Philly Cheesesteak Bowls Low-Carb (Print-Friendly Version)
Steak, peppers, and cheese combine for a hearty, lower-carb bowl full of classic Philly sandwich flavor.
# What You’ll Need to Make This:
→ Main Components
01 -
450 g ribeye or sirloin steak, thinly sliced
02 -
1 small onion, sliced
03 -
1 green bell pepper, sliced
04 -
1 red bell pepper, sliced
05 -
2 cloves garlic, minced
→ Seasonings and Fats
06 -
15 ml olive oil
07 -
5 ml Worcestershire sauce
08 -
1 tsp salt, or to taste
09 -
1 tsp black pepper, or to taste
→ Toppings and Garnishes
10 -
100 g shredded provolone or mozzarella cheese
11 -
Chopped fresh parsley, for garnish
→ Serving Base
12 -
Cauliflower rice, mashed potatoes, or white rice, for serving
# How to Prepare:
01 -
Heat olive oil in a large skillet over medium-high heat. Add sliced steak along with Worcestershire sauce, salt, and black pepper. Sear for 3–4 minutes until browned; transfer steak to a plate.
02 -
In the same skillet, add onions, green bell pepper, red bell pepper, and minced garlic. Cook for 4–5 minutes until the vegetables are softened.
03 -
Divide cauliflower rice, mashed potatoes, or white rice evenly among serving bowls.
04 -
Layer the reserved steak and sautéed vegetables on top of the base in each bowl.
05 -
Sprinkle shredded cheese over the hot ingredients. Allow the cheese to melt naturally, or optionally broil the bowls for 1–2 minutes for a golden finish.
06 -
Finish with chopped parsley and serve immediately.
# Extra Tips:
01 -
Flank steak or ground beef can be substituted for the steak cuts. Use mozzarella or cheddar in place of provolone for a different flavor profile. Incorporate red pepper flakes or sliced jalapeños for a spicier variation.