Description
A healthy bowl-style version of the classic Philly cheesesteak, featuring savory steak, colorful veggies, and gooey cheese served over cauliflower rice.
Ingredients
Scale
- 1 lb steak (ribeye or sirloin), thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 8 ounces mushrooms, sliced
- 2 cups cauliflower rice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup shredded cheese (provolone or Cheez Whiz)
- Optional: hot sauce, for serving
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add sliced onions and bell peppers; cook for about 5 minutes until soft.
- Add sliced mushrooms and cook for another 3-4 minutes until tender.
- Push veggies to one side, add thinly sliced steak, season with salt and pepper, and cook for 5-7 minutes until browned.
- Mix steak and veggies together in the skillet.
- Prepare cauliflower rice according to package instructions.
- Assemble bowl with cauliflower rice, topped with steak and veggie mixture.
- Top with shredded cheese, and optionally broil for a minute to melt.
- Drizzle with hot sauce if desired before serving.
Notes
Excellent for meal prep! Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg