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Philly Cheesesteak Bowls

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A low-carb, high-protein twist on the classic Philly cheesesteak sandwich, these bowls feature tender beef, sautéed peppers and onions, and melted provolone cheese served over a bed of cauliflower rice.

Ingredients

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  • 1 lb flank steak or ribeye, thinly sliced
  • 2 tbsp olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 1 cup provolone cheese, shredded or sliced
  • 4 cups cauliflower rice (or cooked white rice if preferred)

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the sliced steak and season with salt, pepper, and smoked paprika. Cook for 3-4 minutes until browned. Remove from skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions and bell peppers until softened, about 5-6 minutes.
  4. Add the minced garlic and Worcestershire sauce. Cook for another minute.
  5. Return the steak to the skillet and stir to combine with the vegetables. Cook for another 1-2 minutes.
  6. Meanwhile, heat the cauliflower rice in a separate skillet or microwave until warm.
  7. Divide the cauliflower rice into bowls, top with the steak and vegetable mixture.
  8. Sprinkle or lay provolone cheese on top. Cover loosely with a lid for a minute to melt the cheese.
  9. Serve hot.

Notes

  • Use pre-sliced stir-fry beef to save prep time.
  • Swap cauliflower rice with quinoa or brown rice for more fiber.
  • Top with hot sauce or aioli for added flavor.

Nutrition

Find it online: https://ukfinda.com/philly-cheesesteak-bowls/