This recipe for low carb Philly Cheesesteak Bowls is a delicious alternative to the traditional sandwich. The bowls are made with thinly sliced beef, sauteed onions, peppers and mushrooms, topped with provolone or edam and/or cheddar cheese sauce.
They are served in a low carb bowl instead of on a sub roll. This makes the bowls lower in carbohydrates, but they are still packed with flavor.
History of the Philly Cheese Steak
The Philly Cheesesteak is a classic American sandwich that originated in Philadelphia, Pennsylvania. It is traditionally made with thinly sliced beef, grilled onions and peppers, and provolone cheese, served on a ‘hoagie’ roll.
The sandwich is said to have been invented in the 1930s by Pat and Harry Olivieri, who ran a hot dog stand in South Philadelphia.
Adapting the Recipe for Non-Low Carb Eaters
If you have friends or family members who are not following a low carb diet, you can easily adapt this recipe to make it for everyone. Simply serve the bowls in traditional sub rolls instead.
Low Carb Philly Cheese Steak Bowls
This recipe for low carb Philly Cheese Steak Bowls is a delicious alternative to the traditional sandwich. The bowls are made with thinly sliced beef, sauteed onions, peppers and mushrooms, topped with provolone or edam and/or cheddar cheese sauce.
4
servings15
minutes20
minutes440
kcalIngredients
453 g Thinly Sliced or Shaved Ribeye Steak
2 Green Bell Peppers
1 Large Yellow Onion
250 g Sliced Mushrooms
28 g Butter
4 Slices Provolone or Edam Cheese
120 g Cheddar Cheese Sauce (optional)
1 tbsp Onion Powder
1 tbps Garlic Powder
Salt and Pepper to taste
Directions
- Dice your onion and green peppers, and slice your mushrooms if not already pre-sliced, and set aside.
- Preheat a pan over medium heat on the stovetop and add half the butter. Add diced onions and peppers. Saute until soft and translucent. Remove from pan and set aside.
- Add the remaining 14g butter to the pan and saute the mushrooms until soft. Add the onions and peppers back to the pan, combine them well with the mushrooms. Turn off the heat and set aside.
- Take another pan and preheat it on the stovetop over medium high heat. Add the thinly sliced steak and season with salt, pepper, onion and garlic powders, moving the steak slices around to coat with the spices and cook them evenly through. When they have finished cooking, add the cooked onions, peppers, and mushrooms to the pan and mix them together well.
- Divide the cooked mixture into four portions, placing each in to a bowl. Add 30g prepared cheddar cheese sauce if desired and gently fold the mixture into the meat. If you wish to make sandwiches, toast as many sub rolls as needed, place the cheddar cheese sauce on the roll, and place the meat and veg mixture on top of that.
- Top each prepared bowl or sandwich with a slice of provolone or edam cheese and pop it into the microwave for 30 second or so to melt the cheese. If your bowls are oven safe you can also pop them or your sandwiches under the grill for a few seconds.
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