Description

These Low-Carb Philly Cheesesteak Bowls feature tender steak, sautéed peppers, onions, and melty provolone cheese for a healthy, low-carb alternative to the classic Philly cheesesteak sandwich.

Ingredients

1 ½ pounds sirloin or flank steak, thinly sliced

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon Worcestershire sauce

1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow onion, sliced

6 slices provolone cheese

Optional: sautéed mushrooms, hot sauce, chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Steak: Slice the steak thinly against the grain. If needed, freeze for 15 minutes for easier slicing.
Cook the Steak: Heat olive oil in a skillet over medium-high heat. Season the steak with garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Cook for 2-3 minutes per side until browned, then remove from the skillet and set aside.
Sauté the Vegetables: In the same skillet, sauté the peppers and onions for 6-8 minutes until softened and slightly caramelized.
Combine Steak and Veggies: Return the steak to the skillet and stir with the vegetables. Heat for 1-2 minutes until everything is warm.
Melt the Cheese: Turn off the heat and layer the provolone cheese over the steak and veggies. Cover with a lid and let it sit for 1-2 minutes to melt the cheese.
Serve and Enjoy: Serve warm, garnished with chopped parsley or hot sauce. For meal prep, store cheese separately to avoid sogginess.

Notes

For added flavor, sauté mushrooms along with the peppers and onions.

For a spicier version, add jalapeños or top with hot sauce.

For a low-carb alternative, serve over cauliflower rice or a fresh salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 680mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg