Is this Philly cheesesteak bowl recipe keto-friendly?

Yes, with only around 10g net carbs per serving, it’s very keto-friendly. If you’re strict, you can cut back on onions to drop carbs a bit more.

Can I use sliced steak instead of ground beef?

Absolutely. Traditional cheesesteaks use thinly sliced ribeye. If you’ve got the time or prefer that texture, it works perfectly. Just sear the slices quickly to keep them tender.

What cheese is best for a Philly cheesesteak bowl?

Provolone is classic, but mozzarella, pepper jack, or even a shredded blend can work. Some people swear by American cheese for that creamy melt.

Can I make this dairy-free?

Sure. Use a dairy-free cheese alternative that melts well. There are plenty of solid plant-based cheeses now that give that same gooey pull.

How do I keep the veggies crisp for meal prep?

Cook them just shy of tender, then cool completely before storing. Reheat briefly (or even eat cold if you like) to avoid mushy textures.

Irresistible 10-Minute Philly Cheesesteak Bowl (Easy, High-Protein & Flavor-Packed!)

Name: Low Carb Philly Cheesesteak Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb lean ground beef (90% or higher); 1 tbsp olive oil; 1 medium yellow onion, thinly sliced; 1 large green bell pepper, thinly sliced; 1 large red bell pepper, thinly sliced; 8 oz mushrooms, sliced; 4 slices provolone cheese; 1 tbsp Worcestershire sauce; 1/2 tsp garlic powder; 1/2 tsp smoked paprika (optional); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Description

This High-Protein Philly Cheesesteak Bowl has all the flavors of the classic sandwich without the bread, lean ground beef, sautéed peppers, onions, and mushrooms, all topped with melty provolone cheese. It’s protein-packed, meal-prep friendly, and perfect for a hearty, low-carb dinner.

Ingredients

Scale

1 lb lean ground beef (90% or higher)
1 tbsp olive oil
1 medium yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
8 oz mushrooms, sliced
4 slices provolone cheese
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Heat a large nonstick skillet over medium-high heat. Add lean ground beef, breaking it apart with a spatula, and cook until browned. Drain excess fat if needed.
Season beef with Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Stir well and keep warm.
In a separate large skillet, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms. Sauté until softened and caramelized, about 7–10 minutes.
Divide cooked beef among serving bowls. Top each with sautéed vegetables.
Place provolone cheese slices on top while still warm so the cheese melts.
Garnish with chopped parsley and serve immediately, or portion into airtight containers for meal prep.

Notes

Storage: Store in airtight containers in the fridge for up to 4 days. Reheat gently before serving.
For a keto option, ensure the cheese is full-fat and skip any higher-carb add-ins.
Optional add-ins: sautéed jalapeños for heat, or swap beef for thinly sliced steak strips.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, High-Protein, Meal Prep
Method: Stovetop
Cuisine: American, Low-Carb

Nutrition

Serving Size: 1 bowl
Calories: 340
Sugar: 4g
Sodium: 580mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg