Description
A low-carb twist on a classic Philly cheesesteak, featuring juicy steak, sautéed onions and peppers, and melted cheese served over a base of your choice.
Ingredients
Scale
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 cup shredded provolone or mozzarella cheese
- Cauliflower rice, mashed potatoes, or white rice (for serving)
Instructions
- Sear the steak: Heat the olive oil in your skillet over medium-high heat. Add the thinly sliced steak along with Worcestershire sauce, salt, and pepper. Sear for about 3-4 minutes until browned and cooked through. Remove from heat and set aside.
- Sauté the veggies: In the same skillet, add the sliced onions and bell peppers along with minced garlic. Sauté for approximately 4-5 minutes until they soften.
- Layer the bowls: In serving bowls, create a base with cauliflower rice, mashed potatoes, or white rice. Top with the cooked steak and sautéed vegetables.
- Melt the cheese: Generously sprinkle shredded cheese over the warm ingredients and let it melt. For a crunchy top, broil briefly until bubbly.
- Garnish and serve: Sprinkle freshly chopped parsley over the bowls before serving.
Notes
Make-ahead tips: Prepare steak and vegetables up to 3 days in advance and store separately. Reheat quickly for a speedy dinner.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg