Low Carb Cheesesteak Sandwiches
Satisfy your cheesesteak cravings without the carbs with these irresistible Low Carb Cheesesteak Sandwiches! Loaded with tender, thinly sliced ribeye steak, sautéed bell peppers, and caramelized onions, this hearty dish is topped with gooey provolone cheese for a rich and savory finish. Perfectly customizable, you can serve the filling on roasted portobello mushroom caps for a meaty, keto-friendly twist or wrap it in crisp lettuce leaves for a fresh, low-calorie option. With just 15 minutes of prep time and simple ingredients, this recipe delivers bold flavors while fitting seamlessly into a low-carb or gluten-free lifestyle.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 2 pieces Bell peppers (any color, sliced)
- 1 piece Onion (thinly sliced)
- 6 slices Provolone cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 6 pieces Portobello mushroom caps (optional, for serving)
- 6 pieces Lettuce leaves (optional, for serving)
Instructions
1. Prepare the ribeye steak by placing it in the freezer for 20 minutes to make slicing easier. Once slightly firm, thinly slice the steak against the grain into bite-sized strips.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak to the skillet and season it with garlic powder, salt, and black pepper. Cook for 3-4 minutes until no longer pink. Remove the steak and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion to the skillet. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
4. Lower the heat to medium and return the cooked steak to the skillet. Stir to combine the steak with the peppers and onions.
5. Lay the slices of provolone cheese over the steak and vegetable mixture. Cover the skillet with a lid for 1-2 minutes, or until the cheese melts.
6. If using portobello mushroom caps, preheat the oven to 400°F (200°C). Remove the stems and scrape out the gills from the mushroom caps. Place them on a baking sheet, brush lightly with olive oil, and roast for 10 minutes until tender. Alternatively, you can use lettuce leaves as a lighter, fresher option.
7. To assemble, spoon the cheesesteak mixture onto the portobello mushroom caps or lettuce leaves. Serve immediately and enjoy your low carb cheesesteak sandwiches!
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 32.6 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1413 mg | 109% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4606 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
