Introduction
Hey there, friend! Let’s talk comfort food, shall we? There’s something absolutely magical about a classic Philly cheesesteak – that perfect blend of savory steak, tender onions and peppers, all smothered in gooey, melty cheese. Pure deliciousness! While a trip to Philly might not be in the cards tonight, that doesn’t mean we can’t capture all those amazing flavors right in our own kitchens. And guess what? We can do it in a way that feels light and healthy, but still totally satisfying.
That’s where these Easy Low Carb Philly Cheesesteak Bowls come in! They take everything you love about the traditional sandwich and transform it into a quick, simple, and incredibly flavorful bowl that’s perfect for a weeknight dinner. Forget the bread – we’re piling all that goodness over fluffy cauliflower rice. It’s ready in a flash, utterly delicious, and I promise you’ll be making it on repeat!
Why You’ll Love This Recipe
- Fast: On the table in under 30 minutes!
- Easy: Simple steps, minimal fuss.
- Low Carb & Healthy: A delicious way to enjoy a classic without the heavy carbs.
- Crowd-Pleasing: Packs all that beloved Philly flavor punch.
- Customizable: So easy to swap ingredients based on what you have.
Ingredients
Gather up these simple goodies, and let’s get cooking! Most of these are likely already in your pantry or fridge.
- 1 lb Ribeye or Sirloin Steak: The star of the show! You want a cut that’s tender and flavorful. Ribeye is classic, but sirloin works great too. Make sure it’s thinly sliced!
- 2 cloves Garlic: Because everything is better with garlic, right? Minced nice and fine.
- 1 Green Bell Pepper: Adds that classic Philly sweetness and crunch. Diced.
- 1 small Onion: Sautéed onions are key to that savory base. Diced.
- 1 Red Bell Pepper: I like adding a red one for extra color and sweetness, though traditional might only use green. Diced.
- 1 Parsley: Fresh chopped parsley for a pop of color and freshness at the end. Don’t skip this!
- 1 tsp Worcestershire Sauce: My secret weapon for adding depth and umami to the steak.
- 1 Cauliflower Rice: The perfect low-carb base for our bowl. You can use fresh or frozen.
- 1 tsp Black Pepper: Freshly ground, of course!
- 1 tsp Salt: To bring out all those amazing flavors.
- 1 tbsp Olive Oil: For sautéing our veggies and steak.
- 1 cup Provolone or Mozzarella Cheese: The gooey, melty, essential finish! Provolone is more traditional, but mozzarella melts beautifully. Use what you love!
How to Make It
Alright, apron on? Let’s make some magic happen in the kitchen! This comes together so quickly, so have all your ingredients prepped and ready to go.
1. First things first, let’s get that steak and those veggies prepped. Slice your steak AGAINST the grain as thinly as humanly possible. (A little trick: partially freezing the steak for 20-30 minutes makes this SO much easier!). Dice your green and red bell peppers and the onion into bite-sized pieces. Mince your garlic.
2. Heat the olive oil in a large skillet or pan over medium-high heat.
3. Add the diced peppers and onion to the hot pan. Cook them, stirring occasionally, for about 5-7 minutes, or until they’re softened and starting to get just a little bit of color. You don’t want them mushy, just tender-crisp.
4. Remove the cooked veggies from the pan and set them aside. Don’t worry about wiping the pan clean – all that flavor is good!
5. Now, crank the heat up just a bit to high. Add your thinly sliced steak to the hot pan in a single layer. Season generously with salt and black pepper. Cook for just 1-2 minutes per side until it’s browned but still tender. Avoid overcrowding the pan; cook in batches if needed so the steak sears instead of steams!
6. Once the steak is mostly cooked, add the minced garlic and the cooked peppers and onions back into the pan with the steak. Stir everything together for about 30 seconds until the garlic is fragrant.
7. Pour in the Worcestershire sauce and give it a quick stir.
8. Reduce the heat to low. Sprinkle the shredded provolone or mozzarella cheese evenly over the steak and veggie mixture. Let it sit for a minute or two, or cover the pan briefly, allowing the cheese to melt into a beautiful, gooey blanket.
9. While the cheese is melting, quickly prepare your cauliflower rice according to package directions (usually a quick sauté or microwave). Divide the cauliflower rice among bowls.
10. Spoon the glorious cheesesteak mixture over the cauliflower rice in each bowl. Garnish with freshly chopped parsley. Serve immediately and enjoy that incredible flavor!
Substitutions & Additions
This recipe is super flexible! Feel free to play around and make it your own.
