With Philly Cheesesteak Bowls you can ditch the rolls and enjoy this classic comfort food as a low-carb meal.
We love our Philly Cheese Steak Sandwiches, but we try to eat low carb most of the time so they don’t make an appearance all that often. Instead we opt for making Philly Cheesesteak Stuffed Peppers. And now we are excited to make Philly Cheesesteak in a skillet and serve it up in bowls for dinner! This recipe makes two servings, which is perfect!
This recipe comes from a new cookbook that I’m very excited to share: Low Carb Yum’s Simple Keto Meals for Beginners by Lisa Marcaurele. In the book, you’ll find 125+ low carb recipes for two or more people. We mostly eat low carb in our house, so this cookbook is super helpful for us to get some new meal ideas! There are recipes in the book for all meals of the day.
Here are a few recipes in the book that I’m definitely going to try:
- Sheet Pan Eggs with Bacon
- Cauliflower Bread
- Avocado Fingers
- Green Goddess Cobb Salad
- Cabbage Steaks
- Cheesy Beef Fajita Casserole
- Ginger Chicken
- Cheesy Cauliflower Ham Bake
- Vanilla Chia Pudding
Ingredients needed:
- ribeye steak
- salt and pepper
- extra virgin olive oil
- garlic
- onion
- green bell pepper
- mushrooms
- Provolone cheese
How to make Philly Cheesesteak Bowls:
The full, printable recipe is at the end of this post.
Place under the broiler to brown the cheese, 2 to 4 minutes.
Make ahead tip:
For a quick and easy make-ahead meal, transfer the steak and vegetables into a freezer safe tin. Bake from frozen into the oven at 350 degrees F. until heated throughout, about 10 minutes. Add the cheese, then broil to melt and brown the cheese.
Favorite Low Carb Recipes:
- Zucchini Lasagna
- Salsa Roasted Salmon
- Easy Cheeseburger Pie
- Asian Lettuce Wraps
- Copycat Starbucks Egg Bites
Philly Cheesesteak Bowls
Ingredients
- ½ pound ribeye steak, sliced into ⅛-inch-thick strips
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 medium garlic clove, minced
- ½ small onion, cut in half and sliced thin
- 1 medium green bell pepper (stemmed, seeded and cut into bite-sized pieces)
- 2 ounces white button mushrooms, sliced
- Four 1-ounce slices Provolone cheese
Instructions
- Season the steak strips with the salt and pepper. Heat 1 tablespoon of the olive oil in an oven-safe 10-inch skillet over medium-high heat. Saute the steak until completely cooked, 4 to 6 minutes. Remove the steak from the skillet.
- Add the remaining 1 tablespoon of the olive oil to the skillet. Add the garlic and cook, stirring, for about 30 seconds. Add the onion, bell pepper and mushrooms. Saute the vegetables until tender, about 8 to 10 minutes. Return the steak to the skillet and sprinkle with additional salt and pepper, if needed.
- Turn the heat off and arrange the cheese slices over the beef. Place under the broiler to brown the cheese, 2 to 4 minutes.
- Divide into two bowls, and serve.
Notes
- For a quick and easy make-ahead meal, transfer the steak and vegetables into a freezer safe tin. Bake from frozen into the oven at 350 degrees F. until heated throughout, about 10 minutes. Add the cheese, then broil to melt and brown the cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
