Description
This Philly Cheesesteak Bowls recipe offers a delicious low-carb twist on the classic sandwich with tender steak, sautéed peppers and onions, and melted provolone cheese all combined in one hearty bowl. Perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 lbs flank steak, sirloin steak, or ground beef
- ½ yellow onion, diced
- 2 bell peppers, chopped (any color)
- 3 cloves garlic, minced
- 1.5 Tbsp Worcestershire sauce
- 4–6 slices provolone cheese
Seasonings for Philly Cheesesteaks
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried marjoram
- ½ tsp dried oregano
- ½ tsp Montreal steak seasoning (optional)
Instructions
- Prepare the Vegetables: Heat oil in a large skillet over medium-high heat. Add the diced peppers and onions, cooking and sweating them down until tender, about 5 minutes. Then add the minced garlic and sauté for another minute until fragrant.
- Make the Seasoning Blend: In a small bowl, combine salt, pepper, paprika, onion powder, oregano, marjoram, and Montreal steak seasoning if using. Mix well to create a seasoning blend.
- Cook the Steak: Add the chopped steak to the skillet with the cooked veggies. Sprinkle all the seasoning mixture evenly over the steak and vegetables. Pour in the Worcestershire sauce. Brown the steak for a few minutes, cooking until it reaches your desired doneness.
- Melt the Cheese: When the steak is almost cooked through, layer the slices of provolone cheese over the mixture in the skillet. Remove the skillet from heat and cover with a lid to let the cheese melt thoroughly.
Notes
- Don’t overcook the steak; cook to your preferred level of doneness for the best texture.
- Serve the bowls over your favorite grain like rice or quinoa for a more substantial meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can freeze leftovers for up to 2 months; thaw and reheat gently.
