Description
A delicious twist on the classic Philly cheesesteak, combining tender beef, sautéed vegetables, and provolone cheese over riced cauliflower for a satisfying meal.
Ingredients
- 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 olive oil in a large skillet over medium-high heat. Add the sliced beef in a single layer and cook for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, sauté the bell peppers, onions, and mushrooms for 5-7 minutes until tender. Then, add the minced garlic and cook for an additional minute to release its flavor.
- Meanwhile, melt butter in a separate skillet and sauté the riced cauliflower for 5-7 minutes until tender. Stir occasionally to ensure it cooks evenly.
- Return the cooked beef to the vegetable skillet, add Worcestershire sauce, and season with salt and pepper. Stir the mixture and let it cook for 1 minute more.
- Place the provolone cheese strips on top of the beef and vegetable mixture, then cover the skillet until the cheese melts.
- Divide the cauliflower rice among bowls and top with the beef and vegetable mixture. Garnish with fresh parsley and serve hot.
Notes
Customize the veggies and cheese for a personal touch. You can also make it vegan by substituting beef and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American