Philly Cheesesteak (with Optional Primal Cheddar Cheese Sauce)

Savory, smokey, and dripping with creamy cheese, the Philly cheesesteak is an iconic loaded sandwich made historically with beefsteak, a hoagie roll, and oodles of melted cheese. We skipped the roll and redid the cheese sauce recipe for a Primal tackle this Pennsylvania native favourite! Not completely genuine, granted, however scrumptious nonetheless.

You actually can’t go unsuitable with thinly sliced steak topped with caramelized onions, sautéed mushrooms, and peppers. Sear the thinly sliced steak for under a minute, sauté the mushrooms and peppers till tender, and prepare dinner the onions till brown and candy.

Pile all of it excessive on plate—Philly cheesesteak isn’t about dainty serving sizes—and luxuriate in!

What Cheese Is on Philly Cheesesteak?

Different cooks would possibly put their very own spin on it, however cheesesteaks often function American, provolone, and even Cheez Whiz. We made our sauce right here from sharp cheddar cheese, Primal Kitchen Dijon Mustard, and heavy cream. You can overlook about making cheese sauce and simply soften a slice of actually good cheddar or aged provolone on high, or skip the cheese sauce when you don’t tolerate dairy.

How to Make a Philly Cheesesteak

Serves: 8

Time within the Kitchen: 1 hour

Ingredients

Meat:

• 3 Tbsp Primal Kitchen Avocado Oil
• 1 Tbsp butter
• 1 onion, sliced
• 2 lbs. (900g) boneless ribeye steaks (see Notes)
• 8 oz. sliced mushrooms
• 3 bell peppers (any shade), sliced
• Salt and pepper
• Butter lettuce leaves, elective

Primal Cheese Sauce:

• ½ cup heavy cream or coconut milk
• 5 oz. shredded sharp cheddar cheese
• ½ Tbsp Primal Kitchen Dijon Mustard (or Spicy Mustard)
• Pinch of turmeric powder

Instructions

Before starting to prepare dinner, place the steaks within the freezer for about half-hour. This will assist them agency up to allow them to be sliced.

Heat the butter in a skillet over medium warmth. Once scorching, add the onions and peppers. Sauté for round 10 minutes or till they’re very comfortable and the onions are starting to caramelize. Remove the veggies from the pan.

Take the steaks out of the freezer and thinly slice them towards the grain. Toss the slices in salt and pepper. Add 2 tablespoons of oil to the pan on the stovetop over medium-high warmth. Once scorching, add the steak to the pan and brown for about 30 to 45 seconds earlier than giving them a stir and browning once more on the opposite facet. You need them to be cooked in a short time so that they don’t overcook and get robust. It’s okay if the steak continues to be pink within the center! Remove the steak slices from the pan and put aside.

Add the remaining oil to the pan and add the mushrooms. Sauté till the mushrooms are comfortable, then set the mushrooms apart. There will in all probability be a bit liquid within the pan after the mushrooms have cooked. Heat the pan over medium warmth and scale back any liquid within the pan, then toss the steak slices again within the pan to heat them, and season with salt and pepper to style.

Place the steak and veggies on a plate or on butter lettuce leaves.

Cheese Sauce Recipe

To make the cheese sauce, pour the cream/milk right into a small saucepan over medium warmth. Stir regularly to assist it heat and to maintain it from burning on the backside of the pan. Let it bubble and prepare dinner for a minute or so, then add the mustard and pinch of turmeric. Keep stirring till the sauce thickens.

Once the sauce is bubbly and has thickened, flip off the warmth and rapidly add within the shredded cheese a bit at a time as you proceed stirring. Continue stirring till the cheese has absolutely melted. Drizzle the sauce over your steak and luxuriate in!

Notes:

• If you need extra cheese sauce, double the sauce recipe. I discover a bit of it goes a good distance, however who doesn’t love extra cheese?
• If you don’t have ribeye steaks, you should use one thing like high spherical or sirloin. Keep in thoughts that you could be want so as to add extra fats to the pan whereas cooking leaner cuts of meat to maintain the meat moist.

Nutrition Info (1/8 of meat and cheese sauce):

Calories: 532
Fat: 45 g
Saturated Fat: 21 g
Carbs: 6 g
Net Carbs: 5 g
Protein: 24 g

Print

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Description

Savory, smokey, and dripping with creamy cheese, the Philly cheesesteak is an iconic loaded sandwich made historically with beefsteak, a hoagie roll, and oodles of melted cheese. We skipped the roll and redid the cheese sauce recipe for a Primal tackle this Pennsylvania native favourite!

Meat:

• 3 Tbsp Primal Kitchen Avocado Oil
• 1 Tbsp butter
• 1 onion, sliced
• 2 lbs. (900g) boneless ribeye steaks
• 8 oz. sliced mushrooms
• 3 bell peppers (any shade), sliced
• Salt and pepper
• Butter lettuce leaves, elective

Primal Cheese Sauce:

• ½ cup heavy cream or coconut milk
• 5 oz. shredded sharp cheddar cheese
• ½ Tbsp Primal Kitchen Dijon Mustard (or Spicy Mustard)
• Pinch of turmeric powder

Before starting to prepare dinner, place the steaks within the freezer for about half-hour. This will assist them agency up to allow them to be sliced.

Heat the butter in a skillet over medium warmth. Once scorching, add the onions and peppers. Sauté for round 10 minutes or till they’re very comfortable and the onions are starting to caramelize. Remove the veggies from the pan.

Take the steaks out of the freezer and thinly slice them towards the grain. Toss the slices in salt and pepper. Add 2 tablespoons of oil to the pan on the stovetop over medium-high warmth. Once scorching, add the steak to the pan and brown for about 30-45 seconds earlier than giving them a stir and browning once more on the opposite facet. You need them to be cooked in a short time so that they don’t overcook and get robust. It’s okay if the steak continues to be pink within the center! Remove the steak slices from the pan and put aside.

Add the remaining oil to the pan and add the mushrooms. Sauté till the mushrooms are comfortable, then set the mushrooms apart. There will in all probability be a bit liquid within the pan after the mushrooms have cooked. Heat the pan over medium warmth and scale back any liquid within the pan, then toss the steak slices again within the pan and season with salt and pepper to style.

Place the steak and veggies on a plate or on butter lettuce leaves.

To make the cheese sauce, pour the cream/milk right into a small saucepan over medium warmth. Stir regularly to assist it heat and to maintain it from burning on the backside of the pan. Let it bubble and prepare dinner for a minute or so, then add the mustard and pinch of turmeric. Keep stirring till the sauce thickens. Once the sauce is bubbly and has thickened, flip off the warmth and rapidly add within the shredded cheese a bit at a time as you proceed stirring. Continue stirring till the cheese has absolutely melted. Drizzle the sauce over your steak and luxuriate in!

Notes

If you need extra cheese sauce, double the sauce recipe. I discover a bit of it goes a good distance, however who doesn’t love extra cheese?

If you don’t have ribeye steaks, you should use one thing like high spherical or sirloin. Keep in thoughts that you could be want so as to add extra fats to the pan whereas cooking leaner cuts of meat to maintain the meat moist.

• Prep Time: 10 minutes
• Cook Time: 45 minutes

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 532
• Sugar: 3 g
• Sodium: 199 g
• Fat: 45 g
• Saturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 103 mg
• Net Carbs: 5 g

About the Author

A meals blogger, recipe developer, and private chef primarily based in Missouri, Priscilla focuses on low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and observe her meals adventures on Instagram and Pinterest.

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