Philly Cheesesteak Bowl


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"Low Carb Version of a Philly Cheesesteak Sandwich"

Serves 2 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

This is one of my favorite recipes because it is so simple to make. You can sub the steak for chicken, sub the fresh vegetables with frozen, it all cooks in one pan and tastes great. This is one of my favorite lunches and I normally make this meal for 2-3 days each week.

The easiest way to prepare: 14 oz bag of frozen pepper/onion stir fry, 5 oz can of sliced mushrooms, 8 oz of flank steak sliced by your deli.


Ingredients You'll Need

1 Tbsp of Olive Oil
8 oz Flank Steak
2 Medium Green Peppers
1 Medium Onion
4 oz of Mushrooms
2 Slices of Provolone
Worchestershire Sauce
Garlic
Salt
Pepper


Directions

Step 1: Slice the green pepper, onion, and mushrooms to the desired size. Normally I slice the onion and pepper in 1/8" strips, then slice the mushroom and dice. Place 1 Tbsp of Olive oil into a 12" heated pan, add vegetables and cover. Let these cook down until soft. On medium heat, this normally takes anywhere from 7-8 minutes covered. Pro-tip: I have made this with canned mushrooms, and a 14 oz frozen bag of peppers and onions. This is easier, the only difference is that you need to drain the water from the pan after the vegetables are cooked, as there will be a lot of water.


Step 2: Prepare your flank steak by slicing into thin 1/8" strips. Once sliced, I add fresh ground pepper, a couple tsp's of Worchestershire sauce, and some salt into a bowl, add the meat and mix until all strips of meat are covered/seasoned. You will add the minced garlic and meat to the same pan the vegetables are in, and cook on each side for 3-4 mins. Once the meat is cooked thru, mix all vegetables with the meat.


Step 3: The final step is to cover the meat and vegetable with Provolone Cheese. Simply place the cheese on top, cover and let sit for 3 mins until melted.


Step 4: Scoop even amounts into 2 bowls and enjoy. If you are cooking for 1 and want to save the rest for later, simply place 1 serving in a microwavable safe container, keep in the refrigerator and reheat in a microwave at 50% power for 2-2 1/2 mins.


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