Description
This Philly Cheesesteak Bowl transforms the iconic sandwich into a low-carb, protein-packed meal. Featuring tender shaved beef, sautéed peppers and onions, and a creamy provolone cheese sauce, it’s a comforting and satisfying dinner without the bun.
Ingredients
Units
Scale
- 1 lb shaved beef or thinly sliced ribeye
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1/2 tsp smoked paprika (optional)
- 4 slices provolone cheese
- 1/4 cup heavy cream
- 1 tbsp cream cheese
- Chopped parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, season with salt and pepper, and sauté until tender, about 6–8 minutes. Transfer to a plate and set aside.
- In the same skillet, add a touch more oil if needed, then sear the shaved beef until browned and cooked through, about 5 minutes. Add garlic and smoked paprika, and cook for 1 minute more. Return the vegetables to the skillet and toss to combine.
- In a small saucepan, combine heavy cream and cream cheese over low heat, stirring until melted and smooth. Add provolone cheese and stir until fully melted into a creamy sauce.
- Divide the beef and veggie mixture between serving bowls. Drizzle generously with the provolone cheese sauce.
- Garnish with chopped parsley if desired and serve immediately.
Notes
- Use pre-shaved steak or have your butcher slice ribeye thin for convenience.
- Swap provolone for mozzarella or white American cheese if preferred.
- Serve over cauliflower rice for a keto-friendly option.
- Make it spicier with sliced jalapeños or a pinch of chili flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg