Low Carb Philly Cheesesteak Bowls – All the Flavor Without the Roll

Skip the bread, keep the comfort. These Low Carb Philly Cheesesteak Bowls bring everything you love about the classic sandwich—tender steak, melty cheese, and sweet sautéed peppers and onions—without the carb-heavy roll. It’s a fast, weeknight-friendly meal that feels satisfying and a little indulgent.

You can customize the veggies, switch up the cheese, and adjust the heat to fit your taste. Best of all, it’s easy to meal prep and reheat, so lunch is always ready when you are.

Low Carb Philly Cheesesteak Bowls - All the Flavor Without the Roll

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 1.25–1.5 pounds steak (sirloin, ribeye, or flank), very thinly sliced against the grain
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 green, 1 red), thinly sliced
• 1 cup mushrooms, sliced (optional but classic)
• 2 tablespoons olive oil or avocado oil, divided
• 1 tablespoon butter (optional, for richness)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce (check label for carbs)
• 6–8 slices provolone cheese or 1 cup shredded provolone/mozzarella blend
• Fresh parsley, chopped (optional, for garnish)
• Optional base: 3–4 cups cauliflower rice (frozen or fresh), sautéed

Instructions

 

• Prep the steak: Freeze the steak for 20–30 minutes to firm it up, then slice thinly against the grain. Pat dry with paper towels. Toss with a pinch of salt, pepper, and half the oregano.
• Slice the veggies: Cut onions and peppers into thin strips. Slice mushrooms if using. Mince the garlic.
• Preheat the pan: Heat a large skillet or cast-iron pan over medium-high until hot. Add 1 tablespoon oil.
• Sauté the veggies: Add onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly browned. Add mushrooms and cook 2–3 minutes more. Stir in garlic for 30 seconds. Transfer veggies to a bowl.
• Sear the steak: Add remaining oil and the butter to the hot pan. Increase heat if needed. Spread steak in a single layer. Don’t crowd the pan—cook in batches if necessary. Sear 1–2 minutes per side until browned but still tender.
• Season and deglaze: Return all steak to the pan. Add Worcestershire, smoked paprika, remaining oregano, and black pepper. Scrape up brown bits. Taste and adjust salt.
• Combine: Add the sautéed veggies back to the pan. Toss with the steak until everything is hot and well mixed.
• Add the cheese: Lay provolone slices over the mixture. Cover the pan for 1–2 minutes to melt. Alternatively, stir in shredded cheese for an even coating.
• Optional base: If using cauliflower rice, quickly sauté it in a separate pan with a bit of oil and salt until tender (5–6 minutes). Spoon into bowls.
• Serve: Spoon the cheesy steak-and-veg mixture into bowls. Garnish with chopped parsley. Add extra cracked pepper if you like.

Why This Recipe Works

• Minimal ingredients, big flavor: Thinly sliced steak, onions, peppers, and a good cheese carry the dish without complicated steps.
• Quick cook time: Using high heat and thin slices means dinner can be on the table in about 30 minutes.
• Lower carb, high satisfaction: Veggies replace the roll, but you still get the cheesy, savory bite you’re craving.
• Flexible: Works with sirloin, ribeye, or flank steak, and you can add mushrooms, cauliflower rice, or different cheeses.
• Great for meal prep: The components reheat well, and the flavors deepen over a day or two.

Ingredients

• 1.25–1.5 pounds steak (sirloin, ribeye, or flank), very thinly sliced against the grain
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 green, 1 red), thinly sliced
• 1 cup mushrooms, sliced (optional but classic)
• 2 tablespoons olive oil or avocado oil, divided
• 1 tablespoon butter (optional, for richness)
• 2 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce (check label for carbs)
• 6–8 slices provolone cheese or 1 cup shredded provolone/mozzarella blend
• Fresh parsley, chopped (optional, for garnish)
• Optional base: 3–4 cups cauliflower rice (frozen or fresh), sautéed

Step-by-Step Instructions

1. Prep the steak: Freeze the steak for 20–30 minutes to firm it up, then slice thinly against the grain. Pat dry with paper towels.

   Toss with a pinch of salt, pepper, and half the oregano.

2. Slice the veggies: Cut onions and peppers into thin strips. Slice mushrooms if using. Mince the garlic.
3. Preheat the pan: Heat a large skillet or cast-iron pan over medium-high until hot.

   Add 1 tablespoon oil.

4. Sauté the veggies: Add onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly browned. Add mushrooms and cook 2–3 minutes more.

   Stir in garlic for 30 seconds. Transfer veggies to a bowl.

5. Sear the steak: Add remaining oil and the butter to the hot pan. Increase heat if needed.

   Spread steak in a single layer. Don’t crowd the pan—cook in batches if necessary. Sear 1–2 minutes per side until browned but still tender.

