Philly Cheesesteak Salad Bowls
A high-protein, low-carb riff on the classic cheesesteak. Tender ribeye steak, sautéed peppers, caramelized onions, and melted provolone tossed over crisp romaine for a hearty, healthy bowl.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb
Ingredients
1.5 lbs ribeye steak
6 slices provolone cheese
2 large bell peppers (mix red and green)
1 large yellow onion
2 hearts romaine lettuce
2 tbsp extra virgin olive oil
1 tsp garlic powder
Salt & pepper (kosher salt recommended)
Instructions
Freeze ribeye steak for 20 minutes, then thinly slice diagonally
Sauté sliced yellow onion and bell peppers in cast-iron skillet with 1 tbsp oil until caramelized
Heat remaining oil in skillet, cook steak pieces over medium-high heat until browned
Layer cheese slices over steak, melting gently
Chop romaine lettuce into 1-inch pieces
Assemble bowls with lettuce base, layered steak, cheese, and sautéed veggies
Season with salt, pepper, and remaining garlic powder
Notes
Freeze steak briefly for easier thin slicing
Use aged provolone for stronger flavor
Romaine adds satisfying crunch
Leftovers store well in separate containers
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
Find it online: https://www.blinkitchen.com/philly-cheesesteak-salad-bowls/