This picture shows a plated presentation of the shaved steak bowls with sweated peppers, onions, and melted cheese on top. Garnished with pickle spears.

Shaved Steak Bowls

This picture shows a plated shaved steak bowl ready to eat. The picture shows a fork scooping a portion to eat.

It’s like a cheesesteak sandwich without the bread and extra carbohydrates. These shaved steak bowls with peppers and onions topped with melted, gooey cheese are a rich and savory meal that pairs well with kosher dill pickle spears.

Shaved Steak Bowls


Cheesesteak sandwiches taste amazing! There is no arguing with that. But, unfortunately, those sub buns come packed with tons of calories and carbohydrates. This makes them off-limits for many people with medical conditions and those on ketogenic, carnivore, and other low carbohydrate diets. This recipe lets you ditch the bread and enjoy the best parts of a cheesesteak sandwich from home.

Nutritional Information and Ingredients

Nutritional Information taken from a combination of the ingredient packaging and the MyFitnessPal app. Serves 2.


Calories (per serving): 718.25
Protein: 53.6
Fat: 50.5
Carbohydrates: 16.25


  • 14Oz Shaved Beef Steak
  • 1 Medium Onion
  • 2 Baby Bell Peppers
  • 1Cup Shredded Sharp Chedder Cheese
  • 2Tbl Mayonnaise


  • Salt
  • Pepper
  • Pickle Spears on the side
This photograph shows the ingredients laid out for cooking a shaved steak bowl: Shaved steak, salt, mayonnaise, shredded cheese, mini bell peppers, pickle spears.

Instructions- Shaved Steak Bowls

This recipe requires minimal prep. Peel the onion. Cut in half, and then slice into thin strips. The baby bell peppers will need to be cored and cut into strips. Preheat a greased pan on medium heat, then sweat the vegetables in a pan until the onions are translucent and the peppers soften. As the veggies become softer and let out moisture, season them with salt and pepper and mix thoroughly. Occasionally stir to prevent burning or sticking to the pan. Remove them from the pan once the vegetables are soft and set aside. They will be re-added to the dish near the end.  

Regrease the pan and add the package of shaved steak. It should make that telltale beautiful sizzle sound as the meat contacts the hot pan. Salt and pepper heavily. Allow the meat to cook and begin developing a crust. This will add additional texture to the beef when eating. Stir and flip the meat until cooked. The shavings should all have lost their red color and taken on the browns and greys of cooked beef.

Add a couple of tablespoons of mayonnaise and quickly stir into the steak shavings. The mayonnaise adds additional fat and moisture to the dish. It will also cook down and become translucent. It won’t be visible in the final dish, but you should feel and taste what it adds.

Add the peppers and onions back to the pan, and mix thoroughly. Divide the pan into two portions with some exposed pan between them. Add about a half cup of shredded cheese to the top of each portion. Finish by adding about an ounce of water to the bare pan between the portions and cover with a lid. Turn off the heat and allow it to sit with the top on. The steam will quickly melt the cheese in less than a minute.

Once the cheese melts, you are ready to plate and serve. This dish goes great with a pickle spear garnish. The salty crunch pairs well with the richness of the shaved steak.

This picture shows a plated presentation of the shaved steak bowl with sweated peppers, onions, and melted cheese on top. Garnished with pickle spears.
This picture shows a cooked serving of the shaved steak bowl in a glass container and lid for storage.

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