Philly Cheesesteak Bowls – Easy Low-Carb High-Protein Dinner

I discovered the magic of Philly Cheesesteak Bowls during one of those weeks when my meal prep game was seriously lacking. My 16-year-old son took one bite and declared they were better than any sandwich version he’d ever had – coming from a kid who lives for carbs, that’s basically a five-star review.

The breakthrough happened last month when I was scrambling to get dinner on the table after a long day of client consultations. I had ribeye steak in the fridge, peppers that needed using up, and a family that was getting hangry. Instead of reaching for bread, I served everything over cauliflower rice and watched my family absolutely devour these bowls. Each serving packs 35 grams of protein, cooks up in just 20 minutes, and tastes like pure comfort food without the carb crash. The best part? They reheat beautifully for meal prep, which has saved me countless busy weeknight dinners. You’re going to love this one!

Ingredients for Philly Cheesesteak Bowls

I always use ribeye when it’s on sale because the marbling creates incredibly tender, juicy results when sliced thin. My backup choice is sirloin, which keeps costs down while still delivering excellent flavor and texture.

• 1 lb ribeye or sirloin steak, thinly sliced against the grain
• 1 small onion, thinly sliced – I recommend yellow onions for the best caramelization
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced – In my experience, using both colors makes it more appealing to kids
• 2 cloves garlic, minced
• 1 tablespoon olive oil – I usually use extra virgin for better flavor
• 1 teaspoon Worcestershire sauce – Pro tip: don’t skip this, it’s the secret to authentic Philly flavor
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 1 cup shredded provolone or mozzarella cheese – My go-to is provolone for authenticity
• Chopped parsley for garnish
• Cooked cauliflower rice, mashed potatoes, or white/brown rice for serving

Step-by-Step Instructions

I recommend having all your ingredients prepped before you start cooking since this recipe moves quickly once you begin.

Step 1: Slice the steak as thinly as possible against the grain using a sharp knife. Look for the direction of the muscle fibers and cut perpendicular to them – this breaks down the tough fibers and ensures maximum tenderness.

Step 2: Heat a large cast iron skillet over medium-high heat and add olive oil. The pan should be hot enough that a drop of water sizzles and evaporates within 2-3 seconds.

Step 3: Add the sliced steak in a single layer, season with salt, pepper, and Worcestershire sauce. Cook for 3-4 minutes, stirring occasionally, until nicely browned with some caramelized edges. The steak should reach an internal temperature of 130-135°F for medium-rare.

Step 4: Remove steak and set aside. In the same pan, add onions and bell peppers. Cook for 4-5 minutes until softened and lightly caramelized – they should be tender but still have a slight bite, not mushy.

Step 5: Add minced garlic and cook for 30 seconds until fragrant. Watch carefully to avoid burning the garlic at this stage.

Step 6: Divide your base (cauliflower rice, mashed potatoes, or regular rice) into serving bowls. Top with the cooked steak and sautéed vegetables.

Step 7: Sprinkle cheese over the warm mixture and let it melt naturally from the residual heat. For extra bubbly cheese, pop under the broiler for 1-2 minutes, watching carefully to prevent burning. Garnish with fresh parsley before serving.

What to Serve with Philly Cheesesteak Bowls

These protein-packed bowls pair beautifully with sides that complement their rich, savory flavors and add nutritional balance.

Crisp Green Salad: A simple mixed greens salad with vinaigrette cuts through the richness and adds fresh crunch that balances the warm, melted cheese perfectly.

High Protein Breakfast Bowls: For meal prep variety, alternate with these breakfast bowls throughout the week for different protein-packed options.

Roasted Brussels Sprouts: The slight bitterness and crispy edges of roasted Brussels sprouts provide excellent textural contrast while adding fiber and nutrients.

Easy 2-Ingredient Cottage Cheese Flatbread: For those not following low-carb, this high-protein bread is perfect for soaking up those delicious pan juices.

Steakhouse Potato Salad: This loaded side dish complements the steak flavors while adding even more protein to the meal.

Storage & Serving Tips

Store leftover steak and vegetable mixture in airtight containers in the refrigerator for up to 3 days. I recommend storing the cheese separately and adding it fresh when reheating to prevent it from becoming rubbery or separating.

For reheating, I prefer using the stovetop with a splash of beef broth or water to keep everything moist and prevent sticking. Microwave works too – just heat in 30-second intervals, stirring between each interval to ensure even warming.

Pro tip: These bowls are fantastic for meal prep. Make a big batch on Sunday, portion into containers with your preferred base, and you’ll have protein-packed lunches ready all week. The flavors actually improve overnight as everything melds together beautifully.

Conclusion

Philly Cheesesteak Bowls

Tender steak, sautéed peppers, and melty cheese served in a low-carb bowl format with 35g protein per serving

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ribeye or sirloin steak thinly sliced against the grain
• 1 small onion thinly sliced
• 1 green bell pepper thinly sliced
• 1 red bell pepper thinly sliced
• 2 cloves garlic minced
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp salt or to taste
• 1 tsp black pepper or to taste
• 1 cup shredded provolone or mozzarella cheese
• chopped parsley for garnish
• cooked cauliflower rice, mashed potatoes, or rice for serving

Equipment

• Large cast iron skillet
• Sharp knife
• Cutting board

Method

 

1. Slice the steak as thinly as possible against the grain using a sharp knife. Look for the direction of the muscle fibers and cut perpendicular to them. Slice onions and bell peppers into thin strips. Mince garlic.
2. Heat a large cast iron skillet over medium-high heat and add olive oil. The pan should be hot enough that a drop of water sizzles and evaporates within 2-3 seconds.
3. Add sliced steak in a single layer, season with salt, pepper, and Worcestershire sauce. Cook for 3-4 minutes, stirring occasionally, until nicely browned with caramelized edges. Internal temperature should reach 130-135°F for medium-rare. Remove steak and set aside.
4. In the same pan, add onions and bell peppers. Cook for 4-5 minutes until softened and lightly caramelized – they should be tender but still have a slight bite. Add minced garlic and cook for 30 seconds until fragrant.
5. Divide cooked cauliflower rice, mashed potatoes, or regular rice into serving bowls. Top with the cooked steak and sautéed vegetables.
6. Sprinkle shredded cheese over the warm mixture and let it melt naturally from residual heat. For extra bubbly cheese, place under broiler for 1-2 minutes, watching carefully to prevent burning. Garnish with fresh parsley before serving.

Notes

For best results, slice steak against the grain for maximum tenderness. Don’t overcook the steak as it cooks quickly when sliced thin. Store in refrigerator for up to 3 days and reheat with splash of broth to prevent drying.