Description
This Philly Cheesesteak Bowl offers a delicious, low-carb twist on the classic sandwich by serving thinly sliced ribeye steak sautéed with bell peppers and onions over a bed of rice or quinoa, topped with melted provolone cheese. It’s a hearty, flavorful bowl that’s easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Steak and Seasoning
- 1 pound ribeye steak, thinly sliced
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
Cheese
- 1 cup provolone cheese, shredded
Base
- 2 cups cooked rice or quinoa
Optional
- Hot sauce, for serving
Instructions
- Prepare the steak: Slice the ribeye steak as thinly as possible. Season the slices with salt and black pepper to taste to enhance the natural flavors of the meat.
- Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3-4 minutes until browned. Remove the steak from the skillet and set it aside to keep warm.
- Sauté the vegetables: In the same skillet, add the sliced green and red bell peppers along with the sliced onion. Cook, stirring occasionally, until the vegetables are softened and tender, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Combine steak and vegetables: Return the cooked steak to the skillet and drizzle with Worcestershire sauce. Stir to combine and cook another 2-3 minutes to blend the flavors together.
- Melt the cheese: Lower the heat to low. Sprinkle the shredded provolone cheese evenly over the steak and veggie mixture. Cover the skillet and allow the cheese to melt for 2-3 minutes.
- Assemble the bowls: Divide the cooked rice or quinoa evenly among four bowls. Top each bowl with a generous serving of the Philly cheesesteak mixture.
- Serve: Serve the bowls hot. Optionally, add hot sauce on the side for an extra spicy kick.
Notes
- For thinner steak slices, partially freeze the ribeye before slicing.
- You can substitute provolone cheese with mozzarella or American cheese if preferred.
- Use quinoa for a higher protein, gluten-free base or opt for brown rice for additional fiber.
- Customize with additional toppings such as sautéed mushrooms or banana peppers.
- If you prefer less sodium, reduce or omit the Worcestershire sauce.
