Philly Cheesesteak Bowl

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first for fast cooking: thinly slice the bell pepper and onion if not already sliced, mince the garlic, tear the provolone into small pieces, and separate the shaved beef so it cooks quickly and browns instead of steaming.

   120 g green bell pepper, thinly sliced100 g yellow onion, thinly sliced2 cloves (8 g) garlic, minced80 g provolone, torn or chopped300 g shaved beef
2. 2

   Heat a large skillet over medium-high heat. Add the olive oil for the cauliflower rice base, then add the cauliflower rice, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the cauliflower is hot, tender-crisp, and any excess moisture has evaporated. Transfer to 2 serving bowls and keep warm.

   10 ml olive oil300 g cauliflower rice1 g fine salt0.5 g black pepper
3. 3

   Return the skillet to medium-high heat and add the olive oil for the cheesesteak mixture. Add the bell pepper and onion with half the salt and cook for 4-5 minutes, stirring often, until softened and lightly browned at the edges. Add the garlic and cook for 30 seconds, just until fragrant; do not let it burn.

   20 ml olive oil120 g green bell pepper, thinly sliced100 g yellow onion, thinly sliced4 g fine salt2 cloves (8 g) garlic, minced
4. 4

   Increase the heat to high. Add the shaved beef, remaining salt, and black pepper. Spread the beef out briefly so it sears, then stir-fry for 2-4 minutes until browned and just cooked through. If the pan looks crowded, cook 1 minute longer so moisture cooks off; the mixture should be glossy, not watery.

   300 g shaved beef4 g fine salt1 g black pepper
5. 5

   Turn the heat to low. Scatter the provolone over the hot beef and vegetables, cover the skillet for 30-60 seconds, and let the cheese melt until soft and stretchy.

   80 g provolone, torn or chopped
6. 6

   Spoon the cheesy cheesesteak mixture over the cauliflower rice. Serve immediately while hot.

Origin & History

The cheesesteak comes from Philadelphia, where thinly sliced beef cooked on a griddle with onions became an iconic sandwich filling in the 20th century. This bowl version keeps the core flavors of a cheesesteak while replacing the roll with cauliflower rice for a keto-friendly, lower-carb meal.