6. Season and deglaze: Return all steak to the pan.

   Add Worcestershire, smoked paprika, remaining oregano, and black pepper. Scrape up brown bits. Taste and adjust salt.

7. Combine: Add the sautéed veggies back to the pan.

   Toss with the steak until everything is hot and well mixed.

8. Add the cheese: Lay provolone slices over the mixture. Cover the pan for 1–2 minutes to melt. Alternatively, stir in shredded cheese for an even coating.
9. Optional base: If using cauliflower rice, quickly sauté it in a separate pan with a bit of oil and salt until tender (5–6 minutes).

   Spoon into bowls.

10. Serve: Spoon the cheesy steak-and-veg mixture into bowls. Garnish with chopped parsley. Add extra cracked pepper if you like.

Storage Instructions

• Refrigerator: Store the cooked steak and veggies in an airtight container for 3–4 days.

  Keep cauliflower rice separate to avoid sogginess.

• Freezer: The steak and veg mixture can be frozen for up to 2 months. Thaw overnight in the fridge before reheating. Cheese may release some moisture but will still taste great.
• Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth.

  Add fresh cheese on top to restore that melty finish.

Benefits of This Recipe

• Low carb, high protein: A satisfying bowl that helps support steady energy without a blood sugar spike.
• One-pan friendly: Minimal cleanup if you skip the cauliflower rice or cook it in the same pan.
• Customizable: Choose your steak, cheese, and veggies. Make it mild or add heat with chili flakes.
• Meal prep winner: Packs well and reheats easily, making it perfect for busy weeks.
• Comfort food cravings: You get the essence of a Philly cheesesteak without the roll.

What Not to Do

• Don’t overcrowd the pan: Crowding traps steam and prevents browning. Cook steak in batches for good sear and tenderness.
• Don’t skip drying the steak: Wet surfaces won’t brown properly.

  Patting the meat dry makes a noticeable difference.

• Don’t overcook the steak: Thin slices only need a short sear. Overcooking makes them tough.
• Don’t drown it in sauce: A little Worcestershire is enough. Too much liquid will make the bowl watery.
• Don’t use low-heat: High heat builds flavor.

  Medium-high gives you that charred edge you want.

Recipe Variations

• Cheese options: Try provolone, mozzarella, white American, or a mix. For extra richness, drizzle a little cheese sauce over the top.
• Spicy version: Add sliced jalapeños, red pepper flakes, or a splash of hot sauce.
• Mushroom lover’s: Double the mushrooms and add a pat of butter at the end for a steakhouse vibe.
• Garlic-herb: Finish with fresh thyme or parsley and a squeeze of lemon for brightness.
• Keto boost: Add a spoonful of cream cheese or mascarpone to the pan before melting the provolone for extra fat and creaminess.
• Turkey or chicken: Swap steak for thinly sliced chicken breast or turkey. Cook through fully, then proceed with the same seasonings.
• On-the-go bowls: Portion over pre-cooked cauliflower rice in meal prep containers and top with cheese when reheating.

FAQ

What’s the best cut of steak for this recipe?

Sirloin is affordable and tender when sliced thin.

Ribeye gives you the most flavor and richness. Flank steak works too—just be sure to slice very thinly against the grain.

Can I make this dairy-free?

Yes. Skip the cheese and butter, and finish with a drizzle of olive oil or a dollop of dairy-free cheese alternative.

Nutritional yeast can add a cheesy note without dairy.

How do I keep it truly low carb?

Stick to peppers, onions, and mushrooms. Use a low-carb Worcestershire or omit it. Avoid sweetened sauces, and check labels on cheese and seasonings.

Can I use frozen peppers and onions?

You can.

Sauté them over higher heat and cook off the extra moisture to avoid a watery pan. Fresh will caramelize better, but frozen is convenient and still tasty.

How do I slice the steak thinly?

Partially freeze the steak for 20–30 minutes to firm it up, then use a sharp knife to slice against the grain into very thin strips. A long, thin slicing knife helps.

What cheese is most “authentic” for a cheesesteak?

Provolone is a popular classic.

Some shops use white American or Cheez Whiz. For a low carb bowl, provolone or mozzarella works best for melty, mild flavor.

Can I make this ahead for meal prep?

Absolutely. Cook as directed, cool, and portion into containers.

Store the cheese separately and melt it when reheating for the best texture.

How can I add more vegetables without adding many carbs?

Zucchini strips, extra mushrooms, or shredded cabbage work well. Keep an eye on moisture and cook off excess liquid to preserve good texture.

In Conclusion

These Low Carb Philly Cheesesteak Bowls deliver bold flavor, tender steak, and gooey cheese with a lighter, weeknight-friendly twist. The method is simple, the ingredients are flexible, and the results are reliably satisfying.

Keep a bag of sliced peppers and a block of provolone on hand, and you’ve got a fast path to a crave-worthy meal anytime. Whether you’re cutting carbs or just want a hearty bowl without the bread, this recipe has you covered.