Description
Delightful mashup of Philly cheesesteak flavors in a healthy bowl format using riced cauliflower.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 slices provolone cheese (6–8 oz), cut into strips
- 4 cups riced cauliflower
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Remove and set aside.
- In the same skillet, add the bell peppers, onions, and mushrooms. Sauté them for 5-7 minutes until tender, adding the garlic during the last minute to prevent burning.
- In a separate skillet, melt the butter over medium heat. Add the riced cauliflower and sauté for 5-7 minutes. Season with salt and pepper to your taste.
- Return the beef to the skillet with the vegetables. Add the Worcestershire sauce and a pinch of salt and pepper. Stir for an additional minute to combine the flavors.
- Top the mixture with provolone cheese and cover the skillet to allow the cheese to melt nicely.
- Serve the beef and vegetable mixture over the cauliflower rice, garnished with fresh parsley.
Notes
For best results, slice beef thinly and do not overcook the cheese. Customize veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg