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Philly Cheesesteak Bowls

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Philly Cheesesteak Bowls take all the flavor of the classic sandwich—tender steak, sautéed peppers and onions, melty provolone—and serve it in a bowl over your choice of base for a low-carb, customizable, and easy weeknight meal.

Ingredients

  • ½ lb ribeye steak, thinly sliced (skillet version)
  • Salt and freshly ground black pepper
  • Olive oil, divided
  • 1 garlic clove, minced
  • 1 onion, thinly sliced
  • 1 green bell pepper, cut into bite-sized pieces
  • 1 cup white button mushrooms, thinly sliced (optional)
  • 4 slices provolone cheese
  • 1 lb lean sirloin steak, thinly sliced (sheet-pan version)
  • 3 bell peppers, sliced into strips
  • 1 sweet onion, sliced into strips
  • 1 cup mushrooms, sliced (optional)
  • 2 tbsp avocado oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp stone-ground Dijon mustard
  • 1 tbsp light brown sugar
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Kosher salt and black pepper to taste
  • 6 slices provolone cheese, sliced into strips
  • 2 cups cooked white basmati rice (rice-based version)
  • 1 lb shaved ribeye steak
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp Worcestershire sauce
  • 1 cup shredded provolone cheese

Instructions

  1. Skillet version: Heat a skillet with olive oil, cook steak until just done, remove from pan. In the same pan, sauté onion, pepper, and mushrooms until tender. Return steak to pan, season with salt and pepper, top with provolone, cover, and melt.
  2. Sheet-pan version: Preheat oven to 400°F (200°C). Place steak, peppers, onions, and mushrooms on a sheet pan. Whisk avocado oil, Worcestershire, mustard, brown sugar, and seasonings; toss with meat and veggies. Roast 10–12 minutes, then add provolone strips and bake 2–3 minutes until melted.
  3. Rice-based version: Cook rice and set aside. Sauté peppers and onions until tender, remove from pan. Cook shaved ribeye with salt, pepper, garlic powder, and Worcestershire sauce until done. Layer rice, steak, and veggies in bowls, top with shredded provolone, and serve.

Notes

  • Swap steak for ground beef, chicken, tofu, or plant-based protein for variety.
  • Use cauliflower rice, salad greens, or sweet potato cubes for a low-carb or alternative base.
  • Dairy-free cheese works well if avoiding dairy.
  • Veggies can be customized based on preference or availability.
  • For meal prep, store cheese separately and melt before serving.

Nutrition

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