Philly Cheesesteak Bowls
Enjoy a deconstructed and low-carb take on the classic Philly Cheesesteak! This recipe features thinly sliced steak, sautéed bell peppers and onions, all topped with melted provolone cheese and served in a satisfying bowl.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds sirloin or ribeye steak thinly sliced
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 2 bell peppers any color, thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup beef broth
- 8 slices provolone cheese or 1 cup shredded
Optional for Serving
- 4 cups cooked cauliflower rice
- 4 cups mixed greens
Instructions
Preparation Steps
- Heat olive oil in a large skillet or cast iron pan over medium-high heat.
- Add sliced onions and bell peppers to the skillet. Sauté for 8-10 minutes, or until softened and lightly caramelized. Remove from skillet and set aside.
- Increase heat to high. Add the thinly sliced steak to the hot skillet in a single layer. Cook for 1-2 minutes per side until browned, breaking it up with a spatula as it cooks.
- Season the steak with salt and pepper.
- Return the sautéed onions and peppers to the skillet with the steak. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until the liquid slightly reduces.
- Divide the steak and vegetable mixture into four equal portions within the skillet. Top each portion with 2 slices of provolone cheese. Cover the skillet for 1-2 minutes, or until the cheese is melted and bubbly.
- Serve immediately in bowls, optionally over cauliflower rice or mixed greens.
Notes
For an extra kick, add a dash of red pepper flakes with the salt and pepper. Feel free to incorporate other vegetables like mushrooms or spinach for added variety.