American 20 min

Philly Cheesesteak Bowl

Name: Philly Cheesesteak Bowl
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lbs ribeye or sirloin steak, thinly sliced; 2 green bell peppers, sliced; 1 large onion, sliced; 8 oz cremini mushrooms, sliced; 4 slices provolone cheese; 2 tablespoons Worcestershire sauce; 2 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and black pepper to taste; Shredded iceberg lettuce for the base

ketolow-carbhigh-proteinone-pan

Ingredientsfor 2

460

Cal

44g

Protein

10g

Carbs

28g

Fat

11.5 lbs ribeye or sirloin steak, thinly sliced
22 green bell peppers, sliced
31 large onion, sliced
48 oz cremini mushrooms, sliced
54 slices provolone cheese
62 tablespoons Worcestershire sauce
72 tablespoons butter
81 tablespoon olive oil
91 teaspoon garlic powder
10Salt and black pepper to taste
11Shredded iceberg lettuce for the base

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Instructions

1
Freeze steak for 20–30 minutes to firm it up, then slice as thinly as possible against the grain. Season with garlic powder, salt, and pepper. Thin slices are key to the authentic Philly experience.
2
Heat butter and oil in a large cast-iron skillet over high heat until sizzling. Add peppers, onion, and mushrooms. Cook 6–8 minutes, tossing occasionally, until the vegetables are softened and caramelized with some charred edges. Remove and set aside.
3
Add the thinly sliced steak to the same hot skillet in a thin layer. Cook without stirring for 1–2 minutes until the bottom develops a brown crust, then quickly chop and toss with a spatula. Add Worcestershire sauce and cook 1–2 more minutes until cooked through but still slightly pink.
4
Return vegetables to the pan and mix with the steak. Lay provolone slices over the top, turn off the heat, and cover with a lid for 1–2 minutes until the cheese is melted. Serve over shredded lettuce to keep it low-carb, spooning the cheesy mixture on top.