Can I use a different cut of beef?

Absolutely! Ribeye gives the most flavor, but sirloin or even flank steak work just fine. Just slice it thin and cook quickly.

What if I don’t have Worcestershire sauce?

A splash of soy sauce plus a pinch of sugar will do in a pinch. Or just skip it—the steak will still taste amazing.

How do I store leftovers?

Store everything in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave, and add a little extra cheese on top to revive it.

Can I freeze these bowls?

Yes, but skip the cheese topping until you’re ready to reheat. Freeze the steak and veggie mix in a container, and thaw before reheating and assembling fresh.

Philly Cheesesteak Bowls - Chicken magic recipes

Description

Quick, cheesy, and packed with bold flavor, these Philly Cheesesteak Bowls are the ultimate weeknight win! Made with tender steak, sautéed peppers, mushrooms, and gooey provolone, it’s a low-carb comfort meal that comes together in 30 minutes.

Ingredients

Scale

For the Steak and Veggies

1 lb ribeye or sirloin steak, thinly sliced
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
1 tablespoon olive oil
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce

For the Topping

1 cup shredded provolone or mozzarella cheese
Chopped parsley, for garnish

For Serving Options

Cooked cauliflower rice (for a low-carb base)
OR mashed potatoes, white rice, or brown rice (for a heartier meal)

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Instructions

Prepare the Ingredients
- Thinly slice the steak against the grain for tenderness.
- Slice onions and bell peppers; mince the garlic.
Heat the Skillet
- Place a large skillet over medium-high heat and add olive oil.
Cook the Steak
- Add sliced steak in a single layer.
- Season with salt, pepper, and Worcestershire sauce.
- Cook for 3–4 minutes, stirring occasionally, until browned.
- Remove steak from skillet and set aside.
Sauté the Veggies
- In the same skillet, add onions and bell peppers.
- Cook for 4–5 minutes, until soft and lightly caramelized.
- Stir in garlic and cook for another 30 seconds.
Assemble the Bowls
- Add your choice of base (cauliflower rice, mashed potatoes, or rice) into serving bowls.
- Top with steak and sautéed veggies.
Melt the Cheese
- Sprinkle shredded cheese on top.
- Let it melt naturally or broil for 1–2 minutes until bubbly.
Garnish and Serve
- Finish with chopped parsley and serve warm.

Notes

For easier slicing, freeze the steak for 15 minutes before cutting.
Swap in mushrooms or hot peppers for added variety.
Leftovers store great in the fridge for up to 3 days!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 415 kcal
Sugar: 3 g
Sodium: 610 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 85 mg