I recently found myself with a nice piece of ‘planned over’ steak and a longing for a low carb Philly Cheesesteak. This recipe is my solution.
When I went to the internet for a recipe I found many variations for a low carb Philly Cheesesteak casserole. It looked good, but I wanted something fast and I wasn’t in the mood to carve up my pretty little piece of steak into chipped beef even though that is traditional.
I decided to slice the steak length-wise and simply ‘sandwich’ the usual veggies and cheese in between the steak slices. The result was quick and I thought, fabulous.
I sauteed onion, mushrooms and a little bell pepper in a bit of olive oil until they began to brown and get soft.
I piled up the veggies and placed cheese slices on top. I would use a provolone slice usually, but I had a little French Swiss cheese at hand and it was wonderful. I added the two steak slices, turned off the heat and put a lid on the pan. I just wanted the cheese to melt and the steak to warm, but not truly cook any more.
After the cheese had melted I place the bottom half of the steak on a plate and smothered it with the vegetable – cheese mixture, added the top of the steak and crowned it with a few golden mushroom slices.
It was marvelous and took less than 15 minutes. I can’t wait to do this again! –Enjoy!
Low Carb Philly Cheesesteak
Ingredients
- 4 oz. steak pre-cooked (slice lengthwise, if desired)
- ½ medium onion thinly sliced
- 2 large sliced mushrooms
- ¼ cup sliced bell pepper
- 1 oz. provolone or Swiss cheese
- 2 tsps olive oil
Instructions
- Saute vegetables in olive oil till softened and beginning to brown.
- Pile up vegetables in pan, place cheese on top and add steak slices. Pleace lid on top and turn off heat.
- Allow cheese to melt and steak to warm.
- Place one slice of steak on a plate and smother it with cheese and vegetable mixture. Top it with second slice of steak.
- Garnish it with sauteed mushroom slices, if desired.
- Serve immediately.
Notes
