Description
A delicious low-carb recipe for Keto Philly Cheesesteak Bowls that combines tender ribeye steak with sautéed vegetables and creamy cheese.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers. Sauté for about 5-7 minutes until they are softened and slightly caramelized. Remove from the skillet and set aside.
- In the same skillet, add the thinly sliced ribeye steak. Season with garlic powder, onion powder, salt, and pepper. Cook for about 3-5 minutes until the steak is browned and cooked to your desired doneness.
- Reduce the heat to low and add the cream cheese to the skillet with the steak. Stir until the cream cheese is melted and well combined with the meat.
- Return the sautéed onions and bell peppers to the skillet, mixing everything together until heated through.
- Remove from heat and sprinkle the shredded provolone cheese on top. Cover the skillet for a few minutes until the cheese is melted.
- Serve the cheesesteak mixture in bowls, garnished with fresh parsley.
Notes
- For added flavor, consider marinating the ribeye steak in a mixture of soy sauce and Worcestershire sauce for 30 minutes before cooking.
- You can substitute the ribeye with chicken or turkey for a different protein option while keeping it keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: varies
- Fat: 32g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: varies