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A bowl of thinly sliced ribeye steak with melted provolone cheese and sautéed peppers over cauliflower rice.
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Philly Cheesesteak Bowls

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 lb ribeye steak, thinly sliced
  • 2 tbsp olive oil
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 8 oz mushrooms , sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 slices provolone cheese
  • 4 cups cauliflower rice, steamed

Instructions

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Sauté the sliced onions, bell peppers, and mushrooms for 5-7 minutes until tender and caramelized.
  • Remove vegetables from the skillet and set aside.
  • Add the remaining olive oil to the skillet and increase heat to high.
  • Add the steak in a single layer and season with salt, pepper, and garlic powder.
  • Sear for 2-3 minutes until browned, then return vegetables to the pan.
  • Toss to combine and reduce heat to low.
  • Layer provolone cheese slices over the mixture and cover for 60 seconds until melted.
  • Divide cauliflower rice into four bowls.
  • Portion the cheesesteak mixture over the cauliflower rice and serve immediately.