Keto Philly Bowls
I have something delicious to share with you today! This was just something that came to mind and after trying it, my husband and I knew it was blog-worthy.
Last week, I was craving a Philly Cheesesteak but my body is gluten-intolerant and dairy gives me migraines. What’s a girl to do? I enjoy making Asian bowls or burrito bowls all the time and figured I could put a spin on the whole bowl thing and make an American Philly bowl! Let me tell you, THIS WAS A HUGE HIT!! We loved it so much!!
Note: I’m not eating any certain diet, so I can’t guarantee this is a 100% Keto meal. My husband is a cross-fitting, part-time Keto-eating machine, and I think this bowl hits those Keto guidelines. It’s also a “Daleo” meal. My husband’s name is Dale and because there’s cheese on this; the meat isn’t necessarily locally sourced; it’s not 100% Paleo… we call it a Daleo meal!
Keto Philly Bowls
Yields 4-6 servings
2 T. Oil (I used avocado oil), plus more
2 T. Ghee (or use butter)
1 medium sweet onion
3 bell peppers, sliced into strips
1 lb. Italian Roast Beef deli meat, chopped into 1” wide strips
3 garlic cloves, minced
24-32 oz. cauliflower rice
3 green onions, sliced
Black ground pepper
Penzey’s Mural of Flavor
2 small handfuls of raw baby spinach
Creamy horseradish sauce
Chopped Italian parsley
For the cheese sauce:
1/8 cup (15 g) GLUTEN FREE all-purpose flour
1/8 cup (35 g) butter
1/8 teaspoon salt
2/3 cup (160 ml) milk (can use dairy-free milk)
1/2 cup (58 g) cubed white cheese
Slice the onion in half: diced half and cut the other half into small slices.
Heat a large cast iron skillet over medium-high heat and add 1 T. Oil and 1 T. Ghee or butter. When butter has melted and oil is hot, add the sliced onions.
On another burner, heat a second large skillet over medium heat and add 1 T. Oil and 1 T. Ghee or butter. When butter has melted and oil is hot, add the diced onions.
When onions have softened and caramelized in the cast iron skillet, remove them and place them in a bowl. Add the peppers to the skillet in batches, and add more oil if needed. Once they’re blistered and browned to your liking, remove them and place them in the bowl with the sliced onions.
Meanwhile, in the other skillet, add the minced garlic once the onions have softened and after about a minute, pour all the cauliflower rice into the large skillet and add more oil if needed. Stir well to combine and soften. Season with optional spices. I added onion salt, black ground pepper and a dash of Penzey’s Mural of Flavor.
Once the vegetables have finished cooking in the cast iron skillet, add the sliced ribbons of Italian roast beef deli meat. Stir occasionally, browning the meat as liquid is released. You may want to turn the heat down to medium.
While you’re managing the two burners, make the cheese sauce, which yields about 1.5 cups.
Place flour, butter, salt, and milk into the Vitamix container in the order listed and secure lid. Select Variable 1 and turn on the machine. Slowly increase the speed to Variable 10, then to High.
Blend for 3-4 minutes or until a heavy steam escapes through the lid opening. As the mixture thickens, it will not splash as much. Remove the lid plug and drop the cheese through the lid opening. Blend for 1 minute, then turn off and set aside.
Keep stirring the cauliflower rice until cooked through, but not too tender. Add in half of the sliced green onions and stir to combine.
Add the cooked onions and peppers to the roast beef and stir or toss with tongs. Sprinkle a few shakes of Penzey’s Mural of Flavor, if desired.
Turn off all the burners and plate up! Place one handful of raw baby spinach in each bowl, then top with cauliflower rice. Add the vegetable-meat mixture next, then drizzle cheese sauce and the green onions on top. Serve and enjoy immediately, or assemble bowls to eat later.
Did you try this recipe and put your spin on it? Maybe you just used regular rice or you added mushrooms… please let me know if you enjoyed this and what changes you made. Thank you!