I love the combination of caramelized onions, peppers and mushrooms with tender strips of steak all under a blanket of gooey melted cheese that you get in a classic Philly cheesesteak sandwich. This low-carb recipe delivers all of that in a bowl, leaving out nothing but the hoagie roll. This satisfies all of my takeout cravings.
I sometimes like to serve this dish as a wrap in low-carb tortillas, but I love that I can also serve it right out of the oven for a satisfying one-dish meal. If you like a spicy kick to Philly cheesesteaks, add sliced hot peppers along with the bell peppers. You can also substitute pepper jack cheese for the provolone.
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Cooktop Cove
Low-carb Philly steak bowls
4
10 minute
25 minutes
35 minutes
2 tablespoons olive oil
1 pound strip steak, thinly sliced
2 tablespoons butter
1 red or green bell pepper, thinly sliced
1/2 white onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
4 ounces mushrooms, thinly sliced
4 ounces shredded provolone cheese
Heat the oil in a large skillet over medium-high heat. Add the meat and cook, stirring, until browned, about 6 minutes. Transfer the meat to a plate.
Add the butter to the skillet and melt it over medium-high heat.
Put the onions in the skillet and cook, stirring frequently, until softened and golden brown, about 10 minutes.
Add the peppers and mushrooms and cook, stirring occasionally, until softened, about 5 minutes more.
Return the beef to the pan and stir in the Worcestershire sauce and hot sauce.
Divide the meat and vegetables evenly among four oven-safe serving bowls. Sprinkle the provolone cheese over the meat, dividing equally.
Place the bowls under the broiler and heat until the cheese is bubbly and browned, about 3 minutes.
