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Philly Cheesesteak Bowls

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These Philly Cheesesteak Bowls are a low-carb, high-protein twist on the classic sandwich! Packed with tender steak, sautéed peppers and onions, and melty cheese, this meal is perfect for meal prep, keto-friendly diets, or a quick and satisfying dinner.

Why You’ll Love This Recipe

✔️ Low-Carb & High-Protein – Skip the bread, keep the flavor!
✔️ Quick & Easy – Ready in just 20 minutes.
✔️ Meal-Prep Friendly – Perfect for making ahead and reheating.
✔️ Customizable – Serve over rice, cauliflower rice, or lettuce.

Ingredients

For the Steak:

  • 1 lb ribeye steak, thinly sliced (or sirloin, flank steak)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon Worcestershire sauce

For the Veggies:

  • 1 tablespoon olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Cheese & Toppings:

  • ½ cup shredded provolone, mozzarella, or Swiss cheese
  • ¼ cup shredded cheddar cheese (optional, for extra flavor)
  • 1 tablespoon chopped fresh parsley (for garnish)
  • ½ avocado, sliced (optional)

For Serving (Choose One!):

  • Cauliflower rice (for a low-carb option)
  • White or brown rice
  • Lettuce cups (for a Philly cheesesteak wrap-style bowl)

Instructions

Step 1: Cook the Steak

  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  2. Season sliced steak with salt, pepper, garlic powder, paprika, and Worcestershire sauce.
  3. Add steak to the skillet and cook for 2-3 minutes per side, until browned and tender.
  4. Remove from the pan and set aside.

Step 2: Cook the Veggies

  1. In the same skillet, heat 1 tablespoon olive oil over medium heat.
  2. Add sliced bell peppers, onions, minced garlic, salt, and pepper.
  3. Sauté for 5-7 minutes until soft and slightly caramelized.

Step 3: Assemble the Bowls

  1. Divide cauliflower rice, regular rice, or lettuce cups into bowls.
  2. Top with cooked steak and sautéed veggies.
  3. Sprinkle with shredded cheese and let it melt over the warm steak.

Step 4: Serve & Enjoy!

  1. Garnish with chopped parsley and sliced avocado (optional).
  2. Serve immediately and enjoy your Philly Cheesesteak Bowls!

Serving Suggestions

🍚 Low-Carb? Use cauliflower rice or lettuce wraps instead of regular rice.
🌮 Make it a wrap! Fill a low-carb tortilla with steak, veggies, and cheese.
🌶️ Want spice? Add jalapeños or hot sauce for extra heat.

Storage & Meal Prep

  • Fridge: Store in an airtight container for up to 4 days.
  • Reheat: Warm in a skillet over medium heat or microwave for 1-2 minutes.
  • Freeze: Steak and veggies can be frozen for up to 2 months (store without cheese for best texture).

FAQs

1. What’s the best steak for Philly Cheesesteak Bowls?

Ribeye is the most flavorful, but sirloin or flank steak also work well. Slice it thinly for the best texture!

2. Can I make this dairy-free?

Yes! Just skip the cheese or use a dairy-free cheese alternative.

3. Can I use ground beef instead of steak?

Yes! Ground beef or ground turkey works as a budget-friendly alternative.

4. What’s the best way to slice steak thinly?

Freeze the steak for 15-20 minutes, then use a sharp knife to cut it into thin strips against the grain.

Final Thoughts

These Philly Cheesesteak Bowls are easy, flavorful, and satisfying without the extra carbs. Whether you meal prep or make them fresh, they’re a delicious, protein-packed meal that you’ll love!

🥩🧀 Tried this recipe? Let me know in the comments how it turned out! 😊