Description
Philly cheesesteak bowls combine the delicious flavors of a classic cheesesteak without the bread, served over a base of cauliflower rice or brown rice.
Ingredients
Scale
- 1 lb steak, thinly sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cups cauliflower rice or brown rice
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: hot sauce for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the sliced onion and bell pepper. Sauté until softened, about 5-7 minutes.
- Increase the heat to high and add the sliced steak. Season with salt and pepper. Cook until the steak is browned and cooked through, about 3-4 minutes.
- If using cauliflower rice, cook it separately according to package instructions. For brown rice, cook in water or broth until tender.
- In serving bowls, layer the cauliflower rice or brown rice, then top with the steak and vegetable mixture.
- Sprinkle shredded provolone cheese over the top.
- Optional: Drizzle with hot sauce before serving.
Notes
Use a sharp knife to slice the steak thinly for easier cooking. Let the steak sit at room temperature for about 15 minutes before cooking for even better results.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg