Description
Enjoy the classic flavors of a Philly cheesesteak in a healthy bowl format with ribeye steak, bell peppers, and provolone cheese served over cauliflower rice.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- Salt and pepper, to taste
- 4 slices provolone cheese
- Cauliflower rice or your choice of grain, for serving
- Optional toppings: sliced jalapeños, chopped parsley
Instructions
- Heat the olive oil in a skillet over medium-high heat until shimmering.
- Add the sliced steak, season with salt and pepper, and cook until browned, about 3-4 minutes.
- Toss in the sliced peppers and onions, cooking until softened, about 4-5 minutes.
- Reduce the heat to low and layer the provolone cheese on top to melt, about 2-3 minutes.
- Serve the mixture over cauliflower rice or your grain of choice.
- Add optional toppings like sliced jalapeños or chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg