Description
Enjoy all the flavors of a classic Philly cheesesteak in a low-carb, gluten-free bowl. Tender ribeye steak, sautéed peppers and onions, and melty provolone cheese come together for a satisfying meal.
Ingredients
Scale
For the Steak:
- 1 pound thinly sliced ribeye steak (or sirloin)
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Vegetables:
- 1 green bell pepper (sliced)
- 1 small onion (sliced)
- 1 cup mushrooms (sliced)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
For Serving:
- 4 slices provolone cheese or 1 cup shredded provolone
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Vegetables: Heat olive oil and butter in a large skillet. Add onions, peppers, and mushrooms. Cook until soft and caramelized. Add garlic and cook briefly.
- Cook the Steak: Push vegetables aside, add steak, salt, pepper, and Worcestershire sauce. Sear until cooked through.
- Combine and Melt Cheese: Mix steak and veggies, top with provolone. Cover and melt cheese. Serve hot, garnished with parsley.
Notes
- This low-carb meal is great for meal prep.
- For extra flavor, try adding hot sauce or Dijon mustard.
- Serve over cauliflower rice or sautéed spinach for a heartier dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 85 mg
