Philly Steak & Cheese Bowl

Philly Steak and Cheese Bowl

Philly Steak & Cheese Bowl

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These Philly Cheesesteak Bowls are the ultimate treat when you’re craving something filling, super tasty but still healthy.  Thinly sliced steak with sautéed onions, mushrooms and peppers are topped with avocado yogurt dressing.  These quick easy low carb, gluten free and keto compliant bowls are the perfect for weeknight comfort food when you need it most.

I’ve learned over the years that you can take almost any of your favorite sandwiches and recreate it in “bowl form” to make it gluten free, low carb, keto, paleo and some dairy free.

The “cheese” part is really the avocado yogurt dressing. You can added shredded cheese and let it melt but I wanted something a little different and it tasted so good.

Steak + Veggies:

  • olive oil
  • yellow bell pepper
  • red bell pepper
  • onions
  • mushrooms 
  • fresh garlic
  • garlic and onion powder
  • Salt and black pepper 
  • Shaved steak (ribeye steak)
  • Worchester sauce

How To Make these Philly Cheesesteak Bowls

I like to make the avocado yogurt dressing first so it’s ready to go once the steak and veggies are done.

Place all the ingredients for the dressing in a high speed blender and blend/pulse until very creamy. Once it’s done, set aside until ready to use.

In a large non stick skillet over medium-high heat, add 2 tablespoons of oil. Once melted and bubbling, add bell peppers, onions, and mushrooms.  Sprinkle the veggies with a bit of salt and pepper.  Cook, stirring occasionally, until veggies are lightly browned and onions are translucent. Remove from pan and set aside.

Season the sliced steak with sea salt and pepper.  Add the remaining tablespoon oil to the pan. Once sizzling hot, add the steak to the skillet and cook for 2-4 minutes, stirring occasionally.  Add the Worchester sauce to the steak and stir to combine.

You can return the veggies to the skillet to blend flavors, then remove from heat or just divide/layer the steak and veggies into bowls. Lastly, top with the dressing and/or cheese, serve, and enjoy!

Here is the recipe I used to make for this recipe. I omitted the cilantro in the recipe and added parmesan cheese to it.

Philly Steak & Cheese Bowl

Recipe by Lucy ChesnaCourse: Bowls, Lunch, DinnerCuisine: American
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal
Total time

30

minutes

These Philly Cheesesteak Bowls are the ultimate treat when you’re craving something filling, super tasty but still healthy.  Thinly sliced steak with sautéed onions, mushrooms and peppers are topped with avocado yogurt dressing.  These quick easy low carb, gluten free and keto compliant bowls are the perfect for weeknight comfort food when you need it most.

Ingredients

  • 2 packages shaved steak (rib eye steak)

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 pkg large mushroom

  • 3 large onions, sliced

  • 2 red peppers, sliced

  • 2 yellow peppers, sliced

  • 1/2 tsp salt and pepper

  • 2 tablespoons worchester sauce

  • 1/2 cup shredded cheese (optional)

Directions

  • Place all the ingredients for the dressing in a high speed blender and blend/pulse until very creamy. Once it’s done, set aside until ready to use.
  • In a large non stick skillet over medium-high heat, add 2 tablespoons of oil. Once melted and bubbling, add bell peppers, onions, and mushrooms.  Sprinkle the veggies with a bit of salt and pepper.  Cook, stirring occasionally, until veggies are lightly browned and onions are translucent. Remove from pan and set aside.
  • Season the sliced steak with sea salt and pepper.  Add the remaining tablespoon oil to the pan. Once sizzling hot, add the steak to the skillet and cook for 2-4 minutes, stirring occasionally.  Add the Worchester sauce to the steak and stir to combine.
  • You can return the veggies to the skillet to blend flavors, then remove from heat or just divide/layer the steak and veggies into bowls. Lastly, top with the dressing and/or cheese, serve, and enjoy!

Notes

  • I like to make the avocado yogurt dressing first so it’s ready to go once the steak and veggies are done.

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