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Low Carb Philly Cheesesteak Bowls Recipe

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4.7 from 92 reviews

Philly Cheesesteak Bowls are a delicious, low-carb dinner option that captures the classic flavors of a Philly cheesesteak without the bun. This easy recipe combines thinly sliced beef sirloin, sautéed bell peppers, onions, and mushrooms, topped with melted provolone cheese over a bed of buttery riced cauliflower for a satisfying and healthy meal.

Ingredients

Meat and Vegetables

  • 1 lb beef sirloin, thinly sliced (optionally freeze for 30 minutes before slicing for easier prep)
  • 1 large green bell pepper, sliced
  • 1 large onion, sliced
  • 8 oz baby bella mushrooms, sliced
  • 2 cloves garlic, minced

Additional Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 8 slices provolone cheese (6-8 oz), cut into strips, deli-sliced works best
  • 4 cups riced cauliflower (squeeze out excess moisture if using frozen)
  • 2 tablespoons butter
  • Fresh parsley for garnish

Instructions

  1. Prep the Beef: If desired, freeze the beef sirloin for 30 minutes to make slicing easier, then thinly slice the beef into strips.
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced green bell pepper, onion, and mushrooms, sautéing until they soften and start to brown, about 5-7 minutes. Add minced garlic during the last minute of cooking and stir well.
  3. Cook the Beef: Push the vegetables to the sides of the skillet and add the sliced beef in the center. Cook the beef until browned, about 3-5 minutes, stirring occasionally to ensure even cooking. Season with Worcestershire sauce, salt, and pepper to taste. Mix the beef and vegetables together once cooked.
  4. Prepare Cauliflower Rice: In a separate skillet, melt the butter over medium heat. Add the riced cauliflower and cook, stirring occasionally, until tender and any excess moisture has evaporated, approximately 5-7 minutes. Season lightly with salt and pepper.
  5. Assemble the Bowls: Divide the cooked cauliflower rice into bowls. Top evenly with the beef and vegetable mixture. Lay strips of provolone cheese on top of the hot mixture to allow it to melt slightly.
  6. Garnish & Serve: Sprinkle freshly chopped parsley over the top for garnish and serve immediately while warm.

Notes

  • Freezing the beef for 30 minutes before slicing makes it much easier to cut into thin strips.
  • Squeezing excess moisture out of frozen riced cauliflower prevents sogginess and helps it sautĂ© better.
  • You can substitute provolone cheese with other melting cheeses like mozzarella or cheddar if preferred.
  • Adjust seasoning to taste, especially salt and Worcestershire sauce for rich flavor.
  • This recipe is perfect for a low-carb or keto diet and can be made dairy-free by omitting the cheese or using a dairy-free alternative.

Find it online: https://mealoria.com/low-carb-philly-cheesesteak-bowls-recipe/