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Low-Carb Philly Cheesesteak Skillet Bowls

Thin-sliced beef, caramelized peppers, onions, and mushrooms cooked in one skillet and finished with melted provolone -- all the classic cheesesteak flavors in a low-carb bowl, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb flank steak or sirloin thinly sliced against the grain; freeze 20-30 minutes before slicing for easiest cutting
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • 2 large bell peppers green preferred, sliced into strips
  • 1 large yellow onion thinly sliced
  • 1 cup white button mushrooms sliced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 4 slices provolone cheese up to 6 slices, or 1 cup shredded
  • cauliflower rice or fresh spinach optional, for serving

Equipment

  • Large skillet or cast-iron pan
  • sharp knife
  • Lid for skillet

Method
 

  1. Place steak in the freezer for 20 to 30 minutes before slicing. Once firm, slice thinly against the grain into strips.
  2. Heat olive oil in a large skillet over high heat until shimmering. Add steak strips in a single layer (work in batches if needed). Season with salt and pepper. Sear for 2 to 3 minutes until browned but not fully cooked. Remove steak to a plate and set aside.
  3. Reduce heat to medium-high. Add sliced onions, peppers, and mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender and lightly caramelized.
  4. Add minced garlic and cook for 1 minute until fragrant. Return the steak and any plate juices to the skillet. Add Worcestershire sauce and toss everything together for 2 minutes to finish cooking the beef.
  5. Reduce heat to low. Lay provolone slices evenly over the mixture. Cover the skillet with a lid for 1 to 2 minutes until cheese is completely melted and bubbling.
  6. Divide into bowls over cauliflower rice or fresh spinach if desired and serve immediately.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Flavors deepen overnight. Freeze beef and vegetable mixture (without cheese) for up to 3 months. Reheating: Warm in a skillet over medium heat with a splash of broth, covered briefly. Add fresh cheese when reheating. Substitutions: Use ribeye for a richer, more traditional flavor. Swap beef for ground turkey or thinly sliced chicken breast for a leaner version. Serve inside a baked potato or hoagie roll for a non-low-carb option.