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Philly Cheesesteak Bowl

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A delicious, low-carb version of the classic Philly cheesesteak served in a bowl with cauliflower rice.

Ingredients

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  • 1 lb flank steak or sirloin, thinly sliced across the grain
  • 1 tablespoon olive oil
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 cups cauliflower rice (fresh or frozen)
  • 1 cup shredded cheese (cheddar or provolone)
  • Salt and pepper to taste
  • Optional toppings: sliced jalapeños, chopped parsley, hot sauce

Instructions

  1. Warm a large skillet over medium high heat and add the olive oil.
  2. Add the sliced steak in a single layer and let it sear for 60 to 90 seconds.
  3. Remove the steak to a plate when evenly browned.
  4. In the same skillet, add the sliced bell pepper and onion, sautéing until tender, about 5 to 7 minutes.
  5. Return the steak to the pan and season with salt and pepper.
  6. Prepare the cauliflower rice as per package instructions or sauté it separately until tender.
  7. Divide the cauliflower rice among bowls and top with the steak and vegetable mixture.
  8. Sprinkle the shredded cheese over the top to melt.
  9. Finish with optional toppings and serve hot.

Notes

For a crispier crust, pat the slices dry and avoid crowding the pan. Can substitute skirt steak for flank; cauliflower rice can be replaced with cooked long grain rice or riced vegetable blend.

Nutrition

Find it online: https://www.simplefamilydishes.com/philly-cheesesteak-bowls/