Description
A low-carb, gluten-free twist on the classic Philly cheesesteak, served in a hearty bowl. Tender slices of ribeye steak are seared with caramelized bell peppers, onions, mushrooms, and garlic, then topped with melted provolone cheese. This skillet-cooked dish is perfect for a flavorful and satisfying meal prep.
Ingredients
Scale
Main Ingredients
- 1 pound thinly sliced ribeye steak (or sirloin)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 4 slices provolone cheese or 1 cup shredded provolone
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced onions, green bell peppers, and mushrooms. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and slightly caramelized.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Cook Steak: Push the vegetables to one side of the skillet. Add the thinly sliced ribeye steak to the cleared side. Season with salt, black pepper, and Worcestershire sauce. Sear the steak for 3–4 minutes, stirring occasionally, until just cooked through but still tender.
- Combine and Melt Cheese: Mix the cooked steak and vegetables together evenly in the skillet. Top the mixture with provolone cheese slices or shredded provolone. Cover the skillet with a lid, reduce the heat to low, and let it sit for 2–3 minutes until the cheese is fully melted.
- Serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve hot, as is or over cauliflower rice or sautéed spinach for a more filling meal.
Notes
- This low-carb version of a Philly cheesesteak is perfect for meal prep and quick dinners.
- For extra flavor, try adding a splash of hot sauce or Dijon mustard while cooking or just before serving.
- Serve over cauliflower rice or a bed of sautéed spinach to make it heartier and boost vegetable intake.
