Keto Philly Cheesesteak Bowls
Philly cheesesteak flavors in a keto-friendly bowl — thin-sliced ribeye, sautéed onions, mushrooms, and bell peppers, topped with melted provolone over cauliflower rice.
15mPrep
15mCook
4Servings
420Calories
46gProtein
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Ingredients
- ribeye steak, thin-sliced
- cauliflower rice
- white onion, thin-sliced
- green bell pepper, sliced
- baby bella mushrooms, sliced
- provolone cheese slices
- Worcestershire sauce
- garlic powder
- olive oil
- salt and pepper
Ingredients
- 1.5 lb ribeye steak, thin-sliced
- 4 cup cauliflower rice
- 1 whole white onion, thin-sliced
- 1 whole green bell pepper, sliced
- 2 cup baby bella mushrooms, sliced
- 6 whole provolone cheese slices
- 1 tbsp Worcestershire sauce
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 1 tsp salt and pepper
Instructions
- Sauté cauliflower rice with 1 tbsp oil, salt, and pepper for 5 minutes. Set aside.
- In same pan, cook onion and mushrooms in remaining oil over high heat, 4 min.
- Add bell pepper and cook 2 more minutes until slightly charred.
- Push veggies to side. Add ribeye strips and Worcestershire. Cook 2–3 min.
- Mix everything together. Top with provolone slices. Cover pan 1 min to melt.
- Spoon over cauliflower rice and serve.