Deconstructed Philly Cheesesteak Bowls
A quick and easy weeknight dinner that captures the savory flavors of a Philly cheesesteak in a simple, bowl-friendly format.
Equipment
- Large skillet Or cast iron pan
Ingredients
Main ingredients
- 1 lb Ribeye or Sirloin Steak Thinly sliced against the grain
- 2 cloves Garlic Minced
- 1 Green Bell Pepper Thinly sliced
- 1 Small Onion Thinly sliced
- 1 Red Bell Pepper Thinly sliced
- 1 tsp Worcestershire Sauce
- 1 cup Cauliflower Rice
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tbsp Olive Oil
- 1 cup Provolone or Mozzarella Cheese Shredded
- Fresh Parsley Chopped, for garnish
Instructions
- Thinly slice the steak against the grain. If slightly frozen, slicing is easier.
- Thinly slice the green bell pepper, red bell pepper, and onion.
- Mince the garlic.
- Heat olive oil in a large skillet or cast iron pan over medium-high heat.
- Add steak to the hot skillet and brown on both sides for 2-3 minutes per side. Cook in batches if necessary. Remove steak and set aside.
- Add bell peppers and onion to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add minced garlic to the skillet with the veggies and cook for 1 minute until fragrant. Be careful not to burn.
- Return the steak to the skillet. Stir in Worcestershire sauce, salt, and black pepper.
- Pour in the cauliflower rice and stir to coat everything with steak and veggies.
- Sprinkle cheese evenly over the top. Cover the skillet for 1-2 minutes, or until cheese is melted and gooey.
- Garnish with chopped fresh parsley. Serve immediately.
Notes
For tender steak, slice it thinly against the grain. Using a slightly frozen steak makes this process easier. Don't overcook the steak, as it can become tough.