Description
A cozy low-carb dinner delight featuring tender steak, roasted peppers, and creamy provolone on a bed of cauliflower rice.
Ingredients
Scale
- 1 lb steak (sirloin or ribeye), thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 cup mushrooms, sliced
- 2 cups cauliflower rice (or other low-carb alternative)
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium-high heat in a large skillet. Add the thinly sliced steak and cook until browned, about 3-4 minutes.
- Toss in the onion, bell pepper, and mushrooms. Sauté until the vegetables are tender.
- Stir in the cauliflower rice and cook for another 5 minutes. Season generously with salt and pepper.
- Top the skillet with the shredded provolone cheese. Cover the skillet and let the cheese melt.
- Serve hot and enjoy your low-carb Philly cheesesteak.
Notes
This recipe is customizable; feel free to add extra veggies or spices for a twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg