Low Carb Philly Cheesesteak Bowl
A delicious and healthier alternative to traditional Philly cheesesteak, this low-carb bowl is packed with lean ground beef, vibrant veggies, and melted cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound lean ground beef (grass-fed if available) Ground beef is the main protein source.
- 1/2 cup lower sodium beef broth Adds flavor and moisture.
- 1-2 tablespoons Worcestershire sauce Enhances the umami flavor.
- 2 medium onions Sliced for sautéing.
- 3 medium green bell peppers Feel free to substitute with red or yellow.
- 5-6 pieces mushrooms (halved) Adds earthiness to the dish.
- 1 teaspoon olive oil For cooking the vegetables.
- 4 slices provolone cheese Melted on top of the beef.
- to taste Salt and pepper For seasoning the mixture.
Instructions
Preparation
- In a nonstick skillet over medium heat, brown the ground beef. Make sure to break it apart as it cooks.
- Once browned, drain any excess fat from the skillet. Pour in the beef broth and Worcestershire sauce, cooking until the liquid is absorbed. Add salt and pepper to taste.
- Turn off the heat and layer the provolone slices over the beef. Cover the pan for a few minutes to let the cheese melt perfectly.
- While the cheese is melting, cut the peppers and onions into large pieces and toss them with halved mushrooms in a bowl with olive oil, salt, and pepper. Grill them over medium heat, turning as needed, until they are crisp-tender. Alternatively, roast them in a 400°F oven for 10-15 minutes.
- Divide the grilled veggie mixture among four bowls, topping each with an equal portion of the cheesy beef. Serve hot.
Notes
For serving, consider adding a sprinkle of fresh parsley or sliced jalapeños for a spicy kick. Each bowl can be customized with additional toppings like hot sauce or a drizzle of ranch dressing. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to a month.