American · Lunch
Philly Cheesesteak (Keto)
Thinly sliced ribeye seared hard with sliced onion and green bell pepper, then folded together with melted provolone. Served in a low-carb almond-flour roll or wrapped in lettuce leaves instead of a hoagie. Defining flavours are seared beef fat, sweet onion and gooey cheese with black pepper and butter.
$8
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
49.6gProtein
52.4gFat
8.2gCarbs
4gSugar
1.9gFiber
1052mgSodium
199mgChol
Instructions
1
Prep
Freeze the ribeye on a plate 15 minutes until firm, then slice it paper-thin against the grain and separate the onion and pepper.
2
Saute
Heat the olive oil in a wide skillet over medium-high 4 minutes, add the onion and green pepper and cook until edges brown and onion turns translucent.
3
Sear
Push the vegetables aside, add the butter and ribeye in a single thin layer over high heat 3 minutes until the beef browns and no pink remains.
4
Melt
Chop and combine beef with vegetables, season with black pepper and salt, lay provolone over the pile and cover off heat 1 minute until cheese melts.
5
Plate
Pile the cheesesteak mixture into a low-carb roll or lettuce wrap and serve immediately while the cheese is molten.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g beef ribeye
- 1/2 cup60g onion
- 1/2 cup60g green bell pepper
- 1.5 oz43g provolone
- 1 tbsp1 tbsp butter
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp black pepper
- 1/4 tsp1/4 tsp salt