Easy Philly Cheesesteak Bowls
A quick and satisfying low-carb Philly cheesesteak bowl with tender beef, sautéed vegetables, melted provolone, and cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 slices provolone cheese, cut into strips
- 4 cups riced cauliflower
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add the sliced beef in a single layer and cook for 3-4 minutes until browned and cooked through. Remove and set aside.
2. In the same skillet, add bell pepper, onion, and mushrooms. Sauté for 5-7 minutes until tender and slightly caramelized. Add garlic in the last minute and cook until fragrant.
3. In a separate skillet, melt butter over medium heat. Add riced cauliflower and cook for 5-7 minutes until tender. Season with salt and pepper and allow moisture to evaporate.
4. Return the beef to the vegetable skillet. Add Worcestershire sauce and season with salt and pepper. Stir to combine and heat through.
5. Lay provolone cheese over the beef mixture, cover with a lid, and cook for 1-2 minutes until melted.
6. Divide cauliflower rice into bowls and top with the beef and vegetable mixture.
7. Garnish with fresh parsley and serve immediately.
Notes
Freeze the beef for 30 minutes before slicing for thinner, easier cuts.
Store beef mixture and cauliflower rice separately for meal prep up to 4 days.
The beef mixture can be frozen for up to 3 months.
Add fresh cheese when reheating for best texture.
Customize with hot sauce, banana peppers, or extra cheese if desired.
Find it online: https://cookingwithramsay.com/easy-philly-cheesesteak-bowls/