Description
These Philly Cheesesteak Bowls are a low-carb twist on the classic sandwich, featuring tender steak, sautéed peppers and onions, and melted provolone served over a bed of cauliflower rice or rice.
Ingredients
Units
Scale
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 4 slices provolone cheese
- 2 cups cooked white rice or cauliflower rice
- Fresh chopped parsley, for garnish (optional)
Instructions
- In a large skillet over medium-high heat, heat olive oil.
- Add sliced onions and peppers. Sauté for 5–7 minutes until softened. Add minced garlic and cook for 1 more minute. Transfer veggies to a plate and set aside.
- Add sliced steak to the same skillet. Season with salt, pepper, and Worcestershire sauce. Cook for 3–5 minutes until browned and cooked through.
- Return the peppers and onions to the skillet and toss to combine with the steak.
- Turn off the heat and lay provolone cheese slices over the mixture. Cover the skillet for 1–2 minutes until cheese is melted.
- Divide rice or cauliflower rice between bowls and top with the cheesesteak mixture.
- Garnish with chopped parsley if desired and serve immediately.
Notes
- For extra flavor, toast the rice lightly in butter before serving.
- Use shaved ribeye or sirloin for the most tender bites.
- Swap in mushrooms for extra veggies if you like.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg