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Tasty low-carb Philly cheesesteak bowls featuring tender beef, sautéed peppers and onions, and melted provolone on a bed of fluffy cauliflower rice. Ready in 30 minutes, with 32g of protein per serving.

Ingredients

Scale
  • 1 lb beef sirloin (thinly sliced, optionally freeze for 30 minutes before slicing for easier prep)
  • 1 tablespoon olive oil
  • 1 large green bell pepper (sliced)
  • 1 large onion (sliced)
  • 8 oz mushrooms (sliced, baby bella preferred)
  • 2 cloves garlic (minced)
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper (to taste)
  • 8 slices provolone cheese (6–8 oz, cut into strips, deli-sliced works best)
  • 4 cups riced cauliflower (squeeze out excess moisture if using frozen)
  • 2 tablespoons butter
  • Fresh parsley (for garnish)

Instructions

  1. Optionally freeze beef for 30 minutes to firm it for thin slicing.
  2. Thinly slice beef across the grain and pat dry with paper towels.
  3. Slice the green bell pepper, onion, and mushrooms; mince garlic; cut provolone into strips; measure cauliflower rice.
  4. If using frozen cauliflower rice, thaw and squeeze out excess moisture.
  5. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  6. Add beef in a single layer (cook in batches if needed) and cook undisturbed 3–4 minutes until golden-brown and caramelized; transfer to a plate.
  7. Add bell peppers, onions, and mushrooms to the skillet and sauté 5–7 minutes until soft and starting to brown at the edges; add minced garlic in the last minute and cook until fragrant.
  8. Melt butter in a second skillet over medium heat, add riced cauliflower, and sauté 5–7 minutes until tender and lightly golden; season with salt and pepper and keep the pan uncovered.
  9. Return the beef to the veggie skillet, pour in Worcestershire sauce, season with salt and pepper, and stir about 1 minute to combine.
  10. Lay provolone strips evenly over the beef and veggies, cover the skillet, and heat 1–2 minutes until the cheese melts.
  11. Scoop cauliflower rice into bowls, top with the cheesy beef and vegetable mixture, garnish with fresh parsley, and serve immediately.

Notes

For meal prep, store beef and vegetable mix separately from cauliflower rice in airtight containers to keep everything fresh and prevent sogginess., The beef mixture freezes well for up to 3 months; reheat gently and add fresh cheese for a just-made melt., Freezing the beef for 30 minutes before slicing helps make thin strips easily., Customize by adding hot sauce, pickled banana peppers, or extra cheese to suit your taste., Use Swiss or fontina cheese as a swap for provolone, or substitute ground beef or plant-based options., Wrap filling in lettuce leaves for a low-carb twist., When reheating leftovers, warm slowly on stove or microwave, and top with fresh provolone cheese.

Nutrition

Find it online: https://mamapantry.com/philly-cheesesteak-bowls-easy-low-carb-dinner-idea/