Name: Philly Cheesesteak Bowls – Easy Low Carb Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb beef sirloin, thinly sliced (optionally freeze for 30 minutes before slicing for easier prep); 8 slices provolone cheese (6-8 oz), cut into strips, deli-sliced works best; 1 large green bell pepper, sliced; 1 large onion, sliced; 8 oz mushrooms, sliced (baby bella preferred); 2 cloves garlic, minced; 4 cups riced cauliflower (squeeze out excess moisture if using frozen); Fresh parsley for garnish; 1 tablespoon olive oil; 2 tablespoons butter; 1 teaspoon Worcestershire sauce; Salt and pepper to taste

Ingredients

1 lb beef sirloin, thinly sliced (optionally freeze for 30 minutes before slicing for easier prep)

1 tablespoon olive oil

1 large green bell pepper, sliced

1 large onion, sliced

8 oz mushrooms, sliced (baby bella preferred)

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

Salt and pepper to taste

8 slices provolone cheese (6-8 oz), cut into strips, deli-sliced works best

4 cups riced cauliflower (squeeze out excess moisture if using frozen)

2 tablespoons butter

Fresh parsley for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the thinly sliced beef in a single layer (work in batches if needed to avoid overcrowding) and cook for 3-4 minutes without moving it, allowing it to develop a nice brown sear. Cook until beef is done with some caramelized edges, then remove from skillet and set aside.

Step 2: In the same skillet, add the bell peppers, onions, and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Add the minced garlic during the last minute and cook until fragrant.

Step 3: While the vegetables cook, melt butter in a separate skillet over medium heat. Add the riced cauliflower and sauté for 5-7 minutes until tender and lightly golden. Season with salt and pepper. Avoid covering the cauliflower rice so moisture can evaporate and it stays fluffy. If using frozen cauliflower rice, squeeze out excess moisture before cooking.

Step 4: Return the beef to the vegetable skillet, add Worcestershire sauce, and season with salt and pepper to taste. Stir together for about one minute to blend flavors.

Step 5: Arrange provolone cheese strips evenly over the beef and vegetable mixture. Cover the skillet with a lid and cook for 1-2 minutes until the cheese is fully melted.

Step 6: Divide the cauliflower rice among four bowls. Top generously with the beef and vegetable mixture. Garnish with fresh parsley and serve immediately while hot and the cheese is melty.

Tips & Variations

Freezing the beef slightly before slicing makes it easier to cut thin strips.

Use baby bella mushrooms for a richer flavor, but button mushrooms work well too.

For extra heat, add a pinch of crushed red pepper flakes when sautéing the vegetables.

Swap provolone for mozzarella or cheddar if preferred.

If you prefer, roast the cauliflower rice in the oven instead of sautéing for a different texture.

FAQs

Can I use other types of beef for this recipe?

Yes, you can use ribeye or flank steak thinly sliced as alternatives. Ribeye will add more fat and richness, while flank steak is leaner but still flavorful.

Is this recipe suitable for a keto diet?

Absolutely. Using cauliflower rice instead of bread makes this recipe low carb and keto-friendly without sacrificing the classic Philly cheesesteak flavors.