There are few things in life I enjoy more than this Philly cheesesteak in a bowl…
Because this recipe is QUICK and EASY. It’s LOW CARB. And it’s steak covered in the creamiest, most delectable CHEESE SAUCE!! Sorry for the all caps, I’m just beyond stoked on this recipe is, and am so excited for you to try it.
It’s here to prove that low carb salads are not the only veggie-packed meal on the menu.
Ready to dig in?! ME TOO!
I mean, it’s steak covered in CHEESE SAUCE!!! And…
- Really easy to make, it’s a one pan dish that’s ready in under 30!
- Suuuper crowd pleaser. Have carb eaters in the house? Serve these with a bun, while you enjoy yours without. The whole crew will be happy.
- That low carb cheese sauce though… most recipes for cheesesteak just cover the meat in sliced cheese. But this sauce is gold. In fact, do yourself a favor and double the sauce so you can top your recipes for the week in it…
- Great for meal prep! We like to divide this into containers for easy, re-heatable workday lunches!
Just a few tips and tricks that’ll make your Philly cheesesteak in a bowl come out perfectly:
Steak – Cheesesteak is often made with ribeye or sirloin. The main difference between these two cuts is that ribeye is fattier, more flavorful (due to the fat marbling) and slightly more expensive. I prefer ribeye, but you can use either.
You’ll notice I suggest adding the rub to the meat and allowing it to sit overnight — this is not necessary, but it allows the steak to soak up as much of the flavor from the seasoning as possible.
If you’re short on time, you can sub the sauce for either cheese. If Cheez Wiz is more your style, keep in mind it’ll add 6g of carbs per 2 tablespoons.
Low carb vegetables – Bell peppers and onions are what we’ll be adding to our bowls! You can swap or add on as you see fit — many cheesesteak recipes also add mushrooms, and I love serving this dish over a bed of sauteed kale.
Tools To Make
A few basic kitchen tools are all you’ll need for this Philly cheesesteak in a bowl recipe:
- Freezer – tossing the steak in the freezer for 20 minutes makes cutting it into thin slices SO much easier!
- Sharp knife – to cut the steak nice and thin.
- Large pan or skillet – to cook the steak and veggies
- Small saucepan – to make the cheese sauce.
Can I Freeze This?
Totally! Make your bowls ahead of time and freeze them for the perfect, easy to reheat meals. Just toss them in the microwave when you’re ready to eat.
We LOVE these Philly cheesesteak bowls as is, but if you’d like to add a bit more oomph to them, try serving your meat and veggies on one of my low carb bread recipes, such as the hot dog or hamburger buns, YUM!
You can also serve this over a bed of low carb rice, such as cauliflower, broccoli or Miracle rice.
- Turn this into a casserole. Low carb casseroles are great for meal prep — just double the ingredients, toss them together in a casserole dish and scoop from there.
- If you’re short on time and don’t want to make the cheese sauce, cover the meat with sliced cheese and melt it in the oven for a few.
- Add more veggies! I usually like to serve this over a bed of sauteed greens such as kale.
- Swap the steak for chicken and make a Philly cheesechicken! (They’re actually called chicken Philly cheesesteak, but I like my version better ?)
- Turn this recipe into Philly cheesesteak stuffed peppers by baking the peppers, then filling them with the goodies.
Looking for more hearty low carb dinners that are as satiating as they are delicious?! I’ve got you covered:
- Low Carb Shepherd’s Pie
- Mozzarella Stuffed Meatballs
- Low Carb Cheeseburger Casserole
- Low Carb Meatballs
Philly Cheesesteak in a BowlPrint Recipe Pin Recipe
- 1/2 Cup Heavy Cream
- 1/2 Cup Cream Cheese
- 6 Ounces Provolone
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Pepper
- 1/2 Teaspoon Hot Sauce
- 1 Teaspoon Garlic Powder
- 1 Pound Ribeye
- Steak Seasoning
- 3 Tablespoon Mild Tasting Oil (see notes below)
- 1 Yellow Onions sliced into rings
- 2 Bell Peppers sliced + deseeded
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- Pat ribeye steak (1 pound) completely dry, and season generously with steak seasoning. Allow steak to rest with the seasoning on for 30 minutes, or in the fridge overnight.
- In a large skillet over medium heat, add oil (2 tablespoons) and saute yellow onions (1 sliced into rings), bell peppers (2 sliced + deseeded), salt (1 teaspoon) and pepper (1/2 teaspoon) until soft and the onions are caramelized. Stir occasionally.
- Meanwhile, combine heavy cream (1/2 cup) and cream cheese (1/2 cup) in a small saucepan over medium heat. Whisk as the cream cheese starts to melt.
- Once the cream cheese has melted and the sauce starts to gently simmer, remove from the heat and stir in provolone (6 Ounces), salt (1/2 teaspoon), pepper (1/4 teaspoon), garlic powder (1 teaspoon), and hot sauce (1/2 teaspoon).
- Place steak in the freezer for 10-20 minutes (this makes it easier to slice).
- Use a sharp steak knife to slice it into thin strips against the grain.
- Once veggies are cooked to your liking, remove them from the pan and set them aside on a plate.
- Add remaining oil (1 tablespoon) to the skillet. Stir in steak, and cook until lightly browned (about 45-60 seconds on each side).
- Divide the veggies and steak into 4 bowls. Ladle cheese sauce over the top. Serve warm, and enjoy!
Fans Also Made These Low Carb Recipes:
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.