If you love a classic Philly cheesesteak but want a lighter, low-carb alternative, these Philly Cheesesteak Bowls are exactly what you need. This deconstructed version has all the iconic flavors you crave juicy beef, sweet sautéed peppers and onions, earthy mushrooms, and perfectly melted cheese but served in a bowl instead of a bun.
Ready in just 25 minutes, it’s the perfect weeknight dinner that’s hearty, flavorful, and easy to make. You can even meal prep it for lunches that will make you look forward to every bite.
Why You’ll Love These Cheesesteak Bowls
All the Flavor, None of the Bread
You still get tender beef, melty cheese, and caramelized veggies, but without the carbs from the roll. It’s keto-friendly and gluten-free while still feeling indulgent.
Quick, Easy & Customizable
One skillet, under 30 minutes, and minimal cleanup this recipe is all about convenience. You can use ground beef, shaved steak, or even chicken to suit your preference.
How to Make Philly Cheesesteak Bowls
Ingredients
- 1 lb ground beef or shaved steak
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup mushrooms, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt, to taste
- 4 slices provolone cheese (or mozzarella for extra stretch)
Directions
- Sauté the Veggies
In a large skillet over medium heat, add olive oil. Sauté bell peppers, onions, and mushrooms until softened and slightly caramelized, about 6–8 minutes. Remove from skillet and set aside. - Cook the Meat
In the same skillet, cook ground beef or shaved steak until browned and fully cooked. Season with garlic powder, black pepper, and salt. - Combine & Heat Through
Add the cooked vegetables back into the skillet with the meat. Stir to combine and cook together for 2–3 minutes. - Melt the Cheese
Lay the provolone slices over the mixture. Cover and let melt for 1–2 minutes until bubbly and gooey. - Serve in Bowls
Spoon the cheesy beef and veggie mixture into bowls and serve immediately.
Tips, Variations & Serving Ideas
Tips for the Best Cheesesteak Bowls
- Slice veggies evenly so they cook at the same rate.
- Don’t overcook the meat especially if using shaved steak, as it cooks quickly.
- For a creamier texture, stir in a tablespoon of cream cheese before adding the provolone.
Flavor Variations
- Spicy Kick: Add sliced jalapeños or crushed red pepper flakes.
- Extra Veggies: Include zucchini, spinach, or broccoli for more nutrition.
- Cheese Swap: Try cheddar, Monterey Jack, or pepper jack for a flavor twist.
Must-Try Philly Cheesesteak Bowls – Meaty, Cheesy & Low-Carb Bliss!
A low-carb twist on the Philly cheesesteak — juicy beef, sautéed peppers and onions, earthy mushrooms, and melted provolone cheese in a hearty, flavorful bowl.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
1 lb ground beef or shaved steak
1 tablespoon olive oil
1 green bell pepper, sliced
1 small onion, sliced
1 cup mushrooms, sliced
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt, to taste
4 slices provolone cheese (or mozzarella)
Instructions
Heat olive oil in a skillet over medium heat.
Sauté bell pepper, onion, and mushrooms until softened and caramelized (6–8 minutes). Remove from skillet.
Cook ground beef or shaved steak until browned. Season with garlic powder, black pepper, and salt.
Return vegetables to the skillet and stir to combine. Cook for 2–3 minutes.
Place cheese slices over the mixture. Cover skillet and let melt for 1–2 minutes.
Scoop into bowls and serve hot.
Notes
For a creamier texture, add cream cheese before melting the provolone. Try pepper jack for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~380
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg