Description
These Keto Philly Cheesesteak Rolls are a low-carb twist on the classic Philly cheesesteak sandwich, using hearty portobello mushroom caps as the base. Filled with tender skirt steak, sautéed onions, green bell peppers, and topped with melted provolone cheese, this recipe is perfect for a satisfying and flavorful keto-friendly meal.
Ingredients
Scale
Main Ingredients
- 1 lb skirt steak or thinly sliced ribeye
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 6 large portobello mushroom caps
- 6 slices provolone cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the mushroom rolls.
- Season Steak: Season the skirt steak generously with salt and pepper on both sides to enhance flavor.
- Cook Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak and brown it for 2-3 minutes per side until cooked through but still juicy. Remove steak and set aside.
- Sauté Vegetables: In the same skillet, add butter. Once melted, add thinly sliced onions and green bell peppers. Sauté for 5-7 minutes until onions are translucent and peppers become tender.
- Slice Steak: Thinly slice the cooked steak into strips suitable for filling the mushroom caps.
- Prepare Mushrooms: Clean the portobello mushroom caps by removing the stems and gills carefully, wiping them with a damp paper towel to remove any debris.
- Assemble Mushroom Caps: Place each mushroom cap on a baking sheet, top side down, ready to be filled.
- Add Filling: Evenly divide the steak strips and the sautéed onion and pepper mixture among the mushroom caps.
- Add Cheese: Place one slice of provolone cheese on top of each filled mushroom cap.
- Bake: Bake in the preheated oven for 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and allow to cool slightly before serving to enjoy warm and flavorful keto-friendly Philly cheesesteak rolls.
Notes
- Ensure not to overcook the steak to keep it tender and juicy.
- Cleaning the mushroom caps properly is essential to avoid any grit or dirt in the final dish.
- This recipe is ideal for a ketogenic or low-carb diet due to its grain-free mushroom base.
- You can substitute provolone cheese with mozzarella or cheddar if preferred.
- For added flavor, consider seasoning the vegetable sauté with garlic or smoked paprika.
