Philly Cheesesteak Bowl
This Philly cheesesteak bowl is a quick, low-carb dinner that brings all the flavors of the classic sandwich without the bread.
Ingredients
- 1 lb thinly sliced sirloin steak or ribeye cut into strips
- 1 tablespoon olive oil
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 8 slices provolone cheese
Optional toppings:
- Fresh parsley hot sauce, or sautéed mushrooms
Instructions
Prepare the veggies
- Heat the olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion. Sauté for 5–7 minutes, stirring occasionally, until the veggies are tender and slightly caramelized. Remove them from the skillet and set aside.
Cook the steak
- In the same skillet, add the sliced steak. Sprinkle with garlic powder, Worcestershire sauce, salt, and black pepper. Sear the steak for 3–4 minutes, stirring occasionally, until cooked through and golden brown.
Combine and melt the cheese
- Return the cooked peppers and onions to the skillet with the steak. Toss everything together to combine.
- Top evenly with provolone cheese slices, cover with a lid, and let the cheese melt for about 2 minutes.
Assemble the bowls
- Divide the mixture evenly into four bowls. Add any optional toppings, like fresh parsley or hot sauce, and serve immediately.
Notes
- Calories: 350
- Protein: 28g
- Fat: 25g
- Carbs: 7g
- Fiber: 2g