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Philly Cheesesteak Bowl

A low-carb, keto-friendly bowl loaded with juicy steak, sautéed peppers, onions, and melted provolone for the perfect deconstructed cheesesteak experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Keto
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Steak & Veggies
  • 1.25 lbs thinly sliced steak ribeye or sirloin
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 bell peppers sliced
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 1 tbsp Worcestershire sauce optional
  • 6 slices provolone cheese

Equipment

  • Large skillet
  • Cutting board
  • Knife
  • Spatula

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Sauté peppers and onions until softened.
  2. Add garlic and cook for 30 seconds. Remove vegetables from skillet.
  3. Add butter and sliced steak to the skillet. Season with salt, pepper, and smoked paprika.
  4. Cook until browned, then add Worcestershire sauce.
  5. Return vegetables to the skillet and toss everything together.
  6. Lay provolone slices over top, cover, and let melt.
  7. Serve hot in bowls, optionally over cauliflower rice.

Notes

Customize with mushrooms, jalapeños, or cream cheese for a richer flavor. Great for keto meal prep.