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Low Carb Chicken Philly Cheesesteak Bowls - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced
  • 2 tablespoons avocado oil or olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced (optional but recommended)
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce (or coconut aminos for gluten-free/paleo)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 6–8 slices provolone or 1.5 cups shredded provolone/mozzarella blend
  • 2 tablespoons cream cheese (optional, for extra creaminess)
  • Fresh parsley, chopped, for garnish
  • Optional low-carb base: steamed cauliflower rice or sautéed shredded cabbage

Method
 

  1. Prep the chicken: Pat chicken dry and slice thinly against the grain. Toss with smoked paprika, onion powder, garlic powder, oregano, salt, and pepper.
  2. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon oil.
  3. Cook the veggies: Add onions and peppers with a pinch of salt. Sauté 6–8 minutes until softened and lightly caramelized. Add mushrooms and cook 3–4 minutes more. Transfer veggies to a plate.
  4. Sear the chicken: Add remaining oil. Spread chicken in a single layer and cook 3–4 minutes per side until browned and cooked through.
  5. Build flavor: Add garlic and Worcestershire. Stir 30 seconds until fragrant. Return veggies to the pan and toss to combine.
  6. Add the cheese: Lower heat to medium-low. If using cream cheese, stir it in now for a silky sauce. Lay provolone slices over the mixture or sprinkle shredded cheese. Cover for 1–2 minutes until melted.
  7. Assemble bowls: Spoon over warm cauliflower rice or cabbage, or enjoy as-is. Garnish with chopped parsley and black pepper.
  8. Taste and finish: Adjust salt, add a splash more Worcestershire if needed, and serve hot.