- Veggies: Add sliced mushrooms, jalapeños for a kick, or even some spinach when you add the garlic.
- Cheese: While provolone is classic, feel free to use cheddar, a cheese blend, or even a drizzle of cheese whiz if you’re feeling adventurous (that’s a whole different Philly debate!).
- Meat: Not feeling steak? Thinly sliced chicken breast or even ground beef can work in a pinch. Just adjust cooking time.
- Base: If you’re not sticking to low carb, this mixture is also amazing over regular rice, quinoa, or heck, even stuffed into a baked potato!
Tips for Success
A few pointers to make sure your bowls turn out absolutely perfect:
- Slice Steak Thin: This is key for tenderness and quick cooking. Partially freezing really helps!
- Hot Pan for Steak: Get your pan nice and hot before adding the steak so it sears and gets lovely brown edges instead of steaming.
- Don’t Overcrowd: Cook the steak in batches if necessary to maintain high heat and get a good sear.
- Don’t Overcook Veggies: You want them tender but still with a little bite.
- Prep Ahead: You can chop your veggies and thinly slice your steak a day in advance to make dinner prep even faster. Store them separately in airtight containers in the fridge.
How to Store It
These bowls make great leftovers! Once cooled, store the cheesesteak mixture and the cauliflower rice separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, gently warm the mixture in a skillet or microwave until heated through, then serve over freshly warmed cauliflower rice.
FAQs
- Can I use pre-sliced steak? Yes, absolutely! Just make sure it’s labeled for stir-fry or cheesesteaks and looks thinly sliced.
- Is cauliflower rice necessary? It’s what makes it low carb! You could serve the mixture on its own or over other bases, but then it wouldn’t be a low-carb bowl.
- Can I add sauce? Traditional cheesesteaks don’t have a liquid sauce cooked in (beyond Worcestershire), but some people love adding mayo or a hot sauce drizzle on top before eating!
- My cheese isn’t melting smoothly! Make sure the heat is low when you add the cheese. If it’s too high, the fat can separate. Stir gently as it melts.

Easy & Delicious Low Carb Philly Cheesesteak Bowls
Equipment
- Large skillet or pan
Ingredients
Hauptzutaten
- 1 lb Ribeye or Sirloin Steak thinly sliced
- 2 cloves Garlic minced fine
- 1 Green Bell Pepper diced
- 1 small Onion diced
- 1 Red Bell Pepper diced
- Parsley fresh, chopped, for garnish
- 1 tsp Worcestershire Sauce
- Cauliflower Rice enough for servings, fresh or frozen
- 1 tsp Black Pepper freshly ground
- 1 tsp Salt
- 1 tbsp Olive Oil
- 1 cup Provolone or Mozzarella Cheese shredded
Instructions
- Slice your steak AGAINST the grain as thinly as possible (partially freezing helps). Dice your green and red bell peppers and the onion. Mince your garlic.
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Add the diced peppers and onion to the hot pan. Cook, stirring occasionally, for about 5-7 minutes, until softened and starting to get color.
- Remove the cooked veggies from the pan and set them aside.
- Increase heat to high. Add the thinly sliced steak to the hot pan in a single layer. Season with salt and black pepper. Cook for 1-2 minutes per side until browned but tender. Cook in batches if needed.
- Add the minced garlic and the cooked peppers and onions back into the pan with the steak. Stir for about 30 seconds until fragrant.
- Pour in the Worcestershire sauce and stir.
- Reduce heat to low. Sprinkle the shredded cheese evenly over the steak and veggie mixture. Let it sit or cover briefly for 1-2 minutes until the cheese melts.
- While cheese melts, prepare cauliflower rice according to package directions. Divide among bowls.
- Spoon the cheesesteak mixture over the cauliflower rice in each bowl. Garnish with chopped parsley. Serve immediately.
Notes
Substitutions: Add mushrooms, jalapeños, or spinach. Use cheddar, a cheese blend, or cheese whiz. Substitute chicken breast or ground beef for steak. Serve over regular rice, quinoa, or a baked potato if not low carb.
Tips: Slice steak thinly (partially freezing helps). Use a hot pan for searing steak and avoid overcrowding. Don't overcook veggies (keep them tender-crisp). You can chop veggies and slice steak a day in advance.
Storage: Store the cheesesteak mixture and cauliflower rice separately in airtight containers in the refrigerator for 3-4 days. Reheat gently in a skillet or microwave.
FAQs: Pre-sliced steak can be used. Cauliflower rice is key for the low-carb version. No liquid sauce is needed, but mayo or hot sauce can be added as a topping. Use low heat when melting cheese to avoid separation.