Philly Cheesesteak Bowls Recipe

Imagine all the cheesy, savory goodness of a classic Philly cheesesteak sandwich — but without the bread! These Philly Cheesesteak Bowls are the perfect low-carb alternative, loaded with tender strips of steak, caramelized onions, sautéed peppers, and melted provolone or mozzarella cheese.

This recipe takes everything you love about the iconic Philly cheesesteak and transforms it into a healthy, filling, and flavor-packed dinner you can enjoy any night of the week. The best part? It comes together in just 30 minutes and uses one skillet, making cleanup a breeze.

Whether you’re following a low-carb or keto diet or just want a lighter twist on a classic, these bowls deliver big, bold flavor without the heavy bread roll. Serve them as is for a protein-packed meal, or pair with cauliflower rice, mashed potatoes, or roasted veggies for extra satisfaction.

If you’re craving that gooey, cheesy, steak-and-peppers magic but want something quick, easy, and family-friendly, these Philly Cheesesteak Bowls are your answer!

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What Makes These Philly Cheesesteak Bowls Special?

• Low-Carb & Keto-Friendly: All the cheesesteak flavors, none of the bread.

• One-Skillet Recipe: Minimal dishes, maximum flavor.

• 30-Minute Dinner: Perfect for busy weeknights or meal prepping.

• Cheesy & Satisfying: Gooey melted provolone or mozzarella takes it to the next level.

• Versatile & Customizable: Add mushrooms, swap cheeses, or turn it spicy.

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Ingredient Notes

Here’s everything you need for these Philly Cheesesteak Bowls:

• Steak: Ribeye is the classic choice for authentic Philly flavor, but sirloin or flank steak works well too. Slice it thinly against the grain for tenderness.

• Bell Peppers: Green is traditional, but you can mix red, yellow, or orange for sweetness and color.

• Onions: Yellow onions caramelize beautifully, adding natural sweetness to balance the savory steak.

• Provolone Cheese: Classic for Philly cheesesteaks, but mozzarella or white American cheese also works.

• Garlic: Fresh minced garlic enhances depth of flavor.

• Olive Oil or Butter: For sautéing steak and veggies.

• Beef Broth: Keeps the steak moist and adds richness to the sauce.

• Worcestershire Sauce: Deepens the umami flavor — a little goes a long way!

• Seasonings: Salt, black pepper, and optional red pepper flakes for a mild kick.

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How to Make Philly Cheesesteak Bowls

Step 1: Prep the Steak

1. Freeze steak for 15 minutes to make slicing easier.

2. Thinly slice 1.5 lbs ribeye or sirloin steak against the grain. Season with salt, pepper, and a splash of Worcestershire sauce.

Step 2: Sauté the Veggies

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

4. Add 1 large sliced onion and 2 sliced bell peppers. Sauté for 6-8 minutes until soft and lightly caramelized. Remove and set aside.

Step 3: Cook the Steak

5. In the same skillet, add 1 tablespoon butter and the sliced steak.

6. Sear for 2-3 minutes per side until browned but still tender.

Step 4: Make It Cheesy

7. Lower heat and return peppers and onions to the skillet.

8. Stir in ¼ cup beef broth and let it simmer for 1-2 minutes.

9. Lay 8 slices provolone cheese over the top, cover, and cook for 1-2 minutes until melted.

Step 5: Assemble the Bowls

10. Divide steak, peppers, onions, and cheese among 4 bowls.

11. Garnish with fresh parsley or red pepper flakes if desired.

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Storage Options

• Room Temperature: Don’t leave out longer than 2 hours.

• Refrigeration: Store in an airtight container for up to 3-4 days.

• Freezing: Freeze cooked steak and veggies separately for up to 2 months. Add cheese when reheating for best results.

• Reheating: Warm gently in a skillet over medium-low heat to preserve tenderness.

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Variations and Substitutions

• Mushroom Lovers: Add sautéed mushrooms for an earthy, umami kick.

• Spicy Twist: Use pepper jack cheese and extra red pepper flakes.

• Cheese Options: Try mozzarella, provolone, white American, or even Cheez Whiz for a classic Philly vibe.

• Add Rice or Cauliflower Rice: Turn this into a heartier bowl while keeping it gluten-free.

• Chicken Philly Bowls: Swap steak for thinly sliced chicken breast.

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Frequently Asked Questions

1. What’s the best steak for Philly cheesesteak bowls?
Ribeye is traditional because it’s tender and flavorful, but sirloin or flank steak are great budget-friendly options.

2. Can I make these bowls ahead?
Yes! Cook the steak and veggies ahead, then store separately and melt cheese right before serving.

3. Can I make this recipe keto-friendly?
It already is! Just avoid pairing it with bread or high-carb sides.

4. How do I slice steak thinly without shredding it?
Freeze it for 15 minutes before slicing — this makes cutting easier and cleaner.

5. Can I use shredded cheese instead of slices?
Absolutely! Shredded provolone or mozzarella works just as well.

6. How do I make the steak extra tender?
Slice against the grain and don’t overcook — medium doneness keeps it juicy.

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Conclusion

These Philly Cheesesteak Bowls are a perfect low-carb, high-flavor dinner that comes together in just 30 minutes. With juicy steak, caramelized peppers and onions, and gooey melted cheese, you’ll never miss the bread.

Serve them as is for a keto-friendly meal or pair with rice, mashed potatoes, or crusty bread for a heartier option. Either way, this recipe is guaranteed to be a hit at your dinner table!

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