Philly Cheesesteak Bowls
These low-carb Philly Cheesesteak Bowls are made with juicy steak, mushrooms, bell peppers and a homemade cheese sauce for an easy high protein meal you can eat all week.
Servings: 5 servings
Calories: 439kcal
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.
Nutrition
Serving: 1bowl | Calories: 439kcal | Carbohydrates: 12g | Protein: 34g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 297mg | Potassium: 852mg | Fiber: 2g | Sugar: 6g
