Okay, real talk: ever get that craving? That *insistent* craving for a Philly Cheesesteak? Me too! But sometimes, you just don’t want all that bread, ya know? That’s where these Philly Cheesesteak Bowls come in. They’re like a deconstructed version of the classic, so you get all that amazing flavor without the extra carbs!
I grew up near Philly, so cheesesteaks are basically in my blood. But I’m also trying to eat a little healthier these days (most of the time, anyway!). So, I figured, why not ditch the roll and just load up a bowl with all the good stuff? Trust me, you won’t even miss the bread. This Philly Cheesesteak Bowls recipe is seriously the answer to your cheesesteak prayers!
Why You’ll Love These Philly Cheesesteak Bowls
Seriously, what’s not to love? Here’s the lowdown:
Quick and Easy
From fridge to table in like, 30 minutes! Perfect for busy weeknights, if you ask me.
All the Philly Cheesesteak Flavor, Without the Bread
Yep, you get that classic, savory taste. I promise you won’t miss the roll one bit!
Low-Carb and Keto-Friendly Philly Cheesesteak Bowls
Watching your carbs? No problem! This recipe’s totally keto-approved. You’re welcome!
Ingredients for Your Philly Cheesesteak Bowls
Alright, let’s gather our goodies! Here’s what you’ll need for these awesome Philly Cheesesteak Bowls:
- 1 pound sirloin steak, thinly sliced (trust me, thin is key!)
- 1 tablespoon olive oil (for sautéing, duh!)
- 1 onion, sliced (I like yellow, but white works too!)
- 2 bell peppers (green or red), sliced (or one of each – get colorful!)
- 8 ounces sliced mushrooms (cremini’s my go-to)
- 4 ounces provolone cheese, sliced (the melty magic!)
- Salt and pepper to taste (can’t forget these!)
- Optional toppings: chopped parsley, hot sauce (because why not?)
How to Make Philly Cheesesteak Bowls: Step-by-Step Instructions
Okay, pay attention, because this is where the magic happens! Follow these steps, and you’ll have amazing Philly Cheesesteak Bowls in no time. I promise, it’s easier than ordering takeout!
Preparing the Steak
First, heat up that olive oil in a big skillet over medium-high heat. Once it’s shimmering (careful, it splatters!), toss in your sliced steak. Season with salt and pepper. Cook it for about 3-5 minutes, until it’s browned and cooked through. Don’t overcook it, or it’ll get tough! Then, take the steak out of the skillet and set it aside for now. We’ll need it later!
Sautéing the Vegetables
Now, in that same skillet (don’t clean it – all that steak-y flavor is GOLD!), add your sliced onion, bell peppers, and mushrooms. Sauté them for about 5-7 minutes, until they’re softened and starting to brown a little. I love when the onions get a little caramelized – yum! Keep stirring so they don’t burn, okay?
Combining and Melting the Cheese for Your Philly Cheesesteak Bowls
Alright, almost there! Return the steak to the skillet with the veggies. Now, top everything with those provolone cheese slices. Turn the heat down to low, cover the skillet, and let it cook until the cheese is all melty and gooey – about 1-2 minutes. Keep an eye on it, because you don’t want the bottom to burn!
Serving Your Philly Cheesesteak Bowls
Time to eat! Divide the cheesesteak mixture into bowls. Now, this is where you get to be creative! Add your favorite toppings. I love chopped parsley and a little bit of hot sauce for a kick. But hey, it’s your bowl – do your thing! Enjoy those delicious Philly Cheesesteak Bowls!
Tips for the Best Philly Cheesesteak Bowls
Want to take your Philly Cheesesteak Bowls to the next level? Of course, you do! Here are a few little tricks I’ve learned:
Thinly Slicing the Steak
Seriously, this is KEY! The thinner, the better. Pop the steak in the freezer for like, 30 minutes before slicing – makes it way easier!
Choosing the Right Cheese for Your Philly Cheesesteak Bowls
Provolone is classic, but mozzarella or even white American work great too! Just make sure it’s something that melts nice and gooey.
Don’t Overcook the Vegetables
Nobody likes mushy veggies! You want them tender-crisp, so don’t cook them to death. Keep an eye on ’em!
Variations on Your Philly Cheesesteak Bowls
Okay, so you’ve mastered the basic Philly Cheesesteak Bowls? Awesome! Now let’s get a little wild and change things up! Here are some ideas to get you started:
Spicy Philly Cheesesteak Bowls
Want some heat? Me too! Add a dash (or more!) of your favorite hot sauce. Or, toss in some red pepper flakes while you’re cooking the veggies.
Adding Different Vegetables to Your Philly Cheesesteak Bowls
Get creative! Try adding some roasted red peppers, spinach, or even some pickled banana peppers for a little zing!
Using Different Meats in Your Philly Cheesesteak Bowls
Not a steak fan? No worries! Chicken or even ground beef work great in these bowls too. Just adjust the cooking time accordingly!
Serving Suggestions for Philly Cheesesteak Bowls
So, you’ve got your amazing Philly Cheesesteak Bowls all ready to go. But what should you serve with ’em? Well, I’m a big fan of keeping it simple! Some crispy fries, a side salad, or even just some pickles are the perfect complement. Trust me, you can’t go wrong!
Storing and Reheating Your Philly Cheesesteak Bowls
Got leftovers? Lucky you! Just pop ’em in an airtight container and stash ’em in the fridge. They’ll keep for about 3-4 days. When you’re ready to reheat, a quick zap in the microwave works, or you can toss ’em back in a skillet until heated through. Easy peasy!
Frequently Asked Questions About Philly Cheesesteak Bowls
Got questions? I got answers! Here are a few of the most common things people ask about these awesome Philly Cheesesteak Bowls:
Can I make Philly Cheesesteak Bowls ahead of time?
You bet! Cook the steak and veggies, then store separately. When you’re ready to eat, just reheat and add the cheese. Super convenient!
What kind of steak is best for Philly Cheesesteak Bowls?
Sirloin is my go-to, but ribeye works great too! Just make sure it’s thinly sliced. That’s what really makes it a *Philly* cheesesteak bowl, ya know?
Can I use different cheese for Philly Cheesesteak Bowls?
Totally! Provolone’s classic, but feel free to experiment. Mozzarella, white American, even a little cheddar would be yummy in your Philly Cheesesteak Bowls!
Nutritional Information for Philly Cheesesteak Bowls
Okay, so just a heads up: the nutrition info can totally vary depending on what brands you use and how big your servings are. So, yeah, take it with a grain of salt!
Enjoy Your Delicious Philly Cheesesteak Bowls!
Alright, go make these amazing Philly Cheesesteak Bowls! And hey, if you loved ’em, leave a comment or rate the recipe! I wanna know what you think!
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Unbelievable Philly Cheesesteak Bowls in Just 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Deconstructed Philly Cheesesteak Bowls offer all the classic flavors in a low-carb, bowl format. Enjoy tender steak, melted cheese, and sautéed vegetables without the bread.
Ingredients
- 1 pound sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 bell peppers (green or red), sliced
- 8 ounces sliced mushrooms
- 4 ounces provolone cheese, sliced
- Salt and pepper to taste
- Optional toppings: chopped parsley, hot sauce
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak and cook until browned, about 3-5 minutes. Season with salt and pepper.
- Remove steak from skillet and set aside.
- In the same skillet, add sliced onion, bell peppers, and mushrooms. Sauté until softened, about 5-7 minutes.
- Return steak to the skillet with the vegetables.
- Top with provolone cheese slices and cover the skillet until the cheese is melted, about 1-2 minutes.
- Divide mixture into bowls and add your favorite toppings.
Notes
- For easier slicing, partially freeze the steak for 30 minutes before slicing.
- Adjust the amount of vegetables to your preference.
- Use your favorite type of cheese, such as mozzarella or white American.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
