers. Sauté until soft and slightly caramelized, about 6-8 minutes.
3. Remove vegetables from the pan and set aside.
4. In the same skillet, add a little more oil if needed and cook the steak slices. Season with salt, pepper, garlic powder, and Worcestershire sauce.
5. Cook until browned and just cooked through, about 3-5 minutes depending on thickness.
6. Return the vegetables to the skillet and stir to combine with the steak.
7. Place provolone cheese slices on top and cover with a lid until melted.
8. Spoon into bowls and serve hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Cheese options: Use mozzarella, American, or cheddar instead of provolone.
• Protein swap: Try thinly sliced chicken breast or ground beef.
• Add-ins: Mushrooms, jalapeños, or banana peppers can boost flavor and texture.
• Low-carb base: Serve over cauliflower rice or shredded lettuce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave in 30-second intervals or warm in a skillet over medium heat until hot. Avoid overheating to prevent the steak from becoming tough.

FAQs

How do I slice steak thinly for this recipe?

Freeze the steak for 20–30 minutes before slicing. This firms it up, making thin slices easier to achieve.

Can I use a different cut of beef?

Yes, flank steak, skirt steak, or sirloin are good alternatives to ribeye.

What kind of cheese is best for Philly cheesesteak bowls?

Provolone is traditional, but mozzarella, American, or even a cheese sauce can be used.

Can I make this recipe ahead of time?

Absolutely. Cook everything, store separately, and assemble when ready to eat.

Are these bowls keto-friendly?

Yes, this recipe is naturally low in carbs and fits well into a keto or low-carb diet.

What vegetables go well with Philly cheesesteak?

Bell peppers and onions are classic, but mushrooms, spinach, and jalapeños work great too.

Can I grill the steak instead of cooking it in a skillet?

Yes, grilling the steak adds a smoky flavor. Just slice thinly after grilling.

How do I keep the steak from getting chewy?

Don’t overcook the meat. Cook just until browned and still tender.

What side dishes pair well with these bowls?

Try a green salad, roasted veggies, or cauliflower rice.

Can I freeze Philly cheesesteak bowls?

Yes, freeze the cooked meat and veggies separately. Thaw overnight in the fridge and reheat before serving.

Conclusion

Philly Cheesesteak Bowls bring you all the flavor of the classic sandwich in a healthier, low-carb format. They’re easy to make, endlessly customizable, and great for weeknight dinners or meal prep. Try them once and they’ll likely become a regular on your menu.

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