Philly cheesesteak bowls
This Philly Cheesesteak Bowl delivers all the bold, savory flavors of a classic Philly cheesesteak without the bread. Packed with tender steak, sautéed bell peppers, onions, and melted provolone cheese, it’s a quick, low-carb, and customizable meal perfect for busy weeknights or meal prep.
Ingredients
- 1 pound thinly sliced ribeye steak or sirloin
- 1 tbsp olive oil
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 large onion sliced
- 1 cup mushrooms sliced (optional)
- 4 slices provolone cheese or shredded mozzarella
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Cheese sauce, hot peppers, mustard Optional
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced onions, bell peppers, and mushrooms (if using). Sauté for 5-7 minutes until soft and lightly caramelized.
- Cook the Steak: Season thinly sliced steak with garlic powder, salt, and pepper. Push the vegetables to the side of the skillet or transfer to a plate. Add steak to the skillet and cook over medium-high heat for 3-5 minutes until browned and cooked through.
- Assemble the Bowl: Divide steak and vegetables evenly into serving bowls. Top each bowl with provolone cheese. Let cheese melt from the heat or broil for 1-2 minutes until melty.
- Serve: Garnish with optional toppings like cheese sauce, hot peppers, or mustard. Serve immediately.
Notes
- Ribeye gives the most authentic flavor, but sirloin or flank steak are great lean alternatives.
- You can make the bowl keto-friendly by skipping high-carb toppings and adding avocado.
- For meal prep, store steak and vegetables separately and assemble fresh when ready to eat.
Nutrition
Calories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 12gCholesterol: 95mgSodium: 900mgSugar: 5g
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