Description
This low-carb version of the classic Philly cheesesteak sandwich combines tender ribeye with sautéed bell peppers and onions, served over cauliflower rice and topped with melted provolone cheese.
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups cauliflower rice
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: garlic powder
- Chopped fresh parsley for garnish
Instructions
- Pat the thinly sliced ribeye dry with paper towels and season lightly with salt, pepper, and optional garlic powder. Slice the bell pepper and onion into even strips.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and bell pepper and sauté for 5–7 minutes.
- Push the cooked vegetables to one side of the skillet, add the remaining olive oil, and increase heat to medium-high. Add the sliced ribeye in a single layer, sear for 1–2 minutes, then toss and continue cooking until browned, about 3–5 minutes.
- While the steak cooks, prepare the cauliflower rice according to package instructions. Divide cauliflower rice among bowls, spoon the steak and vegetable mixture over the rice, and sprinkle shredded provolone on top to melt. Garnish with chopped parsley if desired.
Notes
Serve hot and enjoy with hot sauce or pickled jalapeños for added flavor. Store components separately to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2.5g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg