These Paleo Philly Cheesesteak Bowls are the ultimate “cheesy” treat when you’re craving something filling, super tasty but still healthy. Thinly sliced steak with sautéed onions, mushrooms and peppers are topped with a cashew based cheese sauce that you won’t believe is dairy free! These quick easy low carb and Whole30 compliant bowls are the perfect for weeknight comfort food when you need it most.
I’ve learned over the years that you can take almost any of your favorite sandwiches and recreate it in “bowl form” to make it paleo.
From Burrito Bowls to Burger Bowls and Gyro Bowls, I find I’m really not missing the tortilla/bun/pita.
The challenge with these Philly Cheesesteak Bowls was to make sure you’re not missing the cheese, either!
Since the cheese on a cheesesteak is so melty anyway, the creaminess of the cashew cheese sauce I made works well.
I made sure to add lots of veggies to make up for the lack of a roll, plus simply for the sake of getting more veggies in to round out the meal. I think you’re going to love these quick, easy and hearty bowls!
What You Need to Make Paleo Philly Cheesesteak Bowls
The ingredients are pretty simple as in – what you see is what you get! For the cashew cheese, the recipe is extremely similar to my other “cheese” recipes and simple to whip up in a blender.
I used ribeye steak, sliced very thin, and it stayed nice and tender and juicy which is key. Here’s everything you’ll need to make the cheesesteak bowls:
Cheese sauce:
- raw cashews
- fresh lemon juice
- water or plain almond milk
- avocado oil or olive oil
- garlic powder
- sea salt
- nutritional yeast
Steak + Veggies:
- avocado oil
- green bell pepper
- red bell pepper
- onions
- mushrooms
- fresh garlic
- Sea salt and black pepper
- ribeye steak, sliced thinly against the grain
- Sea salt and black pepper
- coconut aminos
How To Make these Philly Cheesesteak Bowls
I like to make the cashew cheese sauce first so it’s ready to go once the steak and veggies are done.
Place all the ingredients for the cheese sauce in a high speed blender (I used a smaller one – Nutribullet) and blend/pulse until very creamy. You will need to stop blending to scrape down the sides and incorporate all the cashews. Once it’s done, set aside until ready to use.
In a large non stick skillet over medium-high heat, add 2 tablespoons of oil (or ghee). Once melted and bubbling, add bell peppers, onions, and mushrooms. Sprinkle the veggies with a bit of salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and onions are translucent. Remove from pan and set aside.
Season the sliced steak with sea salt and pepper. Add the remaining tablespoon of ghee or oil to the pan. Once sizzling hot, add the steak to the skillet and cook for 2-4 minutes, stirring occasionally. Add the coconut aminos to the steak and stir to combine.
Return the veggies to the skillet to blend flavors, then remove from heat. Divide the steak and veggies into bowls and top with the cheese sauce, serve, and enjoy!
Can I Sub in Real Cheese for the Cashew Cheese?
If you can have dairy and aren’t doing the Whole30 right now, you can replace the cashew cheese with your favorite white cheese. Provolone or white American work well.
In this case, melt the cheese cheese slices on top of the meat and veggies in the skillet during the last step of the recipe (you can cover the pan briefly to melt it quickly), then transfer to bowls.
Using real cheese will reduce the carb count, which is perfect if you’re following a low carb or keto diet right now.
I hope you’re ready for a meaty, “cheesy” and totally delicious meal that’s bound to become a favorite!
Grab your favorite skillet and your ingredients because it’s time to cook – let’s go!
Paleo Philly Cheesesteak Bowls {Whole30, Keto}
Philly Cheesesteak Bowls {Paleo, Whole30, Keto}
Ingredients
Cheese sauce:
- 3/4 cup raw cashews no need to soak
- 2 Tbsp fresh lemon juice
- 1/3 cup warm water or plain almond milk, warmed
- 2 Tbsp avocado oil or olive oil
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1-2 Tbsp nutritional yeast
Steak + Veggies:
- 3 Tbsp avocado oil or ghee, divided
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 2 medium onions thinly sliced
- 8 oz mushrooms thinly sliced
- 2 cloves garlic minced
- Sea salt and black pepper
- 1 1/2 lbs ribeye steak sliced thinly against the grain
- Sea salt and black pepper
- 1 tbsp coconut aminos
Instructions
Cashew Cheese Sauce:
-
Place all ingredients in a high speed blender (I used a smaller one - Nutribullet) and blend/pulse until very creamy. You will need to stop blending to scrape down the sides and incorporate all the cashews. Once done, set aside until ready to use.
Steak and Veggies:
-
In a large non stick skillet over medium-high heat, add 2 tablespoon of ghee or oil. Once melted and bubbling, add bell peppers, onions, and mushrooms. Sprinkle with a bit of salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and onions are translucent. Remove from pan and set aside.
-
Season sliced steak with sea salt and pepper. Add the remaining tablespoon of ghee or oil to the pan. Once sizzling hot, add the steak to the skillet and cook for 2-4 minutes, stirring occasionally. Add the coconut aminos to the steak and stir to combine.
-
Return the veggies to the skillet to blend flavors, then remove from heat. Divide the steak and veggies into bowls and top with the cheese sauce. Enjoy!
Recipe Notes
*If you can have dairy, you can replace the cashew cheese with your favorite white cheese - provolone or white American work well. In this case, melt the cheese on top of the meat and veggies in the skillet during the last step of the recipe, then transfer to bowls. If you're following a keto diet, this will lower the carb count.
Nutrition
Want More Whole30 Dinners in a Bowl? Try One of These!
Egg Roll in a Bowl with Chicken
Spicy Shrimp Egg Roll in a Bowl
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Poblano peppers add a touch of zing and not too much heat even with DF cheese. Three stars because of the DF cheese and as much as I love coconut aminos in place of soy sauce I’d never use it in a Philly cheese steak nor would D’alesandros, Jim’s Gino’s or any real Philly cheese steak shoppe.
This recipe is amazing! 10/10 highly recommend, will make again. I happened to have all ingredients on hand, including some bell peppers that needed to get used up. As soon as I saw the recipe posted I knew what we were having for dinner tonight. Delish!
Delicious!! I followed this to a T, except that I used ground beef because that’s what I had on hand…I know that makes it more like a burger bowl, but trust – it was awesome! Will be only better with the steak. And hands down, the best cashew cheese recipe I’ve tried!
Can I use chicken instead of beef? I know it isn’t be a cheesesteak anymore but I don’t eat beef.
Hi! When do we add the garlic! Thanks!!
Same question! Guess I will add at the last minute of cooking the veggies.
This was so easy and delicious! I swapped ground beef for the skit steak and added jalapenos, and it was still a hit in my house!!
This was a really easy delicious meal. I was pleasantly surprised with limited spices that it turned out as tasty as it did…the cashew sauce yum. Can’t wait for leftovers tomorrow.
Made this for lunch today or use food delivery. Amazing as always. Thanks for another great, healthy alternative! Did you see ubereats customer service? Whats your thoughts?
Delicious! Honestly, you can’t even tell it’s paleo! The chopping part of the veggies is the longest, but once you’re past that, the cooking is quick! Definitely recommend