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Philly Cheesesteak Bowls

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A healthier twist on the classic Philly cheesesteak served in a bowl with tender steak, colorful peppers, and creamy provolone over cauliflower rice.

Ingredients

Scale
  • 1 lb steak (sirloin or ribeye), thinly sliced
  • 1 tablespoon olive oil
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 cups cauliflower rice
  • 1 cup provolone cheese, shredded
  • Salt and pepper to taste
  • Optional toppings: jalapeños, avocado, hot sauce

Instructions

  1. Heat the olive oil in a skillet over medium heat until it shimmers.
  2. Add sliced steak to the skillet, searing it until browned, about 5 minutes. Season with salt and pepper.
  3. Remove the steak from the skillet, then add sliced bell pepper and onion, sautéing until softened, about 5-7 minutes.
  4. Stir the browned steak back into the skillet, mixing it with the sautéed vegetables.
  5. In a separate pot, cook the cauliflower rice according to package instructions.
  6. Serve the steak and vegetable mixture over the cauliflower rice, sprinkling shredded provolone cheese on top.
  7. Top with jalapeños, avocado, or a drizzle of hot sauce as desired.

Notes

Slice steak thinly against the grain and preheat the skillet for best results. Feel free to experiment with different cheeses or add spices to enhance flavors.

Nutrition

Find it online: https://pennykitchenz.com/philly-cheesesteak-bowls-2/

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