Philly Cheesesteak Bowls Low-Carb

These Philly Cheesesteak Bowls are the answer to weeknight cravings when you want something hearty and packed with flavor but not weighed down by bread. Tender steak, colorful peppers, sweet onions, and melty cheese come together over your favorite base for a satisfying meal that feels comforting and a little indulgent even though it is actually quite wholesome.

I whipped these up during a busy work week and was thrilled to have dinner done so quickly. The whole family dove in and not one person missed the bun.

Ingredients

• Ribeye or sirloin steak: Thinly sliced steak is flavorful and stays juicy Choose well-marbled cuts from a trusted butcher if possible
• Small onion: Adds natural sweetness and rounds out the savory flavors A yellow or sweet onion works best
• Green and red bell pepper: These create that signature cheesesteak flavor and add a pop of color Look for peppers that feel heavy and have smooth skin
• Garlic: Brings depth and aroma Use fresh cloves for best results
• Olive oil: Coats the veggies and steak for even cooking Extra virgin gives a richer flavor
• Worcestershire sauce: Adds umami and a bit of tang Choose a halal-friendly brand if needed
• Salt and black pepper: Essential for seasoning Taste your veggies and steak and adjust as you go
• Shredded provolone or mozzarella: Melts beautifully for creamy goodness Provolone gives a classic touch or try mozzarella for a milder taste
• Chopped parsley: A fresh garnish brings brightness Rinse well and chop just before serving
• Cauliflower rice mashed potatoes or white rice: Your choice of base so the meal fits your preferences Use freshly riced cauliflower for a lower carb bowl

Step-by-Step Instructions

Prepare the Steak:

Slice the steak thinly against the grain This helps keep it tender Once sliced pat dry with a paper towel and season with a little salt and pepper so it sears instead of steams in the pan

Sear the Steak:

Heat olive oil in a large skillet over medium high Add the steak slices in a single layer Pour in Worcestershire sauce and sprinkle with the rest of your salt and pepper Let the steak brown without stirring for two minutes to get a good crust then stir for another one to two minutes Transfer to a plate and keep warm

Cook the Vegetables:

In the same skillet add another drizzle of olive oil if the pan is dry Toss in sliced onions and bell peppers along with minced garlic Stir frequently and let everything soften for four to five minutes scraping up any browned bits from the pan for extra flavor

Assemble the Bowls:

Spoon your preferred base cauliflower rice mashed potatoes or white rice into each bowl Arrange the seared steak and sautéed vegetables over the base Divide evenly for balanced servings

Melt the Cheese:

Top each bowl with a generous handful of shredded cheese If you want the cheese extra gooey let it melt from the bowl’s heat For bubbling cheese slide the bowls under the broiler for a minute until golden and melty

Finish with Garnish:

Sprinkle with chopped parsley and serve right away for the freshest taste and texture

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My favorite touch has to be the Worcestershire sauce because just a splash transforms the steak and veggies The flavor always brings back memories of Friday nights with everyone gathered in the kitchen stealing tastes straight from the pan

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days If making ahead keep the base steak veggies and cheese separate and assemble just before reheating This prevents anything from getting soggy For quick lunches just microwave individual portions until hot and cheesy

Ingredient Substitutions

Use chicken breast or ground turkey for a lighter spin Swap provolone with cheddar or pepper jack for more zing Do not hesitate to toss in mushrooms or even zucchini if you want more vegetables in your bowl I sometimes toss in a handful of spinach right at the end

Serving Suggestions

I love serving these bowls with a crisp green salad or roasted broccoli to round out the meal For a brunch twist try serving over hash browns or even a warm quinoa base A little hot sauce or some pickled jalapeños on top makes everything pop

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Cultural Context

The Philly cheesesteak originated from the street carts of Philadelphia in the nineteen thirties This bowl version honors all the classic flavors while adapting the dish for a variety of dietary needs It is a go to meal for those who crave nostalgia without the extra carbs

Recipe FAQs

→ What steak works best for this dish?

Ribeye and sirloin are excellent choices for their tenderness and flavor, but flank steak or even ground beef can be used for variety.

→ Can I change the cheese?

Absolutely. Provolone adds classic flavor, but mozzarella or cheddar are tasty alternatives for different tastes.

→ How do I keep the meal low in carbs?

Serve over cauliflower rice instead of traditional rice or mashed potatoes for a lower carb count without sacrificing volume.

→ Is this dish suitable for halal diets?

Yes, simply ensure the steak and other ingredients used meet halal dietary requirements.

→ Can I make this spicier?

Add red pepper flakes or sliced jalapeños during cooking for an extra kick of heat.

→ How do I achieve the melted cheese topping?

Sprinkle shredded cheese over the hot steak and veggies. For a bubbly finish, broil the assembled bowl for 1-2 minutes.