Mediterranean Keto Philly Cheesesteak Bowls

These Mediterranean Keto Philly Cheesesteak Bowls have a tender texture. We prepare these bowls with sirloin steak, sautéed bell peppers, onions, mushrooms, garlic, provolone cheese, feta cheese, black olives, fresh parsley, and olive oil, all served over cauliflower rice or crisp romaine lettuce. These bowls contain approximately 7 g net carbs and 480 calories. We prepare these cheesesteak bowls in just 35 minutes. These Mediterranean Keto Philly Cheesesteak Bowls remain fresh in the refrigerator for up to 4 days and can be frozen for up to 2 months, so you can prepare them earlier. Serve them with Greek Salad, Garlic Green Beans, Roasted Broccoli, or Avocado Slices.

STATS:

• Cook Time: 20 minutes
• Course: Main Course
• Prep Time: 15 minutes
• Calories: 480 kcal
• Diet: Mediterranean
• Total Time: 35 minutes
• Servings: 4
• Cuisine: American
• Serving Size: 1 bowl

INGREDIENTS:

• 1½ lbs. sirloin steak
• 2 tbsp olive oil
• 1 onion
• 2 green bell peppers
• 1 cup mushrooms
• 3 garlic cloves
• ½ tsp black pepper
• 1 tsp oregano
• 1 tsp smoked paprika
• ¾ tsp sea salt
• ½ tsp red pepper flakes
• 1 cup provolone cheese
• ½ cup feta cheese
• ½ cup black olives
• 2 tbsp parsley
• 4 cups cauliflower rice

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

SIRLOIN STEAK:

• Because sirloin steak has a juicy and soft texture, we choose it. You can also use ribeye, flank steak, chicken breast, or turkey.

OLIVE OIL:

• Olive oil provides healthy fats and a rich Mediterranean flavor.

ONION:

• We use onions to give the bowls their classic cheesesteak flavor and aroma. You may replace it with shallots or red onions.

MUSHROOMS:

• Mushrooms add a savory taste and meaty texture to the dish. You can substitute them with baby bella mushrooms or zucchini.

PROVOLONE CHEESE:

• Provolone cheese melts smoothly and gives the bowls their classic cheesy topping.

BLACK OLIVES:

• Black olives provide a salty, Mediterranean touch to the recipe.

CAULIFLOWER RICE:

• Cauliflower rice serves as a light, low-carb base for the bowls. Instead, use chopped lettuce, spinach, or shredded cabbage.

INSTRUCTIONS:

1. Garnish the sliced steak with black pepper, oregano, salt, and paprika.
2. Preheat the olive oil in a pan.
3. Cook the bell peppers and onions for almost five minutes.
4. Include the mushrooms and cook for an extra four minutes.
5. Mix in the garlic and cook for thirty seconds.
6. Include the steak and cook for almost three minutes till browned.
7. Whisk in the olives and spread the provolone cheese on the mixture.
8. Distribute the lettuce or cauliflower rice in serving bowls.
9. Pour the cheesesteak mixture on the foundation.
10. Garnish their surfaces with parsley and feta cheese and then serve these cheesecake bowls.

TIPS:

• Include spinach for additional veggies.
• Cut the steak into thin slices to get softer bites.
• We utilize fresh shreds of cheese, so the texture will be perfect.

STORAGE INFORMATION:

FRIDGE:

• Put these cheesecake bowls in a closed box and stock them for around four days.

FREEZER:

• Store these cheesecake bowls without a lettuce foundation for approximately 30-60 days.

FAQs:

Will we utilize chicken as an alternative to beef?

• Yes, you can use thinly sliced chicken, as it works nicely.

Could we prepare these cheesecake bowls spicier?

• Yes, you can include additional jalapeños or red pepper flakes.

NUTRITIONAL FACTS:

Calories: 480 kcal

Protein: 38 g

Fat: 33 g

Total Carbs: 10 g

Net Carbs: 7 g

Fiber: 3 g

Sugar: 4 g

Sodium: 780 mg

Serving Size: 1 bowl