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.
Ingredients
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
Tried this recipe?Let us know how it was!