Go Back

High Protein Philly Cheesesteak Bowls - A Comfort Food Classic Made Lighter

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 pounds lean steak (sirloin, flank, or top round), very thinly sliced
  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion, thinly sliced
  • 2 bell peppers (green is classic; red or yellow add sweetness), thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional but great)
  • 1 teaspoon Worcestershire sauce (or coconut aminos)
  • 1/2 teaspoon dried Italian seasoning or dried oregano
  • 4 ounces provolone or mozzarella, thinly sliced or shredded
  • 2 ounces light cream cheese or Greek yogurt (for extra creaminess; optional)
  • Cooked base: cauliflower rice, white or brown rice, or quinoa (about 4 cups cooked)
  • Fresh parsley for garnish (optional)
  • Pickled jalapeños or pepperoncini (optional for heat)

Method
 

  1. Prep the steak: For clean, thin slices, place the steak in the freezer for 20–30 minutes first. Slice against the grain into very thin strips. Pat dry and toss with 1/2 teaspoon salt, black pepper, smoked paprika, and Italian seasoning.
  2. Warm the base: If using cauliflower rice, sauté in a little oil with a pinch of salt until tender. For rice or quinoa, reheat with a splash of water. Keep covered and warm.
  3. Sauté the veg: Heat 1 tablespoon oil in a large skillet over medium-high. Add onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly browned. Stir in garlic for 30 seconds. Transfer to a bowl.
  4. Sear the steak in batches: Add the remaining oil to the hot skillet. Spread steak in a single layer. Sear 1–2 minutes per side until browned but still tender. Don’t crowd the pan. Work in 2–3 batches if needed.
  5. Combine and season: Return all steak and the pepper-onion mix to the skillet. Add Worcestershire and toss. Taste and adjust salt and pepper.
  6. Add the cheesy finish: Lower the heat. Stir in cream cheese or a spoonful of Greek yogurt if using, just until it melts and coats the mixture. Lay provolone or sprinkle mozzarella over the top and cover for 1–2 minutes until melted.
  7. Assemble the bowls: Spoon your warm base into bowls. Top with a generous scoop of the steak-pepper mixture. Garnish with parsley and a few pickled jalapeños if you like heat.
  8. Serve: Enjoy right away while the cheese is melty and the steak is tender.