Philly Cheesesteak Bowls

Prep Time: 15 Minutes

Equipment

• 1 Hard-Anodized Cast Iron Skillet or Heavy-Bottomed Stainless Steel Pan (12-inch recommended)
• 1 Sharp Chef’s Knife
• 1 Cutting Board
• Tongs or High-Heat Silicone Spatula
• Measuring Spoons & Cups

Ingredients

For the Steak Marinade & Beef:

• 1.5 lbs (24 oz) Ribeye Steak or Top Sirloin (partially frozen for easy, paper-thin slicing)
• 2 tbsp Olive Oil or Avocado Oil (divided)
• 2 tbsp Reduced-Sodium Soy Sauce or Coconut Aminos
• 1 tbsp Worcestershire Sauce
• 3 cloves Garlic , finely minced
• 1 tsp Smoked Paprika
• 1 tsp Onion Powder
• 1/2 tsp Freshly Cracked Black Pepper
• 1/2 tsp Sea Salt

For the Veggie Sauté:

• 1 Large Yellow Onion , sliced into 1/4-inch strips
• 1 Large Green Bell Pepper , sliced into 1/4-inch strips
• 1 Large Red Bell Pepper , sliced into 1/4-inch strips
• 8 oz Cremini / Baby Bella Mushrooms , wiped clean and sliced
• 1 tbsp Unsalted Butter

Cheese & Base Layers:

• 6 Slices Provolone Cheese (or 1 cup shredded low-moisture Mozzarella / White American Cheese)
• 4 Cups Base Options: Cauliflower rice (for low-carb/keto), cooked Jasmine/white rice, quinoa, or roasted potato cubes.

Instructions

Step 1: Prep & Slice the Steak Thinly

1. Place your ribeye steak in the freezer for 20 to 30 minutes prior to prepping. Firming up the meat makes it remarkably easy to slice paper-thin against the grain into bite-sized strips.
2. In a medium mixing bowl, whisk together 1 tablespoon oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, onion powder, salt, and black pepper.
3. Add the thinly sliced beef to the marinade, tossing thoroughly to coat every edge. Set aside at room temperature for 10–15 minutes while you prep the vegetables.

Step 2: Sauté the Vegetable Trio

1. Set a large 12-inch cast-iron skillet over Medium-High Heat . Add 1 tablespoon of olive oil and 1 tablespoon of butter.
2. Once the butter is melted and shimmering, add the sliced yellow onions, red bell pepper, green bell pepper, and cremini mushrooms.
3. Sauté for 8 to 10 minutes , stirring frequently with tongs. The goal is to develop caramelized brown edges while keeping a light crunch in the bell peppers.
4. Transfer the sautéed vegetables to a plate and cover loosely with foil to keep warm.

Step 3: High-Heat Sear on the Steak

1. Turn your stove burner to High Heat / Screaming Hot . Ensure the pan is lightly glistening; add a small drizzle of high-smoke-point oil if dry.
2. Working in two batches (to avoid crowding the pan and steaming the beef), lay the marinated steak slices flat across the hot skillet.
3. Sear without moving for 60–90 seconds until a rich, dark golden crust forms. Flip and sear the opposite side for another 60 seconds .
4. Combine all cooked beef and the reserved sautéed vegetables back into the skillet. Stir vigorously for 1 minute to mingle the rich juices.

Step 4: Melt the Cheese

1. Reduce heat to Low .
2. Arrange the slices of provolone cheese flat over the top of the hot steak and vegetable mixture.
3. Cover the skillet with a lid or foil for 1.5 to 2 minutes until the cheese is completely melted, soft, and bubbling.

Step 5: Assemble the Bowls

1. Divide your base of choice (e.g., cauliflower rice for keto, or warm white rice for high-protein meal prep) evenly across 4 bowls.
2. Use a large spoon or spatula to lift generous portions of the cheese-draped beef and vegetable mixture, placing it right over the base.
3. Garnish with chopped fresh parsley or a dash of hot sauce if desired. Serve hot immediately!

Nutrition

Calories: 485 kcal — · Protein: 45 g 90% · Fat: 28 g 36% · Carbohydrates: cauliflower rice base): (adsbygoogle = window.adsbygoogle || []).push({}); Nutritive Element Value Per · Saturated Fat: 12 g 60% · Fiber: 3.5 g 12% Net · Sugar: 5 g — · Sodium: 780 mg 34%