Tag: philly cheesesteak

Cooking

Keto-Friendly Philly Cheesesteak

Barefoot Faith Journey

Keto-Friendly Philly CheesesteakKeto-Friendly Philly Cheesesteak

Ingredients

Round steak

Montreal steak seasoning

Onion

Garlic

3 green peppers

Fresh mushrooms

Bacon grease

1 block of cream cheese

2 c. cheddar

1/2 c. mayo

2 T. Worcestershire sauce

Provolone

Directions

In an electric skillet, get bacon grease hot.  Cut round steak into strips and then I cut those strips in half.  Throw them in the skillet.  Add your onion, garlic, mushrooms, Montreal seasoning, and sliced-up peppers.  Saute this until you have sweated out the veggies and they are tender but not mushy.

In Bowl

Add the cream cheese, cheddar, mayo, and Worcestershire sauce.  Mix this well and pour over the meat and veggies.  In a greased baking dish, add your meat/veggies.  Then layer on TONS of provolone…cause ya know…cheese.

Bake at 350 for about 30 minutes.  Let sit for a minute.  This can be served with “burnt” rice cauliflower.

 

Cooking

Philly Cheesesteak Hoagie Sandwich

Barefoot Faith Journey

Philly Cheesesteak Hoagie Sandwich

Hot on the heels of returning from Pittsburgh, this Philly Cheesesteak Hoagie Sandwich is still on my mind. I ate one there, and now I’m making it here! However, I made fries with the sandwich cause my brain is still too tired to do anything else. Fries are easy, plus Big Daddy handled the deep fryer.

Philly Cheesesteak Hoagie Sandwich

Round steak (I think I had about 4 in each package)

Worcestershire Sauce

Seasoning Mix (Combine 1 c. kosher salt, 1/2 c. garlic powder, 1/2 c. onion powder, 1/8 c. pepper in an old parmesan container. Mix well. I use this seasoning mix for all my recipes).

Bacon Grease (or some other type of oil for cooking the meat)

Green pepper, yellow pepper, 2 orange peppers, and red pepper (this is what I had on hand)

Onion

Minced garlic

2 packs Hoagie Rolls (scoop out the inside of the bottom 1/2 of the roll. I save this in a baggie and freeze. Reuse when you need bread crumbs)

2 packages provolone

Remember, this recipe has to feed my whole family, and there are 10 on any given day, so adjust accordingly.

Directions

First, I slice my round steak very thinly. Next, I place it in a bowl with a sprinkle of seasoning and some Worcestershire sauce. Stir well and let marinate for about 30 minutes to an hour. This helps soften up the steak.

Once that is done, I get out my mandolin and thinly slice the peppers and onions. I get them in my big skillet with some bacon grease (and extra virgin olive oil). Also, I add minced garlic. I season this a bit too. You can add mushrooms if you want; that would be good too.

I scoop out all the veggies. Then, I start working on my meat (in the same skillet). Once that cooks up, I taste test to ensure it is seasoned well.

I take the hoagie’s bottom half and scoop out the innards. The bottom needs to be toasted, just a bit at 350 for about 5 minutes or so. If you don’t do that, then your bun will get soggy.

Once toasted, I place 1 piece of provolone on top of that toasted bottom bun. Next, I place some meat on top of the cheese layer. Then, I add the veggies. Lastly, I put another slice of provolone on top.

I place it in the oven at 350 for about 10-12 minutes. Just making sure the cheese is melted. For the last couple of minutes on the timer, I will add the top of my rolls to get them toasted.

They turned out well!

 

 

Cooking

Philly Cheesesteak Mac & Cheese Recipe

Barefoot Faith Journey

Philly Cheesesteak Mac & Cheese Recipe

I made A TON of this, so I will try and trim down my recipe. I’m certain no one, but my family needs 2 – 13×9 pans of this. We are freezing one of the pans, so there is supper for another day.

Philly Cheesesteak Mac & Cheese Recipe

Round steak

Water

Seasoning Mix

Beef Bouillon Granules

Montreal Steak Seasoning

In my Instant Pot, I put my trivet. My round steak comes with about 3 in each pack. I take that apart, and I place one on my trivet. Then I add some seasoning mix and some Montreal Steak seasoning. I repeat until all my steaks are in the instant pot.

Next, I get about 2 cups of water (I will use this broth later on) and mix in about 2 teaspoons of the beef granules. I pour that over the steaks. Place the lid; seal the manual for 30 minutes (my steaks were mainly frozen).

Next Step

While the steaks were cooking, I got my elbow noodles going. Again, I used the Instant Pot. When I throw my noodles in there, I add a 1/2 stick of butter, seasoning, and enough water to cover however many noodles you use. Now, pop on the lid, place on the seal, manual, and I set it for 8 minutes.

While Waiting

3 cups finely chopped fresh spinach

2 tsp Montreal Seasoning

Seasoning Mix

Fresh mushrooms, finely chopped

1 T. minced garlic

1 onion, finely chopped

Orange, Red, and Yellow pepper, finely chopped

2 T. butter

2 T. Quinoa Flour (or any type of flour)

1 c. beef broth (from the meat)

1 c. milk

Provolone, 2 c. chopped up

Mozzarella, 2 c.

2 cups cheddar (with more for topping cause I like cheese)

Saute up the first 8 ingredients.  Add flour and broth.  Stir till mixed well.  Add milk.  Boil till thick.  Once thick, add cheese.

Finishing It Up

When your noodles are done, you should not need to drain them.  If they need it, though, drain off excess liquid.  Mix the noodles in the cheese sauce.  Place in a 13×9 greased baking dish.  Top with French Fried onions and cheddar.  Next time, however, I will use Panko for my topping.

Bake at 350 for about 40 minutes.

 

Cooking

Philly Cheesesteak Casserole

Barefoot Faith Journey

Philly Cheesesteak Casserole

Philly Cheesesteak Casserole

Here is a recipe for a Philly Cheesesteak Casserole with Rice. I love Philly Cheesesteaks, so a riff on this is good. Mixing things up is something I enjoy doing. As a bonus, it is low carb compared to its counterpart.

In my instant pot, I put in a Roast (you can use round steak or any other steak meat) and added about 2 cups of water. I splashed on Worcestershire sauce, about 1/4 tsp red pepper flakes, seasoning, Basil, and Italian Seasoning. I also put about 4 pats of butter on top just because I wanted to do that. It was frozen when I put it in, so I hit “roast,” and boy did it get done! It was so good.

I pulled that out and let it rest a bit, and in the juice, I added fresh mushrooms, 2 cut-up onions, 2 cut-up green peppers, and some minced garlic. I let that cook up till the veggies were tender.

While cooking, I sliced my roast into thin strips and added it to the veggies, letting that play in the juice for a while. I got my 13×9 baking dish sprayed, used a slotted spoon to get out the meat/veggies, and placed it in the dish. I layered that with swiss cheese.

Next Up

I put it in the oven at 350 for about 30 minutes.

Next, I poured the leftover juice into my regular instant pot (about 3 cups) and added 2 cups of water. I put in 5 c. of white rice and cooked it.

I served the cheesesteak over the rice.

Then I wanted to slap my mama 🙂