Description
Enjoy all the flavors of a classic Philly cheesesteak in a bowl! This low-carb, high-protein dish features thinly sliced ribeye steak, sautéed onions, bell peppers, and mushrooms, topped with gooey melted provolone and optional mozzarella. It’s a quick and delicious stovetop meal that’s perfect for a satisfying dinner.
Ingredients
Scale
Steak and Vegetables:
- 1 tablespoon olive oil
- 1 pound thinly sliced ribeye steak or shaved beef
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Topping:
- 4 slices provolone cheese
- 1/2 cup shredded mozzarella cheese (optional)
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet. Sauté onions, bell peppers, and mushrooms until softened and caramelized. Set aside.
- Cook Steak: In the same skillet, cook sliced steak with garlic powder, salt, and pepper until browned.
- Combine: Return vegetables to the skillet, toss with steak. Top with provolone slices, cover, and melt the cheese.
- Serve: Scoop into bowls, garnish with parsley, and serve hot.
Notes
- This dish is low-carb and high in protein, great on its own or over cauliflower rice or mashed potatoes.
- For meal prep, store leftovers in airtight containers and reheat when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
