Craving a Philly cheesesteak but trying to keep it low carb? Look no further! This Keto Philly Cheesesteak Bowl recipe delivers all the classic flavors in a satisfying and healthy bowl. It's quick, easy, and features tender steak smothered in a creamy, delectable cheese sauce. Similar to enchilada in a bowl and egg roll in a bowl recipes, it takes classic meals and serves them in a bowl with a low carb sauce.
Why You'll Love This Recipe
- Quick and Easy: Perfect for busy weeknights.
- Low Carb: Ideal for keto and low-carb diets.
- Crowd-Pleasing: Even carb eaters will enjoy this dish (serve them with a bun on the side!).
- Great for Meal Prep: Make a batch and enjoy it throughout the week.
- Customizable: Adapt the ingredients to your liking.
Key Ingredients
- Steak: Ribeye or sirloin are classic choices for cheesesteak. Ribeye is fattier and more flavorful, while sirloin is leaner. Flank steak or ground beef also work well.
- Keto Cheese: Provolone, cheddar, or even Cheez Wiz are great options. For the ultimate creamy experience, use the cheese sauce recipe below.
- Keto Vegetables: Bell peppers and onions are essential. Mushrooms are also a delicious addition.
- Oil: Choose a mild-tasting oil with a high smoke point, such as avocado, vegetable, safflower, sunflower, or peanut oil. Avoid EVOO, coconut, or sesame oil.
- Seasonings: Salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and dried basil are all great options. Montreal steak seasoning is also a tasty addition.
- Worcestershire Sauce: Adds a depth of flavor to the steak and vegetables. Make sure to use a gluten-free brand if needed.
Ingredients
- 1.5-2 lbs flank steak, sirloin steak, or ground beef
- ½ yellow onion, diced
- 2 bell peppers, chopped (any color)
- 3 cloves garlic, minced
- 1. 5 Tbsp Worcestershire sauce
- 4-6 slices provolone cheese
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried marjoram
- ½ tsp dried oregano
- ½ tsp Montreal steak Seasoning (optional)
The Cheese Sauce Secret
Most cheesesteak recipes simply use sliced cheese. However, this recipe features a luscious cheese sauce that elevates the dish to a whole new level.
Cheese Sauce Ingredients:
- 1/2 cup heavy cream
- 1/2 cup cream cheese
- 6 ounces provolone cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon hot sauce (optional)
Step-by-Step Instructions
Preparing the Steak
- Pat ribeye steak (1 pound) completely dry, and season generously with steak seasoning. Allow steak to rest with the seasoning on for 30 minutes, or in the fridge overnight.
- Place steak in the freezer for 10-20 minutes (this makes it easier to slice).
- Use a sharp steak knife to slice it into thin strips against the grain.
- In a large bowl, combine the sliced steak, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Let the steak marinate for 10-15 minutes while you prepare the vegetables or let marinate overnight.
Sautéing the Vegetables
- Heat the oil in a large skillet over medium high heat. Add the peppers and onions. Let them sweat and cook down until tender, about 5 minutes. Then add the garlic, sauté for another minute.
- Heat 1/2 Tbsp. olive oil in a large non-stick skillet over medium heat. Add the bell peppers, onions, mushrooms, ½ tsp. salt and garlic powder. Cook, stirring occasionally for 5 minutes. Up the heat to medium-high and continue cooking for another 5-10 minutes until the vegetables have softened and browned. Remove the vegetables from the skillet and set aside.
Cooking the Steak
- Add the chopped steak to the skillet with the veggies. Mix in all the seasonings to the peppers and steak, next pour in the Worcestershire sauce. Brown the steak for just a few minutes or until its cooked to your liking.
- In the same skillet, add the remaining 1/2 Tbsp. olive oil. TIP: you can also use a second skillet and cook at the same time as the meat to save on time. Add the marinated steak in a single layer and cook for 2-3 minutes per side, or until browned and cooked through. Avoid overcrowding; cook in batches if needed.
- Once veggies are cooked to your liking, remove them from the pan and set them aside on a plate.Add remaining oil (1 tablespoon) to the skillet. Stir in steak, and cook until lightly browned (about 45-60 seconds on each side).
Melting the Cheese
- Once the steak is close to being cooked, add the sliced provolone to the top of the mixture in the skillet. Don’t overcook that steak!
- Turn the heat off and arrange the cheese slices over the beef. Place under the broiler to brown the cheese, 2 to 4 minutes.
Making the Cheese Sauce
- Meanwhile, combine heavy cream (1/2 cup) and cream cheese (1/2 cup) in a small saucepan over medium heat. Whisk as the cream cheese starts to melt.
- In a small saucepan over low heat, whisk together almond milk, shredded cheddar cheese, cream cheese, garlic powder, and salt. Stir constantly until the mixture is smooth and creamy.
- Once the cream cheese has melted and the sauce starts to gently simmer, remove from the heat and stir in provolone (6 Ounces), salt (1/2 teaspoon), pepper (1/4 teaspoon), garlic powder (1 teaspoon), and hot sauce (1/2 teaspoon).
- Remove from heat and let cool slightly.
Assembling the Bowls
- Divide the cooked steak and vegetable mixture evenly among 5 meal prep containers.
- Divide the veggies and steak into 4 bowls. Ladle cheese sauce over the top.
- Serve over rice, or enjoy as is in a bowl.
Serving Suggestions
- Low Carb: Enjoy as is or over cauliflower rice.
- More Filling: Serve over rice or your favorite grain of choice.
- Salad: Make it into a salad by serving over mixed greens.
- Toppings: Add extra veggies, such as mushrooms, for added flavor and nutrients.
Tips and Variations
- Don't overcook the steak: Aim for lightly browned and tender.
- Customize your veggies: If you don't like peppers, mushrooms, or onions, simply leave them out.
- Swap the steak: Use chicken or ground beef instead. For a Philly cheesechicken, swap the steak for chicken!
- Make it a casserole: Turn this into a casserole by layering the ingredients in a baking dish and baking until heated through.
- Add more veggies: Feel free to add other vegetables you enjoy.
Storage Instructions
- Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days.
- Meal Prep: Divide the steak and vegetables into meal prep containers for easy lunches or dinners.
- Freezing: For a quick and easy make-ahead meal, transfer the steak and vegetables into a freezer safe tin. Bake from frozen into the oven at 350 degrees F. until heated throughout, about 10 minutes. Add the cheese, then broil to melt and brown the cheese.
Side Dish Ideas
- Simple Greens Salad
- Kale Crunch Salad
- Crispy Pan Fried Feta
- Baked jalapeño Poppers
Is This Recipe Gluten-Free?
Yes, this recipe is gluten-free as long as the Worcestershire sauce you use is gluten-free.
Nutritional Information (per serving)
- Protein: 34 grams
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #philly #cheesesteak #bowl #recipe