Easy & Delicious Low Carb Philly Cheesesteak Bowls
Capture the amazing flavors of a classic Philly cheesesteak in a quick, simple, and incredibly flavorful low-carb bowl perfect for a weeknight dinner. Thinly sliced steak, sautéed onions and peppers, and gooey melted cheese are piled over fluffy cauliflower rice for a satisfying meal that's ready in a flash.
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
This recipe is fast (under 30 mins total), easy, low carb, healthy, crowd-pleasing, and customizable.
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.
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.