Philly Cheesesteak Keto-style
Everyone I know is on “the keto”. So this one is for you, my friends! When I think “Philly cheesesteak” (which is always “with”- for those in the know), I think of a weird place in Philadelphia that fascinates me: Mutter Museum. Don’t ask my why and don’t over-analyze it…in my brain, they just go hand in hand!
I thought about making this little morsel of goodness more keto-friendly and we are serving this neat sausage/pepper/onion as a package that’s both low-carb and delicious. We are using beef shaved steak from Walden Local (my favorite meat delivery) or you can use ribeye if you want. If using ribeye, freeze first for about 15 min to make it easier to thinly slice.
Keto-style Philly Cheesesteak
Ingredients
- 1 lb. beef shaved steak
- 4 bell peppers, halved (stem attached) and cleaned of seeds and veins
- 1 large sweet onion, sliced
- 3 cloves of garlic, minced
- 16 slices of Provolone (you can use American cheese) – chop 8 slices and leave aside
- 2 tablespoons of vegetable oil
- salt & pepper
Directions
- We blanch the pepper halves in some furiously boiling water for about 2 min. We drain (skin side up) on a baking sheet fitted with a wire rack.
- In a cast iron pan (or sauté pan), we heat the oil and when it starts shimmering, we add the sliced beef, taking care not to crowd the pan. Sprinkle some salt & pepper. Sauté until no longer pink and remove to a warm plate.
- Add to the same pan the sliced onion and cook over medium-low heat for about 20 min, until soft and caramelized, taking care to scrub whatever brown bits goodness the beef left in the pan.
- Add the beef and the chopped provolone back in the pan.
- When the cheese melted, take off the heat and start filling the pepper halves with the filling.
- Top each pepper half with a slice of provolone cheese and place under the broiler for about 4-5 min (until cheese melted and browned).
- Devour it!
All photos are the work of my very talented, professional photographer husband, Dariusz Terepka.