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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.