Low Carb Philly Cheesesteak Meal Prep Bowls
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These Philly cheesesteak bowls have everything you love about the classic sandwich in one low carb, easy to eat bowl. Perfect for meal prep, this is one of those bowls that never feels boring to grab for and is a delicious way to fuel your week with protein.
Made with marinated sirloin steak, classic cheesesteak veggies like bell peppers, mushrooms and onions and a homemade cheese sauce, these bowls wrap all the cheesesteak flavors up for you to enjoy all week long. When I want variety, I love this in a sandwich, over rice or in a salad and toss in extra veggies I have from other meals. These are awesome over potatoes with an extra drizzle of the cheese sauce too.
For more easy meal prep bowls, try my Big Mac burger bowl, turkey burrito bowls or teriyaki beef bowls.
Why you’ll love this recipe
- 34 grams of protein per serving.
- Only 12 grams of carbs per bowl.
- Great for meal prep.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this low carb Philly cheesesteak bowl. See the recipe card below for the full ingredient list and instructions.
- Lean Sirloin Steak: sirloin is a cut of steak with less fat. If you prefer a more tender and fattier meat, use ribeye steak.
- Worcestershire Sauce: can use soy sauce or coconut aninos.
- Green Bell Peppers
- Red Bell Pepper
- Yellow Onions
- Baby Bella Mushrooms: your favorite kind of mushrooms will work too.
- Almond Milk: or regular milk.
- Shredded Cheddar Cheese
- Reduced Fat Cream Cheese: or full-fat.
Variations
- Turn these into Philly cheesesteak sandwiches by serving with a hoagie roll and melted mozzarella cheese or American cheese.
- Make these into Philly cheesesteak rice bowls by adding brown rice or white rice.
- Try Philly cheesesteak sloppy joes or Philly cheesesteak stuffed shells.
Dietary Modifications
- This recipe is gluten-free, as is.
- To lower the fat use 1 ½ lbs of lean ground beef in place of sirloin steak.
How to make this Philly cheesesteak bowl (a step-by-step visual guide):
Step 1: marinate the steak
In a large bowl, combine the thin strips of sliced steak, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper (image 1). Toss to coat evenly. Let the steak marinate for 10–15 minutes while you prepare the vegetables or let sit overnight (image 2).
Step 2: cook the veggies
Heat 1/2 Tbsp. olive oil in a large skillet over medium heat. Add the bell peppers, onions, mushrooms, ½ tsp. salt and garlic powder (image 3). Cook, stirring occasionally for 5 minutes. Up the heat to medium-high and continue cooking for another 5-10 minutes, until the vegetables have softened and browned (image 4). Remove the vegetables from the skillet and set aside.
Step 3: cook the steak
In the same skillet, add the remaining 1/2 Tbsp. olive oil. Add the marinated steak in a single layer and cook for 2–3 minutes per side (image 5), or until browned, fork tender and cooked through (image 6). Avoid overcrowding; cook in batches if needed.
Step 4: make cheese sauce
In a small saucepan over low heat, whisk together almond milk, shredded cheddar cheese, cream cheese, garlic powder, and salt (image 7). Stir constantly until the mixture is smooth and creamy. Remove from heat and let cool slightly (image 8).
Step 5: assemble bowls
Divide the cooked steak and vegetable mixture evenly among 5 meal prep containers. Approximately 170 grams of veggies, 116 grams of meat and 41 grams of sauce. Tip: Add a serving of cauliflower rice or zucchini noodles to each container for extra volume 💪🏻.
Expert Tip!
If prepping for a busy week, marinate the meat and chop the veggies the night before to save on time.
Recipe FAQs
Use these for meal prep and place in airtight containers. Refrigerate for up to 4 days. Reheat in the microwave for 1–2 minutes before eating.
I used sirloin because it’s a less fatty cut of meat and marinates really well. If you prefer a meat that’s a little more tender and fatty, go with a ribeye.
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Philly Cheesesteak Bowls
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Ingredients
- 1.5 lbs. lean sirloin steak, thinly sliced 24 oz.
- 2 Tbsp. Worcestershire sauce
- 1.5 tsp. garlic powder
- 1.5 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. salt (or to taste)
- fresh cracked black pepper
- 1 Tbsp. olive oil, divided
- 2 medium green bell pepper, sliced
- 2 medium red bell pepper, sliced
- 1 medium yellow onion, sliced
- 8 oz. baby Bella mushrooms, sliced
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
Cheese Sauce
- 1/2 cup unsweetened almond milk
- 1/2 cup shredded cheddar cheese 56g
- 3 oz. reduced-fat cream cheese
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
Instructions
- In a large bowl, combine the sliced steak, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Let the steak marinate for 10–15 minutes while you prepare the vegetables or let marinate overnight.
- Heat 1/2 Tbsp. olive oil in a large non-stick skillet over medium heat. Add the bell peppers, onions, mushrooms, ½ tsp. salt and garlic powder. Cook, stirring occasionally for 5 minutes. Up the heat to medium-high and continue cooking for another 5-10 minutes until the vegetables have softened and browned.
- Remove the vegetables from the skillet and set aside.
- In the same skillet, add the remaining 1/2 Tbsp. olive oil. TIP: you can also use a second skillet and cook at the same time as the meat to save on time. Add the marinated steak in a single layer and cook for 2–3 minutes per side, or until browned and cooked through. Avoid overcrowding; cook in batches if needed.
- In a small saucepan over low heat, whisk together almond milk, shredded cheddar cheese, cream cheese, garlic powder, and salt. Stir constantly until the mixture is smooth and creamy.
- Remove from heat and let cool slightly.
- Divide the steak and vegetable mixture evenly among 5 meal prep containers. Approximately, 170 grams of veggies, 116 grams of meat and 41 grams of sauce.
- Optional: Add a serving of cauliflower rice or zucchini noodles to each container for extra volume.
Notes
- Per meal prep container: Approximately, 170 grams of veggies, 116 grams of meat and 41 grams of sauce.
- To lower the fat, use 1 ½ lbs. of lean ground beef in place of sirloin steak.
- Place a serving of cauliflower rice on the bottom of your meal prep container for added veggies and volume.
- Carb it up with rice or serve it in a pita wrap.
- Nutritional information is an estimate and will vary with substitutions.
This was extremely delicious. Love a good meal prep – you do the same work whether you cut one pepper or four!
Totally agree!