Philly Cheesesteak Bowls Easy (Print Version)
# Ingredients:
→ Steak and Vegetables
01 -
450 g ribeye or sirloin steak, thinly sliced
02 -
1 small onion, thinly sliced
03 -
1 green bell pepper, sliced
04 -
1 red bell pepper, sliced
05 -
2 cloves garlic, minced
06 -
1 tablespoon olive oil
07 -
1 teaspoon Worcestershire sauce
08 -
1 teaspoon salt, or to taste
09 -
1 teaspoon black pepper, or to taste
→ Toppings and Garnish
10 -
120 g shredded provolone or mozzarella cheese
11 -
Chopped fresh parsley, for garnish
→ Base
12 -
Cauliflower rice, mashed potatoes, or cooked white rice for serving
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak with Worcestershire sauce, salt, and black pepper. Sear for 3–4 minutes until deeply browned. Remove steak from skillet and set aside.
02 -
In the same pan, cook sliced onion, green bell pepper, red bell pepper, and minced garlic for 4–5 minutes, stirring occasionally until vegetables are soft and aromatic.
03 -
Evenly divide cauliflower rice, mashed potatoes, or white rice into serving bowls. Layer with cooked steak and sautéed vegetables.
04 -
Sprinkle shredded cheese over the hot steak and vegetables. Let the cheese melt naturally, or place bowls under a broiler for 1–2 minutes for a gratinated finish.
05 -
Add chopped fresh parsley on top and serve immediately.
# Notes:
01 -
Freeze steak for 15 minutes before slicing for best thin cuts.
02 -
Select cauliflower rice for a low-carb base or mashed potatoes for a comforting alternative.