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About This Recipe
There’s just something about the steak, cheese, and grilled pepper and onion combo that gets your mouth watering!
What I love about this meal prep recipe is that you can pair it with so much! Just prepare these cheesesteak bowls then you can eat all week on top of salads, in a sandwich, or just straight up!
I love having easy, high protein meal prep bowls I can enjoy for lunch or dinner during busy weeks! For more meal prep meals, try my Salsa Verde Chicken Bowls, Pork Carnitas Bowls with Rice or my Cauliflower Rice Poke Bowls!
Why You’ll Love This Philly Cheesesteak Meal Prep
- High protein and lower in calories than the traditional sandwich!
- Quick and easy to make! Ready in just 20 minutes.
- Perfect for weekly meal prep!
- Pairs well with so many different options! Make is a sandwich, eat by itself, serve over spaghetti squash, etc.
- Will leave you feeling full and satisfied all day long!
- Steak – I would recommend sirloin! It’s a nice lean cut that makes a load of flavor.
- Bell Peppers – I used red and yellow for the color
- Red onion – Love the flavor of a grilled red onion for freshness in this dish!
- Mushrooms – I used the pre-sliced baby bella.
- Cheese – I used Provolone here. Feel free to sub with mozzarella, swiss, or whatever other type you desire.
- Worcestershire sauce – this really puts this dish over edge and what makes it tastes like the real deal!
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How To Make
- Prep the onion and peppers by cutting them into thin slices.
- Bring a large skillet to medium heat. When heated, spray with cooking spray and add steak. Season with onion powder and salt and pepper to taste.
- Cook for 2-3 minutes, then flip steak and cook for another 2 minutes.
- Add onions and peppers. Cook for 2-3 minutes or until they start to become tender.
- Add in the mushrooms and Worcestershire sauce. Add in more salt, pepper, and onion powder if desired at this time as well (the seasonings before hit the steak, this will hit the veggies). Cook for another 2-3 minutes or until everything is cooked to desired consistency.
- Remove from heat and divide evenly amongst containers. Total cooked weight of dish comes to ~1016g. Divided by 5 equals ~203g per container.
- Top each container with a slice of provolone. Keep stored in fridge until ready to eat!
Can I use ground beef instead of steak?
Yes, you can swap the steak for ground beef and it is equally as yummy! I do this if I am wanting something less chewy instead. It is also helpful to use beef if you are looking to cut the fat down more since there are more lean ground beef options out there to use. You can also use grilled or ground chicken if you prefer!
How do I store these meal prep bowls?
Keep these cheesesteak bowls stored in glass meal prep containers in the fridge for up to 5-7 days.
What’s the best way to reheat these Philly cheesesteak bowls?
Reheat by cooking in the microwave until cooked throughout. For best texture, you can also place in the oven covered with aluminum foil on 375 F for 20-30 minutes.
More Easy Meal Prep Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Low Carb Philly Cheesesteak
Ingredients
- 1 lb grass fed sirloin steak (16oz)
- 2 medium bell peppers (320g) I used a red and yellow, sliced
- 1 medium red onion (230g) sliced
- 8 oz baby bella mushrooms (227g)
- 2 tbsp low sodium Worcestershire sauce (30g)
- 5 slices ultra thin sliced provolone
- 1/2 tsp onion powder
- Salt and pepper to taste
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Instructions
- Prep the onion and peppers by cutting them into thin slices.
- Bring a large skillet to medium heat. When heated, spray with cooking spray and add steak. Season with onion powder and salt and pepper to taste.
- Cook for 2-3 minutes, then flip steak and cook for another 2 minutes.
- Add onions and peppers. Cook for 2-3 minutes or until they start to become tender.
- Add in the mushrooms and Worcestershire sauce. Add in more salt, pepper, and onion powder if desired at this time as well (the seasonings before hit the steak, this will hit the veggies). Cook for another 2-3 minutes or until everything is cooked to desired consistency.
- Remove from heat and divide evenly amongst containers. Total cooked weight of dish comes to ~1016g. Divided by 5 equals ~203g per container.
- Top each container with a slice of provolone. Keep stored in fridge until ready to eat!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
