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A close-up shot of delicious Philly Cheesesteak Bowls, highlighting the melted cheese, sliced steak, and toppings.

Philly Cheesesteak Bowls

Enjoy a deconstructed and low-carb version of the classic Philly Cheesesteak sandwich with these flavorful bowls. Featuring thinly sliced ribeye steak, caramelized onions and peppers, and melted provolone or Cheez Whiz, these bowls capture the authentic taste of a Philly favorite without the roll.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thinly sliced ribeye steak
  • 1 large yellow onion, thinly sliced
  • 1 bell pepper, thinly sliced green, red, or a mix
  • 4 ounces provolone cheese, sliced or shredded or Cheez Whiz
  • 2 tablespoons olive oil or beef tallow
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: Pickled hot peppers
  • Optional: Sauteed mushrooms

Equipment

  • Large skillet or cast iron pan
  • sharp knife
  • cutting board
  • spatula
  • Bowls
  • Lid for skillet

Method
 

  1. Prepare the Steak: If you can't find pre-sliced steak, partially freeze a ribeye steak for about 30 minutes to make slicing easier. Use a sharp knife to slice the steak as thinly as possible against the grain.
  2. Sauté the Vegetables: Heat 1 tablespoon of olive oil or beef tallow in a large skillet or cast iron pan over medium-high heat. Add the sliced onions and bell peppers. Sauté until softened and caramelized, about 8-10 minutes, stirring occasionally. Season with salt and pepper. Remove vegetables from the skillet and set aside.
  3. Cook the Steak: Add the remaining 1 tablespoon of oil or tallow to the skillet. Increase the heat to high. Working in batches, add the thinly sliced steak to the hot skillet. Do not overcrowd the pan. Sear the steak quickly, about 1-2 minutes per side, until browned and cooked through. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
  4. Combine and Melt Cheese: Once all the steak is cooked, return the sautéed onions and peppers to the skillet. Toss everything together. Reduce the heat to low and top with the provolone cheese (or Cheez Whiz). Cover the skillet and let the cheese melt, about 1-2 minutes.
  5. Assemble the Bowls: Divide the cheesesteak mixture into bowls. Top with optional toppings like pickled hot peppers or sauteed mushrooms. Serve immediately.

Notes

For easier slicing, partially freeze the steak before cutting. Ribeye is the traditional steak choice, but sirloin or flank steak can be substituted. Searing the steak in batches is crucial for achieving a good crust. Provolone and Cheez Whiz are both acceptable cheese options; choose your preference. You can add a pinch of sugar to the vegetables to help them caramelize. Serve immediately for the best flavor.