This healthy take on Philly Cheesesteak Bowls keeps the bold flavors of the classic sandwich while cutting carbs and adding vegetables. I’ve made this version dozens of times for weeknight dinners and meal-prep lunches — it’s quick, satisfying, and forgiving. Expect a seared, seasoned steak with soft onions and peppers over cauliflower rice, finished with melty provolone for comfort.
Why Make This Recipe
- Big, savory Philly flavor without the bread — great if you’re watching carbs or want more veggies.
- Fast weeknight meal: about 20 minutes of active cooking and easy cleanup using one skillet.
- High in protein and adaptable for meal prep; makes 3–4 lunches for the week.
- Versatile for families and crowds — swap proteins or bases to suit diets.
- Personal note: I love this recipe because it hits the same satisfying umami notes as a sandwich but lets the vegetables shine. Also, if you want an easy dessert idea after this bowl, try pairing it with a simple no-bake treat I like: guilt-free almond joys.
Recipe Overview
- Prep time: 10 minutes (slice steak thin, chop veggies, pulse cauliflower)
- Cook time: 12–15 minutes
- Total time: 22–25 minutes
- Servings: 3–4 bowls
- Difficulty: Easy
- Method: High-heat skillet sear for the steak and vegetables, then combine with quick-sauteed cauliflower rice and cheese to finish.
My Experience Making This Recipe
I tested this across cast-iron and stainless steel pans; both work but cast iron gives the best crust on the steak. The key discovery was cooking meat in a very hot pan in small batches to avoid steaming and to keep the vegetables tender-crisp.
How to Make Delicious Philly Cheesesteak Bowls: A Healthy Take on a Classic
You’ll sear thinly sliced beef at high heat, sauté onions and peppers until caramelized edges appear, and stir everything into seasoned cauliflower rice. Finish with a splash of Worcestershire for depth and lay slices of provolone on top to melt. Expect vigorous sizzling early on and a fragrant pan — that’s where the flavor comes from.
Basic tested ingredient list (for 4 bowls)
- 1 lb thinly sliced flank steak or sirloin, partially frozen for easier slicing
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 2 bell peppers (1 red, 1 green), thinly sliced
- 8 oz cremini mushrooms, sliced (optional)
- 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp freshly ground black pepper, 3/4 tsp kosher salt
- 1 tbsp Worcestershire sauce
- 3 cups riced cauliflower (store-bought or homemade)
- 1 tbsp butter or ghee
- 4–6 slices provolone or 1 cup shredded mozzarella
- Optional: 2 tbsp low-fat sour cream or Greek yogurt to dollop
Step highlights
- Slice steak very thin (against the grain) or ask your butcher to slice it paper-thin. Partial freezing for 20–30 minutes makes this easier.
- Heat a 12-inch cast-iron skillet until smoking hot, then sear steak in 1–2 batches for 1–2 minutes per side to get a brown crust. Remove and let rest briefly.
- Sauté onions and peppers in the same skillet over medium-high heat until edges brown (~6–8 minutes), deglaze with a splash (1–2 tbsp) of broth or water if the pan looks dry.
- Quickly sauté cauliflower rice with butter, salt, and pepper for 3–4 minutes until warmed through but not mushy. Combine meat and veg, top with cheese, cover 1–2 minutes to melt.
Expert Tips for Success
- Use high heat and don’t overcrowd the pan when searing steak — overcrowding traps steam and prevents browning. I sear in two batches for best crust.
- Slice meat against the grain for tender bites; a very sharp knife or partially frozen meat helps you slice thin.
- Deglaze the pan with 1–2 tablespoons of beef broth or water after veggies to lift the browned bits (fond) into the dish — that’s concentrated flavor.
- For evenly cooked cauliflower rice, pulse in a food processor to a rice-like texture and dry-sauté in a hot pan; avoid overcooking to prevent sogginess.
- Equipment: a 12-inch cast-iron skillet or heavy stainless steel pan and a sharp chef’s knife make this easier and build better flavor.
How to Serve Delicious Philly Cheesesteak Bowls: A Healthy Take on a Classic
- Serve over cauliflower rice for a low-carb bowl, or over brown rice or farro for extra fiber.
- Top with pickled jalapeños, fresh parsley, or hot sauce for brightness and heat.
- For meal prep, portion into airtight containers and add fresh toppings (cheese or herbs) at the time of serving.
- Great for casual weeknights, game-day snacking in bowls, or a protein-forward lunch.
Storage and Reheating Guide
- Refrigerate: store in airtight containers for 3–4 days. Keep cheese separate if you prefer a fresher melt at serving.
- Freeze: place cooled portions in freezer bags or containers for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat stovetop: warm in a skillet over medium heat with a tablespoon of water or broth to revive moisture; cover to melt cheese for 1–2 minutes.
- Reheat oven: bake covered at 350°F (175°C) for 10–15 minutes until heated through. Microwave: 1–2 minutes on high, stirring halfway for even heat.
Recipe Variations
- Gluten-free: naturally gluten-free if you skip soy sauce; use Worcestershire that’s gluten-free or tamari.
- Dairy-free: omit provolone and stir in 2 tbsp nutritional yeast or top with sliced avocado for creaminess.
- Paleo/Keto: replace cauliflower rice with shredded cabbage sautéed briefly, and keep butter/ghee for flavor.
- Vegetarian: swap steak for 14 oz of thinly sliced portobello mushrooms or tempeh strips, increase seasoning and sear like the steak.
Nutritional Highlights
- High in protein (from steak) and vegetables (peppers, onion, cauliflower) for a balanced meal.
- Lower in carbs when served over cauliflower rice; good for low-carb or keto-style eating.
- Allergen note: contains dairy if using cheese; can be made dairy-free and gluten-free. Monitor portions — this recipe serves 3–4; adjust if you’re tracking calories or macros.
Troubleshooting Common Issues
- Meat is chewy: you likely overcooked or sliced with the grain. Slice against the grain and sear only briefly; rest meat before slicing.
- Soggy cauliflower rice: the rice was overcooked or contained too much moisture. Pulse less in the food processor and cook on high heat quickly.
- No crust on steak: pan not hot enough or overcrowded. Heat pan until shimmering (light smoke point for oil) and sear in small batches.
Frequently Asked Questions
Q: Can I use ground beef instead of thinly sliced steak?
A: Yes. Use 1 lb lean ground beef, brown it over medium-high heat until nicely caramelized and follow the same seasonings. Drain excess fat if desired and proceed with the veggies and cauliflower rice.
Q: How do I make thin slices if I don’t have a slicer?
A: Partially freeze the steak for 20–30 minutes so it firms up — a sharp chef’s knife can then cut very thin slices. Always slice against the grain for tenderness.
Q: Can I make this ahead for meal prep without losing texture?
A: Yes — store cauliflower rice and the meat/veggies in separate containers if possible. Reheat together briefly in a skillet; this prevents the cauliflower from becoming too soft during storage.
Q: What cheese melts best for an authentic Philly feel?
A: Provolone is closest to the classic melt; American cheese melts the creamiest. For a lighter option, use low-moisture mozzarella or a thin slice of cheddar.
Conclusion
For further inspiration and variations on cheesesteak bowls, check these resources: Meal Prep Philly Cheesesteak Bowls – Stephanie Kay Nutrition, Low Carb Philly Cheese steak Bowl – EasyHealth Living, Philly Cheesesteak Skillet – All the Healthy Things, PHILLY CHEESESTEAK BOWLS – Butter with a Side of Bread, and Paleo Philly Cheesesteak Bowls {Whole30, Keto}.
Print
Healthy Philly Cheesesteak Bowls
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A low-carb twist on the classic Philly cheesesteak, featuring seared steak, sautéed vegetables, and creamy provolone over cauliflower rice.
Ingredients
- 1 lb thinly sliced flank steak or sirloin
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 2 bell peppers (1 red, 1 green), thinly sliced
- 8 oz cremini mushrooms, sliced (optional)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 3/4 tsp kosher salt
- 1 tbsp Worcestershire sauce
- 3 cups riced cauliflower
- 1 tbsp butter or ghee
- 4–6 slices provolone or 1 cup shredded mozzarella
- Optional: 2 tbsp low-fat sour cream or Greek yogurt
Instructions
- Slice the steak thinly against the grain. For easier slicing, partially freeze for 20–30 minutes.
- Heat a 12-inch cast-iron skillet until smoking hot and sear steak in 1–2 batches for 1–2 minutes per side until browned. Remove and let rest.
- Sauté onions and peppers in the same skillet over medium-high heat for 6–8 minutes until browned, deglazing with a splash of broth if necessary.
- Quickly sauté cauliflower rice with butter, salt, and pepper for 3–4 minutes until warmed through.
- Combine the meat and sautéed vegetables with cauliflower rice, top with cheese, and cover for 1–2 minutes to melt the cheese.
Notes
For best results, avoid overcrowding the pan when searing the steak to ensure a good crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: High-heat searing and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg