Philly Cheesesteak Bowls
Philly Cheesesteak Bowls are a delicious, low-carb twist on the classic sandwich, featuring tender ribeye steak sautéed with colorful bell peppers and onions. Served over a hearty base of rice or quinoa and topped with gooey provolone cheese, these bowls offer comfort food at its best. Perfect for weeknight dinners or game day gatherings, each bite is packed with flavor, making them a satisfying meal that’s easy to customize to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 8 oz thinly sliced ribeye steak
- 1 cup bell peppers (mixed colors)
- 1 medium sweet onion
- 4 slices provolone cheese
- 2 cups cooked rice or quinoa
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare ingredients: Slice ribeye, bell peppers, and onion into bite-sized pieces.
- Heat olive oil in a skillet over medium-high heat. Add bell peppers and onion; sauté until softened (about 5 minutes).
- Push veggies aside in the skillet and add ribeye. Season with garlic powder, salt, pepper, and Worcestershire sauce; cook until browned (about 3 minutes).
- Reduce heat to low; layer provolone cheese over steak mixture and cover until melted (about 2 minutes).
- Assemble bowls: Place rice or quinoa at the bottom, then top with steak and veggie mix.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Experiment with different cheeses like mozzarella or pepper jack for added flavor. Customize your bowl by adding jalapeños or mushrooms for an extra kick. Leftovers can be stored in an airtight container in the fridge for up to three days.