Low-Carb Philly Cheesesteak Bowls

Laura Lynch

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These Low-Carb Philly Cheesesteak Bowls are filled with strips of beef, onions, green peppers, and mushrooms, then topped with a creamy cheese to bring it all together.

If you love a Philly Cheesesteak Sandwich, you’re going to really like this bowl, especially because it brings your favorite sandwich to the table without the extra carbs of bread.

I am a huge Philly Cheesesteak fan, so I find myself making this delicious low-carb bowl quite often. It’s easy to make, only a few ingredients to prepare, and it’s very satisfying.

You might also like our Easy Low-Carb Philly Cheesesteak Casserole and Philly Cheesesteak Stuffed Peppers. We make these dishes all the time because of how easy they are to make and how tasty they are. You don’t even miss the carbs because the ingredients speak for themselves.

» Check out this Web Story – Enjoy your favorite sandwich without the bread.

Why Make Low-Carb Philly Cheesesteak Bowls

Low-carb bowls are great for lunch and dinner. I serve pretty much anything I love that requires bread in bowl form, so I can continue eating and enjoying those flavors without the need for bread. So a Philly Cheesesteak in a bowl is pretty ideal.

The bowl method is also great for presentation. It looks appealing in a way that beef, onions, and peppers doesn’t when it’s just piled haphazardly on a plate. Since you eat with your eyes as much as your mouth, this is a great way to satisfy your desire to eat delicious looking food.

There are many ways to create a bowl. We make pork belly bowls, salmon sushi bowls, breakfast bowls, taco bowls – you name it. All of these bowls can be served with or without rice, or with cauliflower rice, so they’re also great for serving to other members of the family who aren’t low-carb.

» We’ve got lots of other bowls to try! You might like this Keto Burrito Bowl or Low Carb Pork Belly Bowl.

What Ingredients Go In a Philly Cheesesteak?

The main staples of a classic Philly Cheesesteak are just thinly sliced beef, onions (if you like), mushrooms, and cheese (like Cheez Wiz, Provolone or American).

For this Philly Cheesesteak bowl, we also add green bell peppers and, sometimes, cauliflower rice, to make the bowl more substantial for dinner.

• Cooking oil – I use olive oil, but feel free to use any that you like.
• Beef – Any type of steak can be used in this recipe. I prefer sirloin because it’s more tender, but you can use round, flank steak or London broil. It’s more about how you slice the meat to make it as tender as possible.
• Bell Peppers – I usually use green bell peppers, but you can sub with red or yellow.
• Onion – We try not to use too many onions because of the carbs, but we love the flavor. A little bit of sweet onion goes a long way to adding flavor.
• Mushrooms – I use button mushrooms but you can experiment with different types of mushrooms for texture.
• Salt & pepper – You’ll want to season all of the components seperately, then season to taste at the end.
• Provolone cheese – Provolone cheese is a good soft cheese to use. You can also use American cheese, swiss cheese, or CheezWhiz.

What Meat To Use

Any type of steak can be used in this recipe. I prefer sirloin because it’s more tender, but you can use round, flank steak or London broil. It’s more about how you slice the meat to make it as tender as possible.

I prefer that the meat is slightly frozen before cutting. This allows you to get it thinner than you could otherwise. And always cut against the grain of the meat.

What Cheese to Use

Cheez Wiz and Provolone are the two types of cheese served on a classic Philly Cheesesteak.

Cheez Wiz isn’t the best product because it’s completely processed, but it only contains traces of carbs, so it’s fine to use, if you like.

If you can’t find it, or don’t want to use it, you can top the bowl with Provolone. Since Provolone is sliced, you can melt it and drizzle it over the top, or place the slices on the top and broil or microwave the bowl to melt it.

How to Make a Philly Cheesesteak Bowl

Since there are a lot of components to this dish and we attempt to keep them separated, you may need to use more than one frying pan to cook it simultaneously.

I typically just use one large frying pan and cook the ingredients together but separated as space allows. I cook the beef first, then keep it warm on a side plate as I cook the veggies. I’ll cook the onion first, add it to the warm plate, then cook the peppers and mushrooms side by side in the pan.

In a frying pan over medium heat, saute the beef, bell peppers, onion, and mushrooms separately in cooking oil. Don’t forget to season each component with salt and pepper. 

Divide the ingredients equally among four bowls, arranging everything in neat piles.

Add two slices of provolone to the top of each bowl. Broil or microwave until the cheese is melted. If you’re going to melt the provolone using the broiler, be sure to use oven-safe bowls. It takes about a minute in the microwave or 2-3 minutes under the broiler.

To make a more substantial meal, you can add cauliflower rice at the bottom of the bowl.

Tips and Notes

• If you’re going to melt the provolone using the broiler, be sure to use oven-safe bowls. 
• To keep from using too many pans, I cook the beef first, then the onions, then the green peppers and mushrooms together.
• If you don’t care about arranging the bowl in neat piles, you can cook the veggies all together in the same pan without separating them.
• Try having the meat slightly frozen before cutting. This allows you to get it thinner than you could otherwise. And always cut against the grain of the meat.

How to Store & Reheat

If you have leftovers, it’s very easy to store them in containers in the refrigerator. I usually mix together all of the components into one container. Allow it to cool completely before putting it away.

When you want to reheat it, you can put it in the microwave for about 30 seconds to 1 minute to heat the components again. Then put them into the bowl and add the cheese on top.

This is a great recipe for meal prep because you can store it and reheat it easily. Double or triple the recipe in order to build multiple bowls to take to work for lunch during the week.

Frequently Asked Questions

What Our Readers are Saying

Deanne says:

We LOVE this low carb take on philly cheesesteaks. The whole family loves them!!

Jenn says:

I can’t get enough Philly cheesesteak and love that this is a low-carb version that’ll slide right into my keto eating plan. Delish!

Pam says:

This idea is genius! In my opinion the bread does nothing to add to the flavor of a Philly Cheesesteak, so why not leave it off?

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Keto Philly Cheesesteak Bowl

These Low-Carb Philly Cheesesteak Bowls are filled with strips of beef, onions, green peppers, and mushrooms, then topped with a creamy cheese to bring it all together.

4.93 from 28 votes

Print Rate

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 4 Servings

Calories: 491kcal

Author :Laura Lynch

Ingredients

• 1 tablespoon cooking oil
• 1 pound beef thinly sliced
• 2 bell peppers chopped
• 1 onion sliced
• 8 mushrooms sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 slices provolone cheese or 1/2 cup cheese whiz

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Instructions

• In a frying pan over medium heat, saute the beef, bell peppers, onion, and mushrooms separately in cooking oil. Season each component with salt and pepper. Reserve and keep warm until ready to assemble.
• Divide the ingredients equally among four bowls, arranging everything in neat piles.
• Add two slices of provolone to the top of each bowl. Broil or microwave until the cheese is melted.

Notes

• If you’re going to melt the provolone using the broiler, be sure to use oven-safe bowls.
• To keep from using too many pans, I cook the beef first, then the onions, then the green peppers and mushrooms together.
• If you don’t care about arranging the bowl in neat piles, you can cook the veggies all together in the same pan without separating them.

Nutrition

Calories: 491kcal | Carbohydrates: 8g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 705mg | Potassium: 653mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2199IU | Vitamin C: 79mg | Calcium: 320mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Other Low-Carb/Keto Bowl Recipes To Try

• Easy Egg Roll in a Bowl
• Low Carb Pork Belly Bowls
• Greek Salad Bowl

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Laura Lynch

Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet.  She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.