Philly Cheesesteak Bowls (Print-Friendly Version)
Steak, cheese, onions, and peppers combine in a hearty low-carb bowl ready in just 20 minutes.
# Ingredients You'll Need:
→ For the Steak and Vegetables
01 -
Thinly sliced ribeye or sirloin steak, 450 g
02 -
1 small sliced onion
03 -
1 sliced green bell pepper
04 -
1 sliced red bell pepper
05 -
2 minced garlic cloves
06 -
15 ml olive oil
07 -
5 ml Worcestershire sauce
08 -
1 tsp salt, adjust to your taste
09 -
1 tsp black pepper, adjust to your taste
→ For Assembly and Garnish
10 -
120 g shredded provolone or mozzarella cheese
11 -
Fresh parsley, chopped, for topping
12 -
Cauliflower rice, mashed potatoes, or white rice for serving
# How to Make It:
01 -
In a big skillet, warm up olive oil over medium-high heat. Toss in the sliced steak, Worcestershire sauce, sea salt, and black pepper. Cook for about 3 to 4 minutes, stirring now and then, until it’s brown but still tender. Move the steak to a plate and keep it aside.
02 -
Using the same skillet, throw in the onions, green and red bell peppers, plus the minced garlic. Sauté them for around 4 to 5 minutes, stirring frequently, until everything’s softened and smells great.
03 -
Split the cooked cauliflower rice, mashed potatoes, or white rice into four bowls. Load them up with the sautéed veggies, then add the seared steak on top for each serving.
04 -
Scatter the shredded cheese over the bowls. Let the heat from the veggies melt the cheese, or pop it under the broiler for 1 to 2 minutes for a nice bubbly top.
05 -
Sprinkle some chopped parsley on top and dig in right away while it’s hot.
# Extra Information:
01 -
For tenderness, slice the steak against the grain and don’t overcook it.
02 -
You can customize the base with cauliflower rice for a low-carb choice, or stick with mashed potatoes or white rice if you want.