Description
Philly Cheesesteak Bowls are a delicious, low-carb dinner option that combines tender seared beef sirloin with sautéed bell peppers, onions, mushrooms, and melted provolone cheese, served over fluffy riced cauliflower. This easy skillet recipe delivers all the classic Philly cheesesteak flavors without the bread, perfect for a satisfying and healthy meal.
Ingredients
Scale
Meat and Cheese
- 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
Vegetables
- 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
Other Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the beef: 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, working in batches if needed to avoid overcrowding. Cook for 3-4 minutes without moving to develop a nice brown sear. The beef should be cooked through with some caramelized edges but remain tender. Remove from skillet and set aside.
- Sauté the vegetables: In the same skillet, add bell peppers, onions, and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender and slightly caramelized at the edges. Add minced garlic during the last minute and cook until fragrant.
- Cook the cauliflower rice: While the vegetables cook, melt butter in a separate skillet over medium heat. Add riced cauliflower and sauté for 5-7 minutes until tender and lightly golden. Season with salt and pepper. Avoid covering the cauliflower so moisture evaporates and the rice stays fluffy. If using frozen, ensure excess moisture is squeezed out before cooking.
- Combine beef and vegetables: 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.
- Melt the cheese: Arrange provolone cheese strips evenly over the beef and vegetable mixture. Cover the skillet with a lid for 1-2 minutes until the cheese fully melts.
- Assemble the bowls: Divide the cauliflower rice among four bowls. Top generously with the cheesy beef and vegetable mixture. Garnish with fresh parsley and serve immediately while hot and melty.
Notes
- Freezing the beef for 30 minutes before slicing helps achieve thin, even slices that cook quickly and evenly.
- Use baby bella mushrooms for the best flavor and texture, but white mushrooms can be substituted.
- Squeezing excess moisture from frozen riced cauliflower prevents sogginess and ensures a fluffy texture.
- Serve immediately for the best experience—cheese is gooey and the beef tender when hot.
- This recipe is easily doubled or halved depending on serving needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak, low carb dinner, cauliflower rice, easy skillet recipe, beef sirloin, provolone cheese, healthy dinner, gluten free alternative
