Philly Cheesesteak Bowls

About This Recipe

A breadless, meal prep version of the Philadelphia classic. Zucchini and mushrooms are added to provide some volume and compensate for the lack of bread.

Ingredients

• 2 lbs chuck roast
• 2 zucchinis
• 8 oz mushrooms (sliced)
• 2 green peppers
• 1 white onion
• 2 Tbsp Worcestershire sauce
• Salt and pepper to taste
• 2 Tbsp olive oil
• 5 slices provolone cheese
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 Tbsp Italian seasoning

Instructions

1. Trim away any large pieces of fat from your steak. Slice it into thin pieces about ⅛ of an inch thick. You want the pieces of meat to be 1”x1”x ⅛” in size.
2. Heat a large skillet over medium high heat and add 1 Tbsp of olive oil.
3. Mix all of the seasonings and season one side of the meat with half of it. Place the meat seasoned side down in the skillet and season the other side. Cook for about a minute and flip. The meat will cook very quickly because it is so thin.
4. Add 2 Tbsp of Worcestershire sauce and mix. Keep the juice left over in the pan.
5. Cut the onion and peppers into strips. Cut your mushrooms into a small dice and the zucchini into a large dice.
6. Heat another skillet over medium heat. Add a drizzle of olive oil to each. In one add the onions and peppers and in the other add the diced mushrooms. Once the mushrooms have shrunk and are soft, add in the zucchini. Cook until soft.
7. Season each of the skillets with salt and peppers to taste.
8. This recipe makes 5 servings. Divide the ingredients evenly between your 5 containers. Layer the mushroom and zucchini mixture, then the onions and peppers, followed by the steak. Add any remaining sauce to the top for flavor. Add a slice of provolone cheese to the top of each dish.