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Philly Cheesesteak Bowls

Enjoy the classic flavors of a Philly cheesesteak in a low-carb bowl with steak, sautéed peppers and onions, and provolone cheese over cauliflower rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb steak (such as ribeye or sirloin), thinly sliced Make sure to slice the steak as thin as possible for quick cooking.
  • 1 tablespoon olive oil
  • 1 large bell pepper, sliced
  • 1 large onion, sliced
  • 2 cups cauliflower rice or cooked rice Frozen cauliflower rice can be used.
  • 1 cup provolone cheese, shredded Mozzarella or cheddar cheese can be used as substitutes.
  • Salt and pepper, to taste
Optional toppings
  • jalapeños For spice.
  • salsa
  • sour cream

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the sliced steak and season with salt and pepper. Cook for 3-4 minutes until browned.
  3. Add the bell pepper and onion. Sauté for another 3-5 minutes until vegetables are tender.
  4. In a separate pot, prepare the cauliflower rice or cook the rice according to package instructions.
  5. To assemble the bowls, divide the cauliflower rice or rice into serving bowls.
  6. Top with the steak and vegetable mixture, then sprinkle with provolone cheese.
  7. Melt the cheese slightly under a broiler if desired.
  8. Add any optional toppings and enjoy!

Notes

Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat using the microwave or a skillet on low heat.