Easy Philly Cheesesteak Bowls
This Easy Philly Cheesesteak Bowl brings together tender beef, sautéed vegetables, and melted cheese over a bed of light cauliflower rice, perfect for a satisfying low-carb dinner.
Servings: 4
Calories: 420kcal
Ingredients
Main Ingredients
- 1.2 lb thinly sliced sirloin steak
- 1 cup shredded Monterey Jack cheese
- 1.5 cups cauliflower rice
- 2 green bell peppers sliced
- 1 large onion sliced
- 6 oz sliced cremini mushrooms
- 2 tbsp avocado oil
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
Preparation Steps
- Begin by preheating your oven to 375°F (190°C) to prepare for the cauliflower rice.
- In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the sliced sirloin in batches to avoid overcrowding and sear until browned, about 4 minutes. Remove the steak from the pan and set aside.
- Add the remaining tablespoon of oil to the same skillet. Sauté the green bell peppers, onion, and mushrooms until they are softened and fragrant, around 6-8 minutes. Sprinkle in the onion powder, dried thyme, salt, and pepper to taste.
- Return the seared beef to the pan and stir well to combine with the vegetables, heating through for an additional 2-3 minutes.
- Spread the cauliflower rice on a baking sheet and bake in the preheated oven for about 10 minutes until tender.
- Divide the warm cauliflower rice into bowls, then generously spoon the beef and vegetable mixture on top. Finish with a sprinkle of shredded Monterey Jack cheese.
- Allow the bowls to sit for a minute before serving to let the cheese melt slightly.
Notes
For extra flavor, consider adding a dash of hot sauce or some sliced jalapeños for a kick. These bowls store well in the fridge for up to 3 days, making them a great option for meal prep!
This recipe is an original creation inspired by classic Easy Philly Cheesesteak Bowls flavors. All ingredient ratios and instructions are independently developed.