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Philly Cheesesteak Bowl

A flavorful, low‑carb twist on the classic Philly cheesesteak sandwich, served in a hearty bowl with seared steak, sautéed peppers and onions, and melty cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 520

Ingredients
  

Protein & Seasoning
  • 1 lb ribeye steak or sirloin thinly sliced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt adjust to taste
Vegetables
  • 1 yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
Cheese & Toppings
  • 4 oz provolone cheese torn or sliced
Base Options
  • 4 cups cauliflower rice or white rice or mashed potatoes

Equipment

  • Skillet
  • Cutting board
  • Sharp knife
  • Mixing bowls

Method
 

  1. Pat steak dry and season with garlic powder, onion powder, smoked paprika, black pepper, and salt.
  2. Heat olive oil in a skillet over medium‑high heat.
  3. Sear seasoned steak in the hot skillet until browned and cooked through, then remove and set aside.
  4. Sauté onions and bell peppers in the same skillet until softened and lightly caramelized.
  5. Return steak to the skillet with veggies and combine.
  6. Add cheese on top and cover to melt.
  7. Prepare your base and divide among bowls.
  8. Top bases with cheesy steak and veggies, garnish, and serve.

Notes

Serve with hot sauce or pickled jalapeños for extra flavor.