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Right now I'm into keto/low carb cooking. Eating this way seems like it has to be a life style choice.

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  • Writer's pictureKhanh Eats

Keto/Low Carb Philly Cheese Steak Sandwich that is delicious

I was able to find some zero net carb bread on amazon. Link below. Even though I don't crave stuff like bread anymore. It's kind of just nostalgic to have a sandwich once in awhile.

Check out my video on how I made it. Scroll down to find ingredient list and step by step instructions. Enjoy y'all.


165grams (0.36lbs) Rib-eye steak pre sliced or slice it your self

1/2 red onion sliced about a quarter inch thin

2 bell peppers sliced julienne

1 jalapeno sliced coin sizes

4 cloves chopped garlic

6 tbsp Butter (Kerrygold Grass feed Butter

2 slices of bacon (Optional)

Himalayan Pink Salt

Freshly crushed black peppercorns

2 slices Low carb bread (ThinSlim zero net carb bread

Or Mission low carb tortilla (Mission Carb Balance Tortilla

1/4 to 1/2 cup Shredded mozzarella cheese

A little bit of mayo and ketchup (optional)

Step 1 Julienne

Julienne your vegetables. As in, slice the red onion, bell peppers, and jalapenos into 1/4 inch slices. The jalapeno could be coin size. Make sure you wash your veggies. Than, chop or mince your garlic to desire size.

Step 2 Sliced Beef

Slice your rib-eye steak into very thin slices. Mine came pre-sliced. I just had to cut them a little bit more. You can freeze your steak for about 30 to 45 minutes. When semi frozen it makes for easier thin slices.

Step 3 Saute Time!

Saute onions, bell peppers, and jalapenos. In a frying pan turn on heat to high and when it gets to a good hot heat, but not to hot, turn it down to medium to medium low. Add in 2 tbsp of butter. Once the butter is melted we can add in all the vegetables except for the garlic. The reason why we want our heat at medium low is because we want our veggies to release all of their sugars so it caramelized as much as possible. Freaking delicious. For real. When done, turn off heat and set aside.

Step 4 Bacon Me, Baby! (optional)

In another frying pan we can crisp up our two slices of bacon. Self explanatory, I presume. We are going to use the bacon to top in our sandwich. BTW, I love BACON!

Step 5 SPG

When our veggies are real tender we can season with salt, black pepper, and garlic powder. Season to your taste. I use about a pinch of each.

Step 6 Toasty (Also, optional)

We're just going to take room temperature butter and butter up both sides of our bread and toast on a cast iron skillet. Easy.

If you don't have low carb bread, you can use low carb tortilla. Mission has a brand of tortilla called Carb Balance. You can pretty much fine anywhere. Or, not use any bread or tortilla. Just get a fork and eat the Philly Cheese steak un-wich.

Step 7 The Beef!

After toasting our bread in the cast iron, turn the heat down a little bit and add in 2 tbsp of butter and 1 tbsp of avocado oil. Avocado oil has a 500 degree Fahrenheit smoke point. So, when we add in avocado oil it makes our butter's smoke point a little bit higher. Since, butter's smoke point is only 350 degree Fahrenheit. We can add in our garlic now too. Let the aroma of the garlic infuse into our oils. Once garlic is infused we can add in our pre-sliced rib-eye steaks. Allow the rib-eye to cook a bit than we can add our SPG seasoning. Salt, pepper(freshly crushed or black pepper), garlic powder. Season to your taste as well. Mix well than put in our shredded mozzarella cheese on top and cover with a lid. We want to cover it so that the steam will melt our cheese.

Step 8 Assemble

Take our bread and add condiments if you like. I did. I spread some mayo and ketchup on the lower piece of toast. Our rib-eye and cheese should be don't so we can add that to our bottom piece of toast. Than, add on our caramelized onions and peppers. Add on the bacon if you made that. Than the top slice of bread. I swear this was so delicious.

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