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Philly Cheesesteak Bowls Low Carb Ready in 30 Minutes

Philly Cheesesteak Bowls | Low Carb & Ready in 30 Minutes 🥩🍽️

Philly Cheesesteak Bowls are a delicious, low-carb twist on the classic sandwich, featuring tender beef, sautéed peppers, and creamy cheese all served in a bowl. Perfect for a quick weeknight dinner, these bowls are packed with flavor and ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 1 pound thinly sliced ribeye steak or sirloin
  • 1 cup sliced bell peppers mix of red and green
  • 1 medium onion sliced
  • 2 cups cauliflower rice fresh or frozen
  • 1 cup shredded provolone cheese or mozzarella
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce or tamari for gluten-free

Instructions
 

  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and bell peppers, sautéing for about 5-7 minutes until they are softened and slightly caramelized.
  • Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove the veggies from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil and the thinly sliced ribeye steak. Cook for 3-5 minutes, stirring frequently, until the steak is browned and cooked through.
  • Stir in the sautéed peppers and onions, soy sauce, salt, and pepper. Mix well and cook for another 2 minutes to combine the flavors.
  • While the steak mixture is cooking, prepare the cauliflower rice in a separate pan over medium heat for about 5-7 minutes until heated through and tender.
  • To assemble the bowls, place a generous amount of cauliflower rice in each bowl, top with the steak and vegetable mixture, and sprinkle with shredded provolone cheese. Optionally, broil for 1-2 minutes to melt the cheese.

Notes

Tip 1: For added flavor, consider marinating the steak in a mix of garlic, soy sauce, and a splash of vinegar for 30 minutes before cooking.
Tip 2: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Variation: Substitute the ribeye steak with grilled chicken for a lighter option.