Lunch

Delectable Primal Philly Cheesesteak Recipe

The Philly cheesesteak is a legendary sandwich, known for its savory, smoky flavors and oozing creamy cheese. Traditionally made with beefsteak, a hoagie roll, and generous amounts of melted cheese, we’ve put a Primal spin on this iconic Pennsylvania favorite. While it may not be entirely authentic, it is undoubtedly delicious.

Thinly sliced steak, topped with caramelized onions, sautéed mushrooms, and peppers, is a winning combination. Sear the steak for a brief minute, sauté the mushrooms and peppers until tender, and cook the onions until they turn brown and sweet.

This recipe is all about generous portions—pile the ingredients high on a plate and relish in the flavors of a Philly cheesesteak.

What Cheese Goes on a Philly Cheesesteak?

While different chefs may add their own twist, the classic cheesesteak usually features American, provolone, or even Cheez Whiz. In our version, we’ve created a cheese sauce using sharp cheddar cheese, Primal Kitchen Dijon Mustard, and heavy cream. If you prefer, you can simply melt a slice of high-quality cheddar or aged provolone on top or omit the cheese sauce if you don’t tolerate dairy.

Philly Cheesesteak Recipe:

Servings: 8 Preparation Time: 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 color), sliced
• Salt and pepper
• Butter lettuce leaves (optional)

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:

1. Before cooking, place the steaks in the freezer for approximately 30 minutes. This will firm them up, making them easier to slice.
2. Heat the butter in a skillet over medium heat. Once hot, add the onions and peppers. Sauté for about 10 minutes until they become very soft and the onions start to caramelize. Remove the vegetables from the pan.
3. Take the steaks out of the freezer and thinly slice them against the grain. Season the slices with salt and pepper. Add 2 tablespoons of oil to the pan on the stovetop over medium-high heat. Once hot, add the steak to the pan and brown it for about 30 to 45 seconds on each side, giving it a quick stir. The steak should cook quickly to avoid becoming tough. It’s okay if the steak is still pink in the middle. Remove the steak slices from the pan and set them aside.
4. Add the remaining oil to the pan and add the mushrooms. Sauté until the mushrooms become soft, then set them aside. If there is any liquid left in the pan, heat it over medium heat to reduce. Toss the steak slices back into the pan to warm them up, and season with salt and pepper to taste.
5. Arrange the steak and veggies on a plate or on butter lettuce leaves.

Cheese Sauce Recipe:

6. To make the cheese sauce, pour the cream or milk into a small saucepan over medium heat. Stir frequently to warm it up and prevent it from burning. Let it bubble and cook for a minute, then add the mustard and pinch of turmeric. Keep stirring until the sauce thickens.
7. Once the sauce bubbles and thickens, remove it from the heat and quickly add the shredded cheese gradually while stirring continuously. Stir until the cheese melts completely. Drizzle the sauce over the steak and enjoy!

Notes:

• If you desire more cheese sauce, double the sauce recipe. A little goes a long way, but who can resist more cheese?
• If you don’t have ribeye steaks, you can use cuts like top round or sirloin. Keep in mind that leaner cuts may require additional fat in the pan to keep the meat moist.

Nutrition Info (per serving, including meat and cheese sauce):

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