Philly Cheesesteak Bowls – Easy Low-Carb High-Protein Dinner Recipe

Introduction

Philly Cheesesteak Bowls offer all the savory flavors of the classic sandwich without the bread, making them a perfect low-carb and high-protein dinner option. Loaded with tender steak, sautéed peppers and onions, and melted cheese, this dish is both satisfying and easy to prepare.

Ingredients

• 1 lb ribeye or sirloin steak, thinly sliced against the grain
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp salt or to taste
• 1 tsp black pepper or to taste
• 1 cup shredded provolone or mozzarella cheese
• Chopped parsley for garnish
• Cooked cauliflower rice, mashed potatoes, or rice for serving

Instructions

1. Step 1: Using a sharp knife, slice the steak as thinly as possible against the grain to ensure tenderness. Also slice the onions and bell peppers into thin strips, and mince the garlic.
2. Step 2: Heat a large cast iron skillet over medium-high heat and add olive oil. The pan is ready when a drop of water sizzles and evaporates within 2-3 seconds.
3. Step 3: Add the sliced steak in a single layer. Season with salt, pepper, and Worcestershire sauce. Cook for 3-4 minutes, stirring occasionally, until browned with caramelized edges. Aim for an internal temperature of 130-135°F for medium-rare. Remove the steak and set aside.
4. Step 4: In the same pan, add the onions and bell peppers. Cook for 4-5 minutes until softened and lightly caramelized, maintaining a slight bite. Add minced garlic and cook for 30 seconds until fragrant.
5. Step 5: Divide your choice of cooked cauliflower rice, mashed potatoes, or regular rice into serving bowls. Top with the cooked steak and sautéed vegetables.
6. Step 6: Sprinkle shredded cheese over the warm mixture and allow it to melt naturally from the residual heat. For extra bubbly cheese, place the bowls under the broiler for 1-2 minutes, watching carefully to avoid burning. Garnish with chopped parsley before serving.

Tips & Variations

• Slice the steak against the grain for maximum tenderness and avoid overcooking since thin slices cook quickly.
• Use provolone for a more authentic Philly cheesesteak flavor or mozzarella for a milder, stretchy cheese.
• Swap bell peppers for mushrooms or omit for a lower-carb option.
• Serve over mashed potatoes for a comforting twist instead of cauliflower rice to keep it low-carb.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to keep the steak moist and prevent drying out. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin or ribeye are recommended for tenderness and flavor, but other quick-cooking steaks like flank or strip steak can work if sliced very thinly.

Is there a vegetarian version of this dish?

For a vegetarian option, substitute the steak with sautéed mushrooms, seitan, or tempeh and follow the same cooking method for vegetables and cheese.

Philly Cheesesteak Bowls – Easy Low-Carb High-Protein Dinner Recipe

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This Philly Cheesesteak Bowls recipe offers a delicious low-carb, high-protein dinner option featuring thinly sliced ribeye or sirloin steak cooked with sautéed onions and bell peppers, topped with melted provolone or mozzarella cheese. Served over cauliflower rice, mashed potatoes, or regular rice, this dish combines classic comfort flavors with a healthy twist.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Steak and Vegetables

• 1 lb ribeye or sirloin steak, thinly sliced against the grain
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced

Seasonings and Extras

• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp salt or to taste
• 1 tsp black pepper or to taste
• 1 cup shredded provolone or mozzarella cheese
• Chopped parsley for garnish
• Cooked cauliflower rice, mashed potatoes, or rice for serving

Instructions

1. Prepare the Steak and Vegetables: Slice the steak as thinly as possible against the grain using a sharp knife to ensure maximum tenderness. Slice the onion, green bell pepper, and red bell pepper into thin strips. Mince the garlic finely.
2. Heat the Skillet: Place a large cast iron skillet over medium-high heat and add olive oil. Wait until the pan is hot enough to sizzle a drop of water within 2-3 seconds before proceeding.
3. Cook the Steak: Add the thinly sliced steak in a single layer to the skillet. Season with salt, black pepper, and Worcestershire sauce. Cook the steak for 3-4 minutes, stirring occasionally until browned with caramelized edges and an internal temperature of 130-135°F for medium-rare. Remove the steak from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Cook for 4-5 minutes until they soften and lightly caramelize but still retain a slight bite. Add the minced garlic and cook for an additional 30 seconds until fragrant.
5. Assemble the Bowls: Divide the cooked cauliflower rice, mashed potatoes, or regular rice into serving bowls. Top each bowl with the cooked steak and sautéed vegetables mixture.
6. Add Cheese and Garnish: Sprinkle shredded provolone or mozzarella cheese over the warm bowls and allow it to melt naturally from residual heat. For a bubbly cheese topping, briefly place the bowls under a broiler for 1-2 minutes, watching carefully to avoid burning. Garnish with chopped fresh parsley before serving.

Notes

• For best texture, always slice the steak against the grain.
• Avoid overcooking the thinly sliced steak, as it cooks quickly and is best medium-rare for tenderness.
• Store leftover bowls in the refrigerator for up to 3 days.
• When reheating, add a splash of broth to prevent the steak from drying out.
• Using cauliflower rice keeps the dish low-carb and keto-friendly.

Keywords: Philly cheesesteak, low carb dinner, high protein meal, steak bowls, cauliflower rice, easy weeknight dinner