Easy Philly Cheesesteak Bowls (No Bread!) | Quick & Healthy Dinner

Introduction

Oh, the humble Philly cheesesteak. Just thinking about that melty cheese, savory steak, and perfectly sautéed veggies can bring back memories of bustling city streets or cozy nights in. But what if I told you that you could capture all that incredible flavor in a bowl, without all the fuss of assembling sandwiches? These Philly Cheesesteak Bowls are a game-changer, folks! They’re unbelievably quick to whip up, making them perfect for a busy weeknight, and they taste so darn good, you’ll be making them again and again.

Why You’ll Love This Recipe

• Fast: Ready in about 30 minutes, perfect for when hunger strikes!
• Easy: Simple steps that anyone can follow, even beginner cooks.
• Giftable: Pack it up for a friend who needs a delicious and healthy meal.
• Crowd-pleasing: Even picky eaters will devour these flavorful bowls.

Ingredients

Gather ’round, kitchen adventurers! Here’s what you’ll need to create these little bowls of joy:

• 1 lb Ribeye or sirloin steak: Whichever cut you prefer works beautifully here. I often find ribeye has a bit more marbling and flavor, but sirloin is a great lean option!
• 2 cloves Garlic: Because what good meal doesn’t start with garlic?
• 1 Green bell pepper: For that classic cheesesteak crunch and sweetness.
• 1 Small onion: Yellow or white, it doesn’t matter much here.
• 1 tbsp Olive oil: Your trusty cooking fat.
• 1 tsp Salt: To bring out all those yummy flavors.
• 1 tsp Black pepper: A little kick to spice things up.
• 1 tsp Worcestershire sauce: This is our secret weapon for that deep, savory, umami goodness!
• 1 Red bell pepper: For a pop of color and another layer of sweetness.
• 1 cup Cauliflower rice: Our lighter, healthier base that soaks up all the deliciousness.
• 1 cup Provolone or mozzarella cheese: Or a mix of both! This is where the melty magic happens.
• Fresh parsley, for garnish: A little sprinkle of green makes everything feel fancy!

How to Make It

Alright, let’s get cooking! This is going to be so much fun.

1. Prep your stars: First things first, let’s get everything sliced and diced. Thinly slice your steak against the grain – this is key for tender bites! Then, thinly slice your green and red bell peppers and your small onion. Mince up those garlic cloves nice and small.
2. Get the skillet hot: Grab a large skillet and heat up that tablespoon of olive oil over medium-high heat. You want it nice and hot, but not smoking.
3. Sear that steak: Carefully add your sliced steak to the hot skillet in a single layer if possible. Let it cook until it’s beautifully browned on all sides, about 3-5 minutes. We’re not cooking it all the way through just yet! Once it’s browned, scoop it out of the skillet and set it aside on a plate.
4. Sauté the veggies: Now, toss those sliced bell peppers and onion into the same skillet. Give them a good stir and cook them until they’re nice and tender-crisp, which usually takes about 5-7 minutes. You want them softened but still with a little bit of bite.
5. Garlic goodness: Add your minced garlic to the skillet with the veggies and cook for just about 1 minute more, stirring constantly. You’ll smell that amazing aroma – that’s how you know it’s ready!
6. Bring it all back together: Now, return that beautiful browned steak to the skillet with the veggies. Give everything a good stir. Sprinkle in your salt, black pepper, and that magical Worcestershire sauce. Stir it all up to coat everything evenly.
7. Hello, cauliflower rice!: Stir in your cauliflower rice. Cook it all together until it’s heated through, about 2-3 minutes. The cauliflower rice will soak up all those amazing juices.
8. Cheese, please!: Now for the best part! Sprinkle that cup of cheese evenly over the top of the mixture in the skillet. Pop a lid on your skillet and let it sit for 1-2 minutes, or just until that cheese is perfectly melted and gooey. Oh yeah!
9. Garnish and serve: Give it a final sprinkle of fresh parsley for a burst of freshness and color. Serve immediately and get ready for some serious compliments!

Substitutions & Additions

Feeling creative? I love that about you! Here are some ideas to make these bowls your own:

• Cheese Swap: If provolone and mozzarella aren’t your jam, try a sharp cheddar or even a Monterey Jack! A sprinkle of Parmesan on top after melting can be lovely too.
• Veggie Power-Up: Mushrooms are a fantastic addition to any cheesesteak-inspired dish. Slice ’em up and sauté them with the peppers and onions! You could also add some chopped spinach in the last minute of cooking the veggies.
• Spice It Up: Want a little heat? Add a pinch of red pepper flakes when you add the salt and pepper, or a dash of your favorite hot sauce at the end.
• Different Base: Don’t have cauliflower rice? You can absolutely use regular cooked rice (brown or white!), quinoa, or even just serve it over a bed of your favorite salad greens for a super light option.
• Steak Alternatives: While ribeye or sirloin are traditional, you could also use thinly sliced chicken breast or even ground beef for a quick and budget-friendly option.

Tips for Success

A few little tricks up my sleeve to ensure your bowls are absolutely perfect every time:

• Thin is In: When slicing your steak, peppers, and onions, keep them thin. This ensures they cook quickly and evenly, and distribute nicely throughout the bowl.
• Don’t Crowd the Pan: When you’re browning the steak, try to give it some space in the skillet. If you overcrowd the pan, the meat will steam instead of sear, and you won’t get that delicious browned flavor. Cook in batches if necessary!
• Prep Ahead: You can do some of the chopping (steak, peppers, onions) a day in advance and store them in separate airtight containers in the fridge. This makes weeknight cooking even faster!
• Cauliflower Rice Quick Tip: If you’re using frozen cauliflower rice, make sure to squeeze out any excess moisture before adding it to the skillet. This will prevent your bowls from getting watery.

How to Store It

Leftovers are the best kind of surprise! These Philly Cheesesteak Bowls store beautifully.

Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over medium heat, or pop them in the microwave. I sometimes add a tiny splash of water or broth when reheating to help keep everything moist.

FAQs

Got a question? I’ve got an answer!

Q: Can I make these bowls ahead of time for meal prep?
A: Absolutely! You can cook the entire dish and store it in the fridge for up to 3 days. Reheat gently in a skillet or microwave. I like to add the cheese right before serving when reheating for the freshest melt!

Q: Is this recipe truly low-carb?
A: Yes! By using cauliflower rice instead of bread, this recipe is a fantastic low-carb and keto-friendly option. The cheese and steak are naturally low in carbs as well.

Q: What’s the best way to slice the steak thinly?
A: For the thinnest slices, it helps to partially freeze the steak for about 30-60 minutes before slicing. This firms it up and makes it much easier to get those super thin cuts against the grain.