American · Lunch
Philly Cheesesteak (Keto)
Thinly sliced ribeye seared hard with onion and green bell pepper, then combined with melted provolone cheese. Served wrapped in lettuce leaves instead of bread. Defining flavours are seared beef fat, sweet onion, gooey cheese and black pepper.
$8
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
49.6gProtein
52.4gFat
8.2gCarbs
4gSugar
1.9gFiber
1052mgSodium
199mgChol
22.1gSat Fat
412mgPotassium
380mgCalcium
2.8mgIron
1.2mcgVitamin B12
31mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Freeze the ribeye on a plate 15 minutes until firm, then slice it paper-thin against the grain. Separate the onion and green pepper.
2
Saute
Heat the olive oil in a wide skillet over medium-high heat 4 minutes, add the onion and green bell 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 deeply 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 completely.
5
Plate
Pile the cheesesteak mixture into lettuce leaves and serve immediately while the cheese is still molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef ribeye
- 1 cup120g onion
- 1 cup120g green bell pepper
- 44 lettuce leaves
- 3 oz86g provolone
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp black pepper
- 1/2 tsp1/2 tsp salt
