Dinner
Philly Cheesesteak Bowls
All the flavors of a traditional Philly Cheesesteak sandwich thrown in a bowl of clean ingredients. No bread, no junk! It’s fast, gut-friendly and perfectly satisfying.
Philly Cheesesteak Bowls
All the flavors of a traditional Philly Cheesesteak sandwich thrown in a bowl of clean ingredients. No bread, no junk! It’s fast, gut-friendly and perfectly satisfying.
Ingredients
For the Base
- 2 cups cooked cauliflower rice, or roasted sweet potatoes
For the Steak and Veggies
- 1 lb thinly sliced grass-fed steak (ribeye or sirloin)
- 1 tbsp avocado oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 16 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp liquid or coconut aminos
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
For the Cheese Sauce
- ½ cup unsweetened cashew or almond milk
- ½ cup shredded white cheddar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- 1 tsp arrowroot powder mixed with 1 tbsp water (to thicken)
Instructions
- Cook cauliflower rice, or roasted sweet potatoes and set aside.
- Heat avocado oil in a large skillet over medium-high heat. Sauté onions, peppers, mushrooms, and garlic for 3-4 minutes until softened. Add steak slices and sear for 1-2 minutes per side until browned.
- Stir in coconut aminos, smoked paprika, salt, and pepper. Cook for 1-2 more minutes.
- In a small saucepan, heat cashew or almond milk over medium-low heat. Stir in shredded cheese, Dijon, garlic powder, and arrowroot slurry. Whisk until smooth and thickened.
- Layer the base with steak and veggie mixture, then drizzle with the cheese sauce. Garnish with fresh parsley or chives if desired.