Healthy & Delicious Philly Cheesesteak Salad Bowls: A Low-Carb Twist on a Classic
Craving the rich, savory flavors of a classic Philly Cheesesteak but looking for a lighter, healthier alternative? These Philly Cheesesteak Salad Bowls offer the perfect solution! We take all the beloved components of the iconic sandwich – tender, thinly sliced marinated steak, sweet caramelized onions, bell peppers, and melted cheese – and transform them into a vibrant, satisfying salad. Paired with crispy oven-baked fries and a tangy homemade honey mustard dressing, this recipe delivers on flavor without the heavy bread, making it an ideal low-carb and protein-packed meal for any day of the week.
This recipe isn’t just about cutting carbs; it’s about enjoying a truly delicious and wholesome meal that keeps you feeling energized and satisfied. The marinated steak is bursting with flavor, while the fresh greens provide a crisp contrast to the warm, savory toppings. It’s also incredibly versatile, allowing for easy ingredient swaps to suit your preferences or what you have on hand. Whether you’re meal prepping for a busy week or searching for a fresh dinner idea, these Philly Cheesesteak Salad Bowls are sure to become a new favorite.
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How to Make These Delicious Philly Cheesesteak Salad Bowls
Creating these flavorful Philly Cheesesteak Salad Bowls is a straightforward process, broken down into a few key steps that ensure maximum taste and perfect texture. From preparing the steak to baking the fries and assembling your vibrant salad, each step contributes to a balanced and satisfying meal. Here’s a quick overview of the cooking process:
- Prepare the Steak: Start by thinly slicing your chosen cut of beef and marinating it to infuse deep flavors before cooking. This step is crucial for tender, juicy steak.
- Cut the Potatoes: Transform russet potatoes into classic fries by cutting them into uniform strips, ready for baking. Consistency in size helps them cook evenly.
- Bake the Fries: Achieve perfectly crispy fries in the oven, a healthier alternative to deep-frying. High heat is key here!
- Craft the Dressing: Whip up a simple yet incredibly tasty honey mustard dressing that complements the savory steak and fresh greens beautifully.
- Stir-Fry the Steak and Veggies: Quickly cook the marinated steak and vibrant bell peppers, mushrooms, and onions until tender-crisp.
- Assemble Your Bowls: Layer the fresh arugula, crispy fries, and warm steak and veggie mixture into individual serving bowls.
- Serve and Enjoy: Drizzle generously with the honey mustard dressing and savor your homemade, healthier Philly Cheesesteak Salad Bowl!
Essential Ingredients and Smart Substitutions for Your Salad Bowls
The beauty of these Philly Cheesesteak Salad Bowls lies in their flexibility. While the core ingredients create that unmistakable cheesesteak flavor, many components can be easily substituted to match your dietary needs, preferences, or what you already have in your pantry. Here’s a detailed look at the ingredients and how you can get creative with them:
- Olive Oil: Essential for both marinating the steak and tossing the fries. If olive oil isn’t your preference or readily available, any neutral-flavored oil such as sunflower oil, peanut oil, or avocado oil will work perfectly. These oils have a high smoke point, which is ideal for stir-frying and baking at higher temperatures.
- Russet Potato: Russet potatoes are indeed the best choice for crispy oven fries due to their high starch content and fluffy interior when cooked. However, if you’re looking for a slightly sweeter flavor profile or an alternative, sweet potato fries make an excellent substitution, adding a different nutritional twist to your meal.
- Mushrooms: Portobello mushrooms are fantastic for their meaty texture and rich flavor, closely mimicking the traditional cheesesteak experience. Cremini mushrooms (baby bellas) are also an excellent choice and widely available. If mushrooms aren’t your favorite, you can simply omit them from the recipe without compromising the overall deliciousness too much, or replace them with extra bell peppers.
- Red and Green Bell Peppers: These vibrant peppers are a staple in classic Philly cheesesteak toppings, adding color, crunch, and a subtle sweetness. Feel free to use any color bell pepper you prefer, such as yellow or orange, or a mix of all for an even more colorful salad. If you’re not a fan of bell peppers, they can be excluded, though they contribute significantly to the authentic flavor profile.
- Red Onion: Red onion offers a sharp, sweet bite that balances the richness of the steak and cheese. If you don’t have red onions, white or yellow onions are suitable alternatives. For an authentic and deeper flavor, especially with white or yellow onions, I highly recommend caramelizing them slowly until soft and deeply golden. This process brings out their natural sugars, adding incredible depth to the dish.
- Shredded Cheddar Cheese: Cheddar cheese brings a sharp, creamy element that melts beautifully over the warm steak and veggies. Provolone cheese is a traditional choice for Philly cheesesteaks and would be an excellent substitution, offering a milder, smoother melt. Mozzarella cheese is another good option for a less intense cheese flavor and a great melt.
