Why You’ll Love This Recipe
Philly Cheesesteak Bowls are a low-carb twist on the classic sandwich, bringing all the bold, savory flavors of thinly sliced beef, melty cheese, and sautéed vegetables into a hearty, satisfying bowl. Perfect for meal prep, quick dinners, or a comforting lunch, these bowls deliver maximum flavor without the bread.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
thinly sliced ribeye steakbell peppers (green, red, or yellow)onionsmushrooms (optional)olive oilgarlic powderonion powdersalt and pepperprovolone cheese or mozzarellacauliflower rice or white rice (optional for base)
directions
Heat olive oil in a large skillet over medium-high heat.
Add sliced onions and bell peppers, cooking until softened and slightly caramelized.
Add mushrooms if using, and sauté for another 3-4 minutes.
Push the vegetables to the side of the skillet and add the thinly sliced steak.
Season with garlic powder, onion powder, salt, and pepper.
Cook until the steak is browned and cooked through, then mix with the vegetables.
Top with slices of provolone or mozzarella cheese, allowing it to melt over the mixture.
Serve over a base of cauliflower rice or white rice, if desired.
Servings and timing
This recipe yields 4 bowls.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Swap steak with ground beef or chicken for a different protein option.
Add hot peppers or chili flakes for extra heat.
Use Swiss or American cheese as a variation to provolone.
Serve in a hollowed-out bell pepper for a fun, edible bowl.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet or microwave until warmed through.For meal prep, keep the rice and filling separate until ready to serve.
FAQs
What kind of steak is best for cheesesteak bowls?
Thinly sliced ribeye is traditional, but flank or sirloin also works well.
Can I make this dish dairy-free?
Yes, just omit the cheese or use a plant-based alternative.
Is this recipe keto-friendly?
Yes, especially if served over cauliflower rice.
Can I freeze Philly Cheesesteak Bowls?
Yes, freeze the meat and veggie mix separately. Thaw and reheat before serving.
Do I have to use cauliflower rice?
No, use any preferred base such as quinoa, white rice, or even a salad.
What cheese melts best for this dish?
Provolone melts well and adds classic flavor, but mozzarella is also a great option.
Are mushrooms necessary?
No, they’re optional and can be omitted or replaced with another vegetable.
Can I make this vegetarian?
Yes, use sautéed mushrooms and plant-based meat alternatives.
Is this recipe gluten-free?
Yes, if no gluten-containing ingredients are added.
Can I make this in advance?
Yes, it’s great for meal prepping and storing in the fridge for quick meals.
Conclusion
Philly Cheesesteak Bowls are a flavorful, convenient way to enjoy the beloved flavors of a cheesesteak in a healthier format. With their customizable ingredients and quick cooking time, they’re an excellent option for weeknight dinners, meal prep, or satisfying cravings without the bread.
Print
PHILLY CHEESESTEAK BOWLS
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 bowls
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: American
Description
All the flavors of a classic Philly cheesesteak served in a bowl—sautéed beef, onions, peppers, and melty cheese—perfect for a low-carb dinner or meal prep.
Ingredients
- 1 lb ribeye or top round steak, thinly sliced
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- ½ cup beef broth
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 4 slices provolone cheese or 1 cup shredded Cheez Whiz-style cheese
- Optional toppings: sliced pickled jalapeños, chopped parsley
Instructions
- Prep steak by slicing very thin across the grain; pat dry and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak in a single layer, cook 2–3 minutes per side until browned but not overcooked. Remove steak and set aside.
- Add remaining tablespoon olive oil to skillet. Sauté onions and peppers until softened and slightly charred, about 5–6 minutes. Add garlic and cook another 30 seconds.
- Return beef to pan, stir in beef broth and Worcestershire. Simmer 2–3 minutes until liquid reduces slightly.
- Divide mixture among 4 bowls. Top each with provolone slice (or shredded cheese). Cover with a lid for 2 minutes to melt cheese.
- Garnish with jalapeños or parsley if desired. Serve immediately.
Notes
- Low‑carb option: skip bread, serve over cauliflower rice.
- Make‑ahead: store cooked beef and veggies separately; reheat and top with cheese when ready to serve.
- Variations: swap provolone for Swiss or Cheddar, add mushrooms.
- Spice it up: stir in hot sauce or pepper flakes.
- Meal‑prep tip: refrigerate in airtight containers for up to 4 days.