Philly Cheesesteak Bowls
This recipe for Philly Cheesesteak Bowls combines tender beef, sautéed vegetables, and gooey provolone cheese over riced cauliflower for a delicious meal.
Equipment
- Skillet
- Cutting board
Ingredients
For the Beef
- 1 lb beef sirloin thinly sliced Optionally freeze for 30 minutes before slicing for easier prep
For the Vegetables
- 1 tablespoon olive oil
- 1 large green bell pepper sliced
- 1 large onion sliced
- 8 oz mushrooms sliced Baby bella preferred
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
For the Cheese and Cauliflower
- 8 slices provolone cheese Cut into strips, deli-sliced works best
- 4 cups riced cauliflower Squeeze out excess moisture if using frozen
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Add beef and cook until browned.
- Add onion, bell pepper, mushrooms, and garlic to the skillet. Sauté until vegetables are tender.
- Stir in Worcestershire sauce, salt, and pepper. Cook for another 2 minutes.
- In another pan, melt butter and add riced cauliflower. Cook until heated through.
- Serve the beef mixture over the riced cauliflower and top with provolone cheese. Let cheese melt before serving.
- Garnish with fresh parsley.
Notes
For added flavor, try using different types of cheese or adding hot sauce.