Philly Cheesesteak Bowls, Low Carb and Ready in 20 Minutes, Tonight

Enjoy the classic flavors of Philly cheesesteaks in a low-carb bowl format, featuring tender beef, sautéed veggies, and melty provolone cheese, all without the bun.

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Philly Cheesesteak Bowls are the low carb weeknight dinner you never knew you needed, melty cheese and savory beef without the bun. This bowl delivers all the comfort of a classic cheesesteak, with fewer carbs and less cleanup, perfect for busy families or meal prep nights.

Why this recipe works

• Fast sear on thinly sliced sirloin locks in flavor and keeps meat tender.
• Riced cauliflower soaks up juices, giving a satisfying texture without added carbs.
• Provolone melts evenly to create those signature gooey cheese pulls.
• One-skillet for beef and veggies, plus a quick pan for cauliflower, makes cleanup easy.

If you are collecting quick low carb dinners, also try this easy chicken enchiladas for another 30-minute family favorite.

Ingredients

• 1 lb beef sirloin, thinly sliced, optionally freeze for 30 minutes before slicing for easier prep
• 1 tablespoon olive oil
• 1 large green bell pepper, sliced
• 1 large onion, sliced
• 8 oz mushrooms, sliced, baby bella preferred
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• 8 slices provolone cheese, 6-8 oz, cut into strips, deli-sliced works best
• 4 cups riced cauliflower, squeeze out excess moisture if using frozen
• 2 tablespoons butter
• Fresh parsley, for garnish

Ingredient notes and substitutions

• Beef: flank or skirt steak work if thinly sliced. Freeze 20 to 30 minutes for cleaner cuts.
• Cheese: provolone gives the classic flavor, swap for Monterey Jack if preferred.
• Cauliflower rice: use fresh or frozen, just remove excess moisture to avoid soggy rice.
• Mushrooms: cremini or button are good swaps for baby bella.

Photo of ingredients laid out

Where to find specialty items, like riced cauliflower and deli-sliced provolone, check the produce and deli sections at your grocery store, or stock up online for bulk convenience. For a light dessert idea that pairs well with low carb dinners, see this protein fluffy jello.

STEP-BY-STEP

1. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the thinly sliced beef in a single layer, work in batches if needed to avoid overcrowding, and cook for 3 to 4 minutes without moving it, allowing it to develop a nice brown sear. The beef should be cooked through with some caramelized edges but still tender.
2. Remove the beef from the skillet and set aside on a plate. In the same skillet, add bell peppers, onions, and mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are tender and slightly caramelized at the edges. Add minced garlic during the last minute and cook until fragrant.
3. While vegetables cook, melt butter in a separate skillet over medium heat. Add riced cauliflower and sauté for 5 to 7 minutes until tender and lightly golden. Season with salt and pepper. Do not cover the cauliflower rice so any moisture can evaporate and it stays fluffy. If using frozen cauliflower rice, squeeze out excess moisture before cooking.
4. Return the beef to the vegetable skillet, add Worcestershire sauce, and season with salt and pepper to taste. Stir everything together for about one minute to blend flavors. Arrange provolone cheese strips evenly over the beef and vegetable mixture, then cover the skillet with a lid for 1 to 2 minutes until cheese is fully melted.
5. Divide the cauliflower rice among four bowls and top generously with the beef and vegetable mixture. Garnish with fresh parsley and serve immediately while everything is hot and the cheese is still melty.

Visual cues and checkpoints

• Beef should have browned edges and still be tender.
• Peppers and onions should soften and show light caramelization.
• Cauliflower rice should be fluffy, not watery.

If you want a heartier meal, serve alongside one of these high protein sandwich recipes for extra protein and variety.

TIPS & VARIATIONS

Make-ahead and storage

• Store components separately in airtight containers for up to 3 days. Reheat skillet mixture and reheat cauliflower on medium heat to refresh texture.
• Freeze cooked beef and veggies for up to 2 months, thaw overnight in the fridge before reheating.

Variations

• Keto: Use cauliflower rice only, skip any sides with carbs.
• Paleo: Use ghee instead of butter and skip processed cheeses or use a compliant cheese alternative.
• Vegetarian: Swap beef for seitan or pan-seared tofu strips, add extra mushrooms.
• Spicy: Add sliced jalapenos or a teaspoon of hot sauce while sautéing veggies.

Serving suggestions

• Top with pickled jalapenos, serve with a simple green salad, or spoon extra juices over the rice.

Pro tips for best results

• Dry beef on paper towels before slicing to improve browning.
• Do not overcrowd the skillet when searing beef.
• Keep cauliflower uncovered while cooking for a fluffy result.

For more weeknight inspiration and dinner ideas, browse the full dinner recipes collection.

COMMON MISTAKES TO AVOID

1. Overcrowding the skillet when searing beef, this causes steaming instead of browning, fix by cooking in batches.
2. Not squeezing moisture from frozen cauliflower rice, this makes the rice soggy, press with a towel or thaw and drain.
3. Adding garlic too early, garlic will burn and taste bitter, add it in the last minute of sautéing.
4. Not letting the cheese melt under a lid, cheese will not fully soften, cover for 1 to 2 minutes until fully melty.
5. Skipping seasoning, under-seasoned beef tastes flat, adjust salt and pepper at the end to taste.
6. Cooking veggies too long, they will lose texture and color, stop when edges are lightly caramelized.
7. Using very thin deli beef, it can get mushy, use sirloin or briefly flash-freeze thicker cuts for cleaner slices, and see this white chicken chili for related low carb crowd-pleasers and pantry tips.

Philly Cheesesteak Bowls

Enjoy the classic flavors of Philly cheesesteaks in a low-carb bowl format, featuring tender beef, sautéed veggies, and melty provolone cheese, all without the bun.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

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For the Beef and Vegetables

• 1 lb beef sirloin, thinly sliced Optionally freeze for 30 minutes before slicing for easier prep.
• 1 tablespoon olive oil
• 1 large green bell pepper, sliced
• 1 large onion, sliced
• 8 oz mushrooms, sliced, baby bella preferred Cremini or button mushrooms are good swaps.
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• 8 slices provolone cheese, cut into strips, deli-sliced works best Can swap for Monterey Jack if preferred.

For the Cauliflower Rice

• 4 cups riced cauliflower Squeeze out excess moisture if using frozen.
• 2 tablespoons butter

For Garnish

• fresh parsley For garnish.

Instructions

 

Cooking the Beef

• Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
• Add the thinly sliced beef in a single layer, work in batches if needed to avoid overcrowding, and cook for 3 to 4 minutes without moving it.
• Remove the beef from the skillet and set aside on a plate.

Sautéing the Vegetables

• In the same skillet, add bell peppers, onions, and mushrooms.
• Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are tender and slightly caramelized at the edges.
• Add minced garlic during the last minute and cook until fragrant.

Preparing the Cauliflower Rice

• While vegetables cook, melt butter in a separate skillet over medium heat.
• Add riced cauliflower and sauté for 5 to 7 minutes until tender and lightly golden.
• Season with salt and pepper. Do not cover the cauliflower rice so any moisture can evaporate and it stays fluffy.

Combining Everything

• Return the beef to the vegetable skillet, add Worcestershire sauce, and season with salt and pepper to taste.
• Stir everything together for about one minute to blend flavors.
• Arrange provolone cheese strips evenly over the beef and vegetable mixture.
• Cover the skillet with a lid for 1 to 2 minutes until cheese is fully melted.

Serving

• Divide the cauliflower rice among four bowls and top generously with the beef and vegetable mixture.
• Garnish with fresh parsley and serve immediately while everything is hot and the cheese is still melty.

Notes

Store components separately in airtight containers for up to 3 days. Reheat skillet mixture and cauliflower on medium heat to refresh texture. Freeze cooked beef and veggies for up to 2 months, thaw overnight in the fridge before reheating.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 4g

Keyword Easy Recipe, Low Carb, meal prep, Philly Cheesesteak, Quick Dinner

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