With Philly Cheesesteak Bowls you can ditch the rolls and enjoy this classic comfort food as a low-carb meal that is prepped and ready in less than 30 minutes. Tender pieces of steak, caramelized onion, bell pepper, mushrooms and cheese usually fill a hoagie roll to make a Philly Cheesesteak Sandwich. But in this easy recipe, you can enjoy a bowl of the Philly Cheesesteak filling instead.
We love our Philly Cheese Steak Sandwiches (sliders too), 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! And it’s a bonus for celiac sufferers because it’s naturally gluten free too.
This recipe comes from 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.
Ingredients needed:
- Steak: We use ribeye steak for this recipe, but you can certainly use flank or skirt steak.
- Seasonings: Garlic, salt and pepper
- Olive oil: You’ll be sauteeing the steak in regular or light olive oil (not extra virgin). If you want to use another oil, that’s okay, but it should be an oil with a high smoking point. These include avocado, canola, corn, grapeseed, peanut, rice bran, safflower, soybean, and sunflower oils.
- Onion: I like to use sweet onion for this recipe. Thin slices will caramelize more quickly, and they’re easier to eat too.
- Bell Pepper: Green bell pepper is traditional for Philly cheesesteak, but you can certainly get crazy and use yellow, orange or red bell peppers, if you’d like. Bite-sized pieces are good. Or you can choose to cut them in thin strips.
- Mushrooms: We’re using white button mushrooms (sliced thinly) for this recipe. You can certainly use brown mushrooms or baby bella too.
- Cheese: Provolone cheese is what is traditionally used for Philly cheesesteak sandwiches (that, and Cheese Whiz!) We’re not going to use any Cheese Whiz for these bowls, but provolone is perfect for melting on top.
How to make Philly Cheesesteak Bowls:
The full, printable recipe is at the end of this post.
Pieces of steak are sauteed in a hot skillet with a bit of olive oil until completely cooked. Remove the steak from the skillet.
More olive oil is added to the skillet to saute the veggies until they’re tender. The steak is then added back into the skillet with the veggies. Season to taste with salt and pepper. And then lay the cheese slices over the beef and veggie mixture. Place under the broiler to brown the cheese, 2 to 4 minutes. Ready to serve!
Recipe Tips and Substitutions:
- The great thing about these bowls is that they are fully customizable. If you don’t like peppers or mushrooms or onions, leave them out! If you want more steak in the recipe, add more steak. Be creative.
- If you place the steak in the freezer for about 20 minutes, it’s really easy to slice into thin slices for this recipe.
- Don’t overcook the steak. You don’t want chewy, well-done steak in your bowl.
- For a super quick and easy “poor man’s” version of making Philly cheesesteak bowls, use 1/2 pound of ground beef in place of steak.
- Chicken may be substituted for the steak in this recipe to create Chicken Philly Cheesesteak Bowls.
- You can just enjoy this recipe as made, if you’d like. The cheesesteak filling is amazing! Or you can serve it over white rice, brown rice or quinoa. It’s also great (and low carb) served over chopped lettuce or cauliflower rice. And heck… you can even stuff it into a hoagie roll to make the classic sandwich!
What You’ll Love About Philly Cheesesteak Bowls:
- This is a quick and easy weeknight dinner, that you’re going to want to make again and again. And it happens to be pretty family friendly too (customize according to what your family likes).
- It’s a great meal to use as lunch prep for the week. Make it on Sunday, divide it up into make-ahead prep containers and you’ll have lunch ready to go for a few days!
- The recipe is made all in one pan, making cleanup a breeze.
Make ahead and storage tips:
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. Leftovers may be kept in a sealed container in the refrigerator for up to 4 days.
Favorite Low Carb Recipes:
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 light 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.
