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