Description
A high-protein twist on the classic Philly cheesesteak, served as a bowl with seasoned beef, sautéed peppers and onions, and melted provolone cheese. Perfect for a low-carb, protein-packed meal.
Ingredients
Scale
- 1 lb lean ground beef (93/7)
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 4 slices provolone cheese
- 1/4 cup beef broth
- For serving: cauliflower rice or cooked quinoa (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced onion and bell peppers. Cook until softened and lightly charred, about 5-7 minutes.
- Push vegetables to the side of the pan. Add ground beef to the open space.
- Break up beef with a spatula and cook until browned, about 5 minutes.
- Add minced garlic, salt, pepper, smoked paprika, and red pepper flakes. Stir everything together.
- Pour in beef broth and scrape up any browned bits from the bottom of the pan.
- Cook for 1-2 minutes until broth reduces slightly.
- Lay provolone cheese slices over the beef and vegetable mixture.
- Cover the pan and cook for 1-2 minutes until cheese is melted.
- Serve immediately over cauliflower rice or quinoa, if desired.
Notes
For extra protein, add a side of Greek yogurt or serve with an egg on top. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 4 g
- Fat: 22 g
- Carbohydrates: 8 g
- Protein: 48 g