Philly Cheesesteak Bowl

Ingredients

Instructions

1. 1

   Prepare all ingredients first for fast cooking: thinly slice the bell pepper and onion if not already sliced, mince the garlic, tear the provolone into small pieces, and separate the shaved beef so it cooks quickly and browns instead of steaming.

2. 2

   Heat a large skillet over medium-high heat. Add the olive oil for the cauliflower rice base, then add the cauliflower rice, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the cauliflower is hot, tender-crisp, and any excess moisture has evaporated. Transfer to 2 serving bowls and keep warm.

3. 3

   Return the skillet to medium-high heat and add the olive oil for the cheesesteak mixture. Add the bell pepper and onion with half the salt and cook for 4-5 minutes, stirring often, until softened and lightly browned at the edges. Add the garlic and cook for 30 seconds, just until fragrant; do not let it burn.

4. 4

   Increase the heat to high. Add the shaved beef, remaining salt, and black pepper. Spread the beef out briefly so it sears, then stir-fry for 2-4 minutes until browned and just cooked through. If the pan looks crowded, cook 1 minute longer so moisture cooks off; the mixture should be glossy, not watery.

5. 5

   Turn the heat to low. Scatter the provolone over the hot beef and vegetables, cover the skillet for 30-60 seconds, and let the cheese melt until soft and stretchy.

6. 6

   Spoon the cheesy cheesesteak mixture over the cauliflower rice. Serve immediately while hot.

Nutrition per serving

Notes

• •For the best texture, use a wide skillet so the beef browns instead of steaming.
• •If your shaved beef is very wet from thawing, pat it dry before cooking.
• •For extra richness without adding many carbs, add a small splash of beef stock or a teaspoon of butter at the end.
• •Red bell pepper can be used, but green bell pepper keeps the flavor closer to a classic Philly-style profile and slightly lower in carbs.

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