High Protein Philly Cheesesteak Bowl

Ingredients

• 1.5 lbs top sirloin or flank steak, thinly sliced against the grain
• 1 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 oz baby bella mushrooms, sliced (optional)
• 2 garlic cloves, minced
• 2 cups cooked jasmine rice (or cauliflower rice)
• 6 slices provolone cheese (or 1 cup shredded mozzarella)
• 2 tbsp chopped fresh parsley

Instructions

1. 1

   Pop the steak in the freezer for 15 minutes before slicing — partially frozen meat slices paper-thin, which is the secret to true cheesesteak texture.

2. 2

   Toss the sliced steak with salt, pepper, garlic powder, and Worcestershire.

3. 3

   Heat 1.5 teaspoons olive oil in a large cast-iron skillet over medium-high until shimmering. Add the steak in a single layer and sear undisturbed for 60 seconds, then toss and cook 1 more minute. Transfer to a plate — it should still be slightly pink.

4. 4

   Add the remaining oil to the hot skillet. Add the onions, bell peppers, and mushrooms and cook 6–8 minutes, stirring occasionally, until softened and lightly charred at the edges. Add the garlic in the last 30 seconds.

5. 5

   Return the steak (with any juices) to the skillet and toss everything together for 30 seconds.

6. 6

   Divide the rice between 4 bowls. Top each with the steak-and-pepper mixture, then drape a slice and a half of provolone over the hot filling. Cover the bowls loosely with foil for 60 seconds so the cheese melts.

7. 7

   Finish with parsley and a few cracks of black pepper. Serve immediately.