Description
A low-carb twist on the classic Philly cheesesteak, featuring seared steak, sautéed vegetables, and creamy provolone over cauliflower rice.
Ingredients
Scale
- 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