Ingredients
Scale
- 1 lb thinly sliced ribeye steak (or sirloin)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce (optional)
- 4 slices provolone cheese (or shredded mozzarella)
- Cooked cauliflower rice, mashed potatoes, or white rice (for serving, optional)
Instructions
- Slice steak thinly against the grain if not pre-sliced. Set aside.
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers for 5–7 minutes until softened and caramelized. Add garlic and cook 1 more minute. Remove from pan.
- Add butter to the same skillet. Once melted, add steak. Season with salt, pepper, and Worcestershire sauce. Cook 3–4 minutes, stirring often.
- Return veggies to skillet with the steak. Toss to combine and heat through.
- Top with provolone slices. Cover for 1–2 minutes until melted. Or stir in shredded cheese.
- Serve over cauliflower rice, mashed potatoes, or white rice, or enjoy as-is.
Notes
Customize with your favorite cheese or veggies like mushrooms or jalapeños. Perfect for low-carb, keto, or quick meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
Keywords: philly cheesesteak, low carb, keto, beef bowl, skillet dinner