With all the flavor and none of the carbs, you’re not going to miss the bread in these meaty, juicy, and
Pretty simple to
Roast Your Own Beef for Keto Friendly Philly Cheesesteaks
I started out with a big ole hunk of meat (bottom round roast) that I got on sale at the supermarket. I knew that beauty would be tough as nails if just eaten as a roast, but cooked to medium-rare and sliced thin, it’d be delicious in a variety of dishes.
And, I’ve been craving big, juicy, and fully-loaded keto friendly Philly cheesesteaks for a while now, so it was a match made in heaven! I cooked that bad boy low and slow until it was mid-rare (125F) then let it cool completely. Once cold, I pulled out the slicer and sliced that beast into piles of super-thin and
Then, it was just a matter of doing a quick saute on some veggies, and layering it all, topping it with some cheese, and sticking it under the broiler to melt it into juicy deliciousness.
It turned out great and stayed nice and juicy, but don’t be afraid to add a dollop of mayo to help keep things moist if it does start to get a little dry.
Everyone in the family loved this, and I’ve got enough sliced roast left for another two meals for the whole family! I served it with a side of Crack Cauliflower because honestly, I still can’t get enough of it! What a great example of Ketocookingwins.com!
You won't miss the meat in this hearty and satisfying meal that brings to your plate all the flavors of a traditional cheesesteak.
- 3/4 pound thinly sliced roast beef, keep it rare for extra flavor!
- 1 tbsp olive oil
- 1 each red bell pepper, sliced thinly
- 1 small onion, sliced thinly
- 8 ounces button mushrooms, sliced
- 1 clove garlic, minced
- 8 ounces provolone cheese, or use your favorite cheese
- salt and pepper to taste
- Use leftover roast beef that's been sliced super-thin, or buy some from the deli to use in this hearty bunless sandwich. If you're feeding the non-keto family, stack their sandwiches on buns before toasting under the broiler. But for all you keto fans, go bunless!
- Slice the bell pepper, onions, and mushrooms. In a skillet over medium heat, add the olive oil and the onion and sautee for a few minutes until it starts to turn translucent. About 3 minutes. Add the sliced mushrooms and continue cooking for about 10 minutes until the mushrooms have given off most of their liquid and it has evaporated from the pan.
- Add the garlic and peppers, stirring to combine. Cook an additional 2-3 minutes for the peppers to soften a bit. Season with salt and pepper.
- To assemble: place 1/4 of the meat in an oven-safe dish. Add the desired amount of peppers, onions, and mushrooms, and top with 1/4 of the cheese. Heat under the broiler until the cheese has melted, and enjoy!
Amount Per Serving: Calories: 387Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 89mgSodium: 1344mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 4gProtein: 34g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.