The Philly Cheesesteak gets its name from its place of origin… Philadelphia, PA. Two brothers, Pat and Harry Olivieri, are credited with its creation and development in the 1930s. Sure wish I could thank them personally for this creation!
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Loved by many
It’s safe to assume I have had (and made) a Philly Cheesesteak or two… or three… in my time. This simple pairing of ingredients makes for some seriously delicious fare. In fact, this beefy goodness can be found at the fair, on food trucks, on the menu of casual restaurants and even of some upscale restaurants and now, on our Keto menu!!
This sandwich, loved by many, has a serious reach… far beyond the borders of its beginnings in Philly.
The star of the show…
One of my favorite steaks of all time is the Rib-eye. It is so flavorful because of all of its beautiful fatty marbling, which makes for an oh-so-juicy and tender cut of beef. So, slicing this cut of beef thin and adding to it delicious aromatics… is pure genius and sure does pack a flavorful punch!
The veggies and cheese add so much to this dish making it complete, in a sense. Being 100% transparent I am not a big fan of chomping down on big chunks of green bell pepper. While I love the flavor, I just don’t like chomping on big chunks of it… all right I said that already. But for some reason… I will eat them with this combination. The Philly has me mesmerized somehow. Plus, at home, I can slice this green veggie really thin.
Provolone is the preferred cheese here. While mild deli provolone will do… Sharp or extra sharp will be more authentic and more flavorful! I typically get a rather large chunk of it from the deli and shred it to allow for more cheesy coverage and
How to serve it up
Traditionally served up hot, in a boat o’ bread, this would not be on a Keto menu. But, with a little tweaking from these two Ketofied Sisters, it totally can be! I served it up on some of our fat head dough made into a flatbread/tortilla of sorts. And, let me tell you, it was so good!
It could be served with another Keto “bread” of your choice. We’ve also eaten the Philly filling solo (it’s that good) alongside another veggie like broccoli or a large salad. Do what works with your macros, schedule, budget, and family.
We sure hope you’ll like this recipe and make it a new delicious addition to your Keto menu in your home! Blessings and Enjoy!!
- 1 lb Rib-eye Steak or Top Round (sliced into thin strips) (see notes)
- 1 Medium Yellow Onion (halved and sliced)
- 4-6 Cloves Garlic (minced)
- 1 Green Bell Pepper (Sliced into thin strips)
- 1 Cup Sliced Mushrooms
- 1-2 teaspoons Culinary Algae Oil by Thrive (This is our oil of choice but you can use olive oil.)
- 1/4 cup Beef Bone Broth
- 1 Tablespoon Coconut Aminos
- Salt and Pepper to taste
- Provolone Cheese (shredded) (see tips)
Read the helpful tips before you start.
Prep your meat and veggies. Shred the cheese.
Heat your skillet over medium-high heat. Add the Algae oil, onion and mushrooms sauté until the onions are translucent and the mushrooms are tender and browned.
Add in the minced garlic and sauté a minute longer until garlic is fragrant. Add in the bell pepper. Sauté until the bell pepper is just tender. Remove veggies from the skillet set aside covered to keep warm.
Turn the heat up slightly and add in your steak. Allow the steak to cook on one side for a while (about 2 Min) so it can sear. Once the steak is seared give it a good stir and cook the meat through until nice and browned.
Add in the bone broth, Coconut Aminos, salt, and pepper. Reduce the heat and add the veggies back into the skillet and stir to combine with the steak.
Taste and add any additional salt or pepper you may need. Simmer uncovered for a few mins to allow the beef broth to reduce by at least half. You do not want it overly wet or soupy.
Once the broth has reduced by half remove from heat, plate it up and serve immediately.
Make this and let us know what you think!
Let’s talk about that gooey cheese.
Provolone is the preferred cheese here. While mild deli provolone will do… Sharp or extra sharp will be more authentic and more flavorful! Other cheese options that will work include Swiss or Whole milk Mozzarella. You can buy a large chunk of cheese from your grocery store’s deli and shred it at home. Otherwise, you may purchase slices. I love mine shredded.
My number one choice here is rib-eye. Rib-eye is fatty and tender. But, let’s face it, this cut of meat isn’t necessarily within everyone’s budget. Here are a few other choices that you can use or snag when they are on sale. Top Round, strip loin, any other type of steak and even a roast could work as long as you slice the meat extremely thin.
To get thin slices of steak pop the whole rib-eye into the freezer for about 20-30 min or until just firm to the touch before slicing. (We’re not talking frozen solid firm.) The meat will firm up making it so much easier to work with.
Make sure your knife is sharp for the perfect slice. Plus, you don’t want to injure yourself working with a dull knife can be dangerous.
Please make sure you slice your steak against the natural grain of the meat. This little technique will yield to a tenderer end product. Cutting the meat with the grain will almost always yield a tough chewing experience. That’s no Bueno!
We got approximately 6 servings (could possibly get 8 servings from it). For each serving, the macros are as follows.
Net Carbs 6