Readers and eaters, buenas noches!
These Philly cheesesteak sammies are incredible. I mixed them together a few days before PC left for Germany, and then ate the leftovers all by myself for several nights after he was gone. True to form, I am scrambling to get this post written before beddy bye time. So grab your apron and meet me in the kitchen.
Let’s Get Cooking: Low Carb Philly Cheesesteak Sandwiches
Had to look up the history of this sandwich so I could share with you. According to visitphilly.com, the origin of the cheesesteak dates back to 1930 and a hot dog vendor named Pat Olivieri. One day Pat decided to grill a little chopped beef along with his hot dogs. The aroma of the grilling meat caught the attention of a Philadelphia cab driver who asked Olivieri to prepare him a beef sandwich. The next day word was out and taxi drivers from all over town lined up to order their own Philly cheesesteak sandwiches.
Locals have created their own oral shorthand for ordering these sandwiches. A ‘one provolone with’ would be a single cheesesteak sandwich with provolone cheese and grilled onions. No mincing words. ‘One Whiz without’ would be a cheesesteak with Cheez Whiz, hold the onions.
This recipe mixes all of the ingredients into a sort of casserole that you bake. Here’s what you need to get together.
Just seeing that photo makes me hungry for these again. I might even share the left-overs with my Prince this time, if he plays his cards right.
- 2 tablespoons of coconut oil
- 3 medium onions sliced (by now, you know that PC’s tummy would explode with that many onions, I used 1 onion)
- 3 bell peppers; sliced (ditto above, I used 1 pepper)
- 1 tsp of garlic
- 1 tsp of salt
- 1 tablespoon of Italian seasoning
- ½ tsp of crushed red pepper flakes
- 2 packages of Hormel All Natural Beef slices; cut into strips (you can use another brand equaling 12 oz of meat)*
- 1 large box of sliced mushrooms
- 1 package of Swiss cheese slices (used Sargento’s Ultra Thin Swiss cheese slices)
*I could not find Hormel All Natural Beef Slices to save my soul. I finally looked them up on the Internet to try to see what I could sub for them. Wound up using two brands of thin sliced, deli roast beef. Didn’t need both packages but thought I would try both since I wasn’t using the right thing anyway. Worked great!
- Preheat oven to 375.
- Chop onions, bell peppers, mushrooms. (I use this handy, dandy gadget – a gift from Sharon, my BFF – to chop)
- Heat large skillet.
- Melt coconut oil in skillet.
- Add onions, bell peppers, mushrooms, garlic, salt, pepper, cook until onions become slightly translucent.
- Add thin ribbons of beef (deli beef) to skillet.
- Saute a few moments longer just to blend the flavors.
- Transfer everything into a 9×13 pan.
- Top with sliced Swiss cheese.
- Bake in oven for 10-15 minutes to melt cheese.
Although the original recipe makes 6 servings, I would say we stretched it to more like 8-9 servings. You can kind of see where each slice of Swiss cheese is in the photo above. Each serving had about one slice of cheese on top; approximately 9 portions. Each of my servings is about 6 Weight Watchers points.
We ate our Philly cheesesteak sandwiches on Hawaiian hamburger buns, which carbed this meal up nicely. But it would be just as delicious served on leaf lettuce. And that would add an interesting crunch.
I really need to make this again SOON!
Have you ever been to Philly and had an authentic cheesesteak sandwich? Do you consider a sandwich dish enough of a meal for dinner? My mom could never have gotten away with serving my dad a sandwich for supper. Or rarely anyway. It wasn’t dinner unless we had meat, potatoes/rice, two veggies or a veggie and a salad. At our castle, PC would consider that Thanksgiving!! Ha!
Hope you will give this a try. It is so quick and easy and packed with so much flavor. And if you find those illusive Hormel All Natural Beef slices, please let me know where to look!
If I hurry, we can still get into bed on time so with that, I bid you a good night. Thank you for joining me again today. Making an easy pot roast recipe in the crock pot tomorrow. If it meets with our approval, I’ll share that recipe in an upcoming ‘Tasty Tuesday’ real soon. Sweet dreams, sweet friends!
Hugs and kisses,