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Philly Cheesesteak Bowls are easy, customizable and can be enjoyed as a low carb meal! The juicy steak is blasted with flavor from seasonings. This is a great weeknight meal and it’s hearty but healthy!
Why Make Philly Cheesesteak Bowls
These bowls are a great dinner or lunch. I know the family (and you) will love them! Get ready for some tasty protein.
- Easy to make.
- Customize Them!
- Low Carb Option. These are low carb just like my Pizza Bowls!
- Meal Prep Friendly.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Steak. I love to use flank steak for this recipe! You can also use sirloin.
- Oil. To sauté the peppers, onions and steak.
- Onions.
- Bell Peppers. I love green bell peppers for this, but any color works.
- Garlic.
- Seasonings. salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and dried basil.
- Worcestershire Sauce. Or sub soy sauce.
- Provolone. Or mozzarella works as well.
Recipe Variations
- Make it low carb and serve it as is or over cauliflower rice.
- Make it more filling! Serve it over rice or any grains of choice.
- You can also make it into a salad. Serve everything over crispy fresh romaine.
Steps To Make Philly Cheesesteak Bowls
- Step One. Heat the oil in a large skillet over medium high heat. Add the peppers and onions. Let them sweat and cook down until tender (photo 1). Then add the garlic.
- Step Two. Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl.
- Step Three. Add the chopped steak to the skillet with the veggies. Mix in all the seasonings to the peppers and steak, next pour in the Worcestershire sauce. Brown the steak for just a few minutes or until its cooked to your liking (photo 2).
- Step Four. Once the steak is close to being cooked, add the sliced provolone to the top of the mixture in the skillet. Take it off the heat and cover with a lid to allow the cheese to melt.
- Step Five. Serve over rice, or enjoy as is in a bowl.
Recipe Tips
- Don’t overcook that steak! Be sure to cook it to your liking.
- Serve it over your favorite grain of choice for an extra hearty meal.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe Pairings
This meal is great as is! But if you want to pair is with a side or an appetizer I got you covered (and don’t forget the wine!)
- Simple Greens Salad or Kale Crunch Salad would be a great side. You can also enjoy Crispy Homemade Fries with it!
- Appetizers to consider, Crispy Pan Fried Feta, Baked jalapeño Poppers.
Recipe FAQs
Are Philly Cheesesteak Bowls Gluten Free?
Yes, this recipe is gluten free because there is no bread.
Can I use Chicken?
Yes! This will be just as tasty with chicken or ground beef!
Other Quick Meals
Philly Cheesesteak Bowls
Philly Cheesesteak Bowls are easy, customizable and can be enjoyed as a low carb meal! The juicy steak is blasted with flavor from seasonings.
Equipment
- large skillet
Ingredients
- 1.5-2 lbs flank steak , sirloin steak or ground beef will also work
- ½ yellow onion, diced
- 2 bell peppers, chopped , any color of choice
- 3 cloves garlic, minced
- 1.5 Tbsp Worcestershire sauce
- 4-6 slices provolone cheese
Seasonings for Philly Cheesesteaks
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried marjoram
- ½ tsp dried oregano
- ½ tsp montreal steak Seasoning , optional!
Instructions
- Heat the oil in a large skillet over medium high heat. Add the peppers and onions. Let them sweat and cook down until tender, about 5 minutes. Then add the garlic, sauté for another minute.
- Mix salt, pepper, paprika, onion powder, oregano, marjoram, steak seasoning together in a small bowl.
- Add the chopped steak to the skillet with the veggies. Mix in all the seasonings to the peppers and steak, next pour in the Worcestershire sauce. Brown the steak for just a few minutes or until its cooked to your liking.
- Once the steak is close to being cooked, add the sliced provolone to the top of the mixture in the skillet. Take it off the heat and cover with a lid to allow the cheese to melt.
Notes
- Don’t overcook that steak! Be sure to cook it to your liking.
- Serve it over your favorite grain of choice for an extra hearty meal.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1 cup cheesesteak | Calories: 342kcal | Carbohydrates: 8g | Protein: 42g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 115mg | Sodium: 606mg | Potassium: 830mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2067IU | Vitamin C: 80mg | Calcium: 205mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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