Philly Cheesesteak Bowl | High Protein Low Carb (Print Version)
Philly cheesesteak bowl with tender beef, peppers, onions, and melted provolone high protein, low carb, and ready in 30 minutes.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Diabetic-Friendly
# Ingredients:
→ Sizzling Steak & Veggies
01 -
3/4 lb ribeye steak, thinly sliced
02 -
1 medium green bell pepper, thinly sliced
03 -
1 medium yellow onion, thinly sliced
04 -
6 oz cremini mushrooms, sliced
05 -
2 tbsp olive oil
06 -
Salt and pepper to taste
→ Savory Seasoning Rub
07 -
1 tsp garlic powder
08 -
1 tsp smoked paprika
09 -
1/2 tsp onion powder
10 -
1/2 tsp Worcestershire sauce
→ Creamy Provolone Sauce
11 -
3 oz provolone cheese, shredded
12 -
1/4 cup beef broth, low sodium
13 -
2 oz cream cheese, softened
14 -
1 tsp Dijon mustard
→ Fresh Bowl Base
15 -
3 cups cauliflower rice, lightly sautéed
16 -
1 tbsp unsalted butter
17 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
In a small bowl, combine 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/2 tsp Worcestershire sauce. Toss your thinly sliced 3/4 lb ribeye steak in this savory seasoning rub until every piece is evenly coated. Set aside to marinate briefly.
02 -
Melt 1 tbsp unsalted butter in a skillet over medium heat. Add 3 cups cauliflower rice and sauté for 4-5 minutes, stirring occasionally, until tender and lightly golden. Season with salt and pepper to taste, then set aside and keep warm as your Fresh Bowl Base.
03 -
Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add 1 medium thinly sliced green bell pepper and 1 medium thinly sliced yellow onion. Sauté for 5-6 minutes until softened and slightly caramelized. Add 6 oz sliced cremini mushrooms and cook 3 more minutes. Remove and set aside.
04 -
In the same skillet, add the remaining 1 tbsp olive oil over high heat. Add the seasoned ribeye slices in a single layer and sear for 2-3 minutes per side until beautifully browned. For the best Philly Cheesesteak Bowl | High Protein & Low Carb, avoid overcrowding the pan to get a proper sear.
05 -
Return the sautéed peppers, onions, and mushrooms to the skillet with the steak. Toss everything together over medium heat for 1-2 minutes so the flavors meld. Season with salt and pepper to taste. This sizzling steak and veggie combination is the heart of your Philly Cheesesteak Bowl | High Protein & Low Carb.
06 -
In a small saucepan over medium-low heat, combine 1/4 cup low-sodium beef broth and 2 oz softened cream cheese. Whisk until smooth, then stir in 3 oz shredded provolone cheese and 1 tsp Dijon mustard. Cook for 2-3 minutes, stirring constantly, until the creamy provolone sauce is silky and fully melted.
07 -
Divide the warm cauliflower rice evenly between two bowls. Top each with a generous portion of the sizzling steak and veggie mixture, then drizzle liberally with the creamy provolone sauce. This Philly Cheesesteak Bowl | High Protein & Low Carb is a satisfying, macro-friendly meal that comes together beautifully in every bite.
08 -
Finish each bowl with 1 tbsp fresh chopped parsley for a bright, herby pop of color and flavor. Serve immediately while the steak is hot and the sauce is warm and creamy. For the best Philly Cheesesteak Bowl | High Protein & Low Carb experience, enjoy right away — this dish is best fresh off the skillet.
# Notes:
01 -
🥩 Steak Slicing Tip: For ultra-thin ribeye slices that cook quickly and stay tender, place the steak in the freezer for 20-25 minutes before slicing. A sharp knife and partially frozen meat make all the difference in texture.
02 -
🧀 Cheese Substitution: No provolone on hand? Mild white American cheese or mozzarella melts just as smoothly into the sauce. Avoid pre-shredded cheese if possible — block cheese melts far more evenly and creates a creamier consistency.
03 -
🥦 Veggie Swap: If cauliflower rice isn't your favorite, try a base of shredded cabbage sautéed in butter, or even zucchini noodles for another low-carb option that pairs wonderfully with the steak and provolone sauce.
04 -
🍱 Storage Advice: Store leftover steak and veggie mixture separately from the cauliflower rice and provolone sauce in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop with a splash of beef broth to restore its creamy texture before serving.
# Tools You'll Need:
01 -
Large cast iron skillet or heavy skillet
02 -
medium saucepan
03 -
cutting board
04 -
sharp knife
05 -
wooden spoon or spatula
06 -
measuring cups and spoons
07 -
cheese grater
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 42 g
Total Carbohydrate: 14 g
Protein: 48 g