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Philly Cheesesteak Bowls Recipe

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★★★★★

4.5 from 96 reviews

Philly Cheesesteak Bowls feature tender, thinly sliced ribeye or sirloin steak, sautéed onions and colorful bell peppers, all topped with melted provolone cheese and served over your choice of cauliflower rice, mashed potatoes, or regular rice. This low-carb, high-protein dish combines the classic flavors of Philly cheesesteak in a convenient bowl format perfect for weeknight dinners or meal prep.

Ingredients

Scale

Meat

  • 1 lb ribeye or sirloin steak, thinly sliced against the grain

Vegetables

  • 1 small yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced

Other Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • 1 cup shredded provolone or mozzarella cheese
  • Chopped parsley for garnish
  • Cooked cauliflower rice, mashed potatoes, or white/brown rice for serving

Instructions

  1. Prepare Steak: Slice the steak as thinly as possible against the grain using a sharp knife. Cutting perpendicular to the muscle fibers ensures maximum tenderness.
  2. Heat Skillet: Heat a large cast iron skillet over medium-high heat. Add olive oil. The pan is ready when a drop of water sizzles and evaporates within 2-3 seconds.
  3. Cook Steak: Add the sliced steak in a single layer. Season with salt, pepper, and Worcestershire sauce. Cook for 3-4 minutes, stirring occasionally, until nicely browned with caramelized edges and an internal temperature of 130-135°F for medium-rare. Remove the steak and set aside.
  4. Sauté Vegetables: In the same skillet, add onions and bell peppers. Cook for 4-5 minutes until softened and lightly caramelized but still slightly crisp.
  5. Add Garlic: Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  6. Assemble Bowls: Divide your base (cauliflower rice, mashed potatoes, or rice) into serving bowls. Top with the cooked steak and sautéed vegetables.
  7. Melt Cheese & Garnish: Sprinkle cheese over the warm mixture and let it melt naturally from residual heat. For extra bubbly cheese, place under the broiler for 1-2 minutes, watching carefully to prevent burning. Garnish with chopped parsley before serving.

Notes

  • Slice steak against the grain for maximum tenderness.
  • Do not overcook the steak as it cooks quickly when sliced thin.
  • Store leftover steak and vegetables in airtight containers in the refrigerator for up to 3 days.
  • Reheat with a splash of beef broth or water on the stovetop to keep moist, or use microwave in short intervals with stirring.
  • Cheese is best added fresh when reheating to prevent it from becoming rubbery.
  • Feel free to use cauliflower rice for a low-carb option or mashed potatoes/rice for a more traditional bowl.

Keywords: Philly cheesesteak, steak bowls, low carb dinner, high protein meal, skillet steak, provolone cheese, bell peppers, easy dinner, meal prep

Find it online: https://biteandenjoy.com/philly-cheesesteak-bowls-recipe-2/