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

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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.