Our Paleo Family

Philly Cheesesteak in a Bowl (Primal, Keto, THM-S)




A few years ago, we studied early American history in our homeschool. This was my favorite year of our studies to date because American history, well, any history for that matter, was a huge, gaping hole in my public education. While teaching my kids, I learned so much about the founding of this great country of ours that I had never heard before. I was truly fascinated. I fell in love with our Founding Fathers. Thankfully, my kids felt exactly the same same and our enthusiasm was contagious. We got dad on the history bandwagon as well.

We loved this history stuff so much that we decided to take a big summer vacation and visit the primary spots involved in our country’s early days: Minuteman National Park, Yorktown Battlefield, Boston, Washington DC, Williamsburg, and of course, Philadelphia.

At the time, I had been following the paleo diet for a couple years, but I was so tempted by the intoxicating aroma of the Philly cheesesteaks wafting down the streets that I decided to indulge in a small one, bread and all. When in Rome, as they say. That was the last gluten I ever ate (knowingly) and it was worth it!




Philly cheesesteaks happen to be one of my husband’s favorite foods. When we eat out and a cheesesteak is on the menu, he almost always orders it. Now that he’s on the gluten free and mostly paleo bandwagon, it’s rare that he finds a cheesesteak with gluten free bread so I knew this was something I needed to work on.

Close on the heels of Eggroll in a Bowl success, I thought, why not Cheesesteak in a Bowl? And the result? One word: amazing! You have to make this. And if you feel like indulging and can find a good gluten free sandwich roll, by all means, make it a cheesesteak in a bun, but trust me, it is absolutely delicious without the bread. Cross my heart.

If you absolutely cannot eat any dairy, I’m sorry. Though honestly, the meat and veggie mix is so flavorful, you’ll be just fine. If you want to get a little of that creaminess that would come from the cheese, stir in a couple tablespoons of coconut cream or even coconut yogurt.




Philly Cheesesteak in a Bowl (Primal, Keto, THM-S)
Print Recipe
All the goodness of a Philly Cheesesteak, but right in your own home!
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Philly Cheesesteak in a Bowl (Primal, Keto, THM-S)
Print Recipe
All the goodness of a Philly Cheesesteak, but right in your own home!
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Cut onion and pepper in half and slice into strips.
  2. Heat a large cast iron skillet over medium-high heat. Add 1 Tbsp. cooking oil. Add onions and peppers to pan. Sprinkle on a little salt and pepper. Cook, stirring occasionally for 5 minutes, then add mushrooms and cook 10 minutes more, until vegetables are tender and slightly browned.
  3. Remove to a plate and cover with foil.
  4. Add butter to skillet. No need to clean it out after cooking the veggies.
  5. Lay meat out on the paper it came wrapped in or paper towels. Sprinkle on 1/2 tsp. salt and 1/4 tsp. pepper and rub it in. Now add the meat to your hot pan.* DON'T STIR. Really, don't stir. Let the meat sit there and cook for 1 1/2-2 minutes. Now flip it around so it cooks on the other side. You should be using a tender piece of meat that will cook