- Arugula: Arugula serves as the fresh, peppery base for these salad bowls. Its slightly bitter notes provide a wonderful contrast to the rich steak and sweet dressing. Feel free to use any mixed greens, baby spinach, or even chopped romaine lettuce for the base of your salad. Spinach will offer a milder, earthier flavor, while romaine provides a satisfying crunch.
- Salt & Pepper: Always season to taste! These essential seasonings help enhance all the other flavors in the dish.
Honey Dijon Dressing: This dressing is a game-changer, adding a sweet and tangy kick that brings all the elements of the bowl together.
- Dijon Mustard: Provides a sharp, sophisticated base for the dressing. If you prefer to save time and want a ready-made option, you can directly purchase honey mustard dressing from the store and skip adding separate honey and Dijon.
- Honey: Adds natural sweetness and balances the tanginess of the Dijon mustard. If you’re using store-bought honey mustard, you won’t need to add additional honey.
Steak: The star of the show, delivering that classic cheesesteak essence.
- Steak Cuts: While I used fast-fry sirloin steaks for their quick cooking time and tenderness, you have options! Ribeye is traditionally used in authentic Philly cheesesteaks for its marbling and rich flavor. Other good choices include flank steak, skirt steak, or even top round, provided they are sliced very thinly. The key is to slice against the grain for maximum tenderness.
- Worcestershire Sauce: This ingredient adds a deep umami flavor to the steak marinade. If you need a substitute, a combination of tomato paste and balsamic vinaigrette can mimic its savory and tangy notes effectively.
- Salt & Pepper: Crucial for seasoning the steak to perfection.
What Kind of Beef is Best for Philly Cheesesteak Salad Bowls?
For a truly authentic Philly cheesesteak experience, ribeye steak is the traditional cut of choice. Its generous marbling ensures a juicy, flavorful, and tender result when cooked. However, for these healthier salad bowls, I opted for flash-fry sirloin steaks. Sirloin is a leaner cut that still cooks quickly and provides excellent flavor, especially when thinly sliced and properly marinated. The most critical aspect, regardless of the cut you choose, is to slice the beef as thinly as possible. Freezing the steak for about 30-60 minutes before slicing can make this task much easier, allowing you to achieve those paper-thin strips that characterize a great cheesesteak.
What Complements Philly Cheesesteak Salad Bowls?
These Philly Cheesesteak Salad Bowls are designed to be a complete meal on their own, especially with the addition of crispy oven-baked French fries. These homemade fries are not only super crispy but also a healthier alternative to traditional deep-fried versions, significantly reducing the calorie count while still providing that satisfying potato crunch. You can easily swap regular russet potato fries for sweet potato fries if you prefer a different flavor or added nutritional benefits. For an extra touch of flavor and texture, consider adding a sprinkle of fresh parsley or chives over the finished bowls. A light side salad with a simple vinaigrette, or even a classic coleslaw, could also pair well, though the fries already make it quite substantial.
Storing and Reheating Your Philly Cheesesteak Salad Bowls
These Philly Cheesesteak Salad Bowls are fantastic for meal prep, allowing you to enjoy healthy, delicious lunches or dinners throughout the week. To maintain optimal freshness and prevent sogginess, it’s crucial to store each component separately. This means keeping the fresh arugula or mixed greens isolated from any ingredients you might want to warm up, such as the cooked steak, sautéed vegetables, and the crispy fries.
Similarly, store the honey mustard dressing in a separate small container. If the dressing is added to the greens too far in advance, the arugula can become soft and unappetizing overnight. When properly stored in airtight containers in the refrigerator, the steak and vegetables will last for 3-4 days, and the dressing will also keep well for the same duration. The fries are best consumed fresh, but they can also be stored and reheated.
When it comes to reheating, you’ll want to warm the steak and fries while leaving the greens and dressing cold. The steak and vegetables can be quickly reheated in the microwave for 1-2 minutes until thoroughly warmed through. For the fries, while microwaving is an option, it often results in a softer texture. To restore their crispiness, I highly recommend popping them back into a preheated oven or an air fryer. A few minutes in either appliance at a high temperature will bring them back to their golden, crispy best. Assemble your bowl just before serving by combining the fresh greens, warm toppings, and dressing for the best experience.
Freezing the Beef for Future Philly Cheesesteak Meals
While the entire salad bowl isn’t ideal for freezing due to the fresh greens and fries, the cooked or uncooked beef component is perfectly freezer-friendly, making future meal prep even easier. If you have extra uncooked steak, ensure it’s tightly sealed in an airtight container or a heavy-duty freezer bag to prevent freezer burn and maintain its quality. When stored correctly, uncooked steak can last in the freezer for a substantial period, typically around 6 to 12 months, allowing you to stock up when there are sales or simply to have it ready for a quick meal.
Cooked steak also freezes well, lasting for about 3 months when stored properly. Again, use an airtight container or a freezer bag, pressing out as much air as possible to prevent ice crystals from forming. Freezing beef correctly is vital not only for extending its shelf life but also for preserving its flavor and texture. Nobody wants dry, freezer-burnt steak! When ready to use, thaw the beef overnight in the refrigerator before preparing or reheating.
More Easy and Healthy Salad Recipes to Try
If you loved these Philly Cheesesteak Salad Bowls and are looking for more delicious and easy salad ideas that are perfect for meal prep or a quick dinner, check out some of our other popular recipes:
- McDonald’s Southwest Salad Copycat: Recreate your favorite fast-food salad at home with fresh ingredients.
- Chili’s Santa Fe Chicken Salad: A vibrant and flavorful salad packed with grilled chicken, corn, black beans, and a zesty dressing.
- Low-Carb Big Mac Salad Jars: Enjoy the iconic flavors of a Big Mac in a healthy, layered salad that’s perfect for on-the-go meals.
Recommended Meal Prep Tools for This Recipe
To make your meal prep for these Philly Cheesesteak Salad Bowls as efficient and effective as possible, here are a few tools that can come in handy:
- Bento Box Containers: These multi-compartment containers are excellent for keeping your steak and veggies separate from your greens and fries, ensuring everything stays fresh until you’re ready to assemble.
- Ziploc Bag Holders: Perfect for securely holding open reusable freezer bags, making it much easier to portion and freeze your raw or cooked beef without a mess.
- Butcher Box Meat Delivery: I source all my high-quality beef cuts from Butcher Box, which delivers conveniently frozen and responsibly sourced meats directly to my door, ensuring I always have premium ingredients on hand.
Philly Cheesesteak Salad Bowls {Low-Carb}
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Ingredients
- 1 tbsp olive oil
- 1 russet potato
- 1 lb mushrooms sliced (Portobello or cremini work best)
- 1/2 each red and green pepper sliced
- 1/2 red onion sliced (or caramelized white/yellow onion)
- 1/3 cup shredded cheddar cheese (Provolone or Mozzarella are great alternatives)
- 2 cups arugula (or your favorite mixed greens/spinach)
- Salt & pepper to taste
Honey Dijon Dressing
- 1/4 cup Dijon mustard
- 3 tbsp honey
Steak
- 16 oz steaks cut of your choice – I used fast fry sirloin steaks, but ribeye is traditional
- 1 tsp worcestershire sauce (or tomato paste + balsamic vinaigrette)
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
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Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius). This high temperature is key for getting those fries extra crispy.
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To make slicing easier, freeze your steak for up to an hour. This semi-freezing makes it firm enough to cut very thinly. Once slightly frozen, remove it and slice it as thinly as possible against the grain using a sharp knife. In a large bowl, combine the thinly sliced steak with Worcestershire sauce, salt, and pepper. Allow the steak to marinate for at least 10 minutes to absorb all the delicious flavors.
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Thoroughly wash the russet potatoes and cut them into thin, uniform fries. For extra crispiness, soak the cut fries in cold water for 15-30 minutes to remove excess starch. After soaking, drain the water, and pat the fries completely dry with a clean kitchen towel or paper towels. Toss the dried fries with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
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Spread the seasoned fries in a single layer on a baking sheet. Cook them in the preheated oven for 12 minutes per side, or until they are beautifully golden brown and crispy. While the fries are baking, prepare your dressing by mixing the Dijon mustard and honey together in a small bowl until smooth. If using store-bought honey mustard, skip this step.
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Meanwhile, heat a large skillet or wok over medium-high heat with a little olive oil. Add the marinated steak and stir-fry for only 2-3 minutes until it’s just cooked through and lightly browned. Remove the steak from the skillet and set it aside. In the same skillet, add the sliced mushrooms, bell peppers, and red onion. Stir-fry these vegetables for about 5 minutes until they are tender-crisp. Once the vegetables are cooked, return the steak to the skillet and mix it with the veggies. Top this warm mixture generously with shredded cheddar cheese, allowing it to melt slightly from the residual heat.
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To assemble your delicious salad bowls, divide the fresh arugula among serving bowls. Lightly toss the arugula with some of the homemade honey Dijon dressing. Then, add a portion of the crispy oven fries and top with the warm, cheesy steak and vegetable mixture. Drizzle with more dressing if desired. Serve immediately and enjoy the harmonious flavors of this healthy twist on a classic!