Philly Cheesesteak Bowls
This recipe combines tender beef sirloin with vegetables and cheese, served over riced cauliflower for a low-carb meal.
Equipment
- Skillet
- Knife
Ingredients
For the Beef
- 1 lb beef sirloin thinly sliced optionally freeze for 30 minutes before slicing for easier prep
For the Vegetables
- 1 tablespoon olive oil
- 1 large green bell pepper sliced
- 1 large onion sliced
- 8 oz mushrooms sliced baby bella preferred
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- to taste Salt and pepper
For the Topping
- 8 slices provolone cheese 6-8 oz, cut into strips, deli-sliced works best
For the Base
- 4 cups riced cauliflower squeeze out excess moisture if using frozen
- 2 tablespoons butter
Garnish
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the beef sirloin and cook until browned.
- Add the green bell pepper, onion, mushrooms, and garlic to the skillet. Sauté until the vegetables are tender.
- Stir in Worcestershire sauce, salt, and pepper. Cook for another minute.
- In a separate pot, melt butter and add riced cauliflower. Sauté for 5-7 minutes.
- Serve the beef and vegetable mixture over the riced cauliflower and top with provolone cheese. Allow the cheese to melt.
- Garnish with fresh parsley before serving.
Notes
You can customize this recipe with different cheeses or add hot peppers for extra heat.