Philly Cheesesteak Bowls – Easy Low Carb Dinner Idea
A grain-free, low carb version of the classic philly cheesesteak. Tender beef, caramelized peppers, onions, and mushrooms melt into provolone cheese over fluffy cauliflower rice for a satisfying 30-minute weeknight meal.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33
- Yield: 4 servings 1x
- Category: Quick Dinner Recipes
- Method: Pan-frying and Sautéing
- Cuisine: American
- Diet: Low Carb/Keto
Ingredients
1 lb beef sirloin, thinly sliced
2 red bell peppers, sliced
1 yellow onion, sliced
8 oz mushrooms, quartered
2 cups cauliflower rice
1 cup shredded provolone cheese
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Heat 1 tbsp olive oil in a skillet, cook beef in batches until browned (3-4 min)
Remove beef, sauté peppers, onions, and mushrooms in remaining oil (5-7 min)
Add garlic powder, oregano, salt, and pepper
Return beef to skillet, stir until heated
Combine cauliflower rice in oven for 10 mins
Divide rice into bowls, top with beef-veggie mixture and cheese
Let sit 1 min before serving
Notes
Use pre-shredded provolone for convenience
Freeze cooked beef-veggie mixture up to 3 months
Substitute mozzarella or cheddar if preferred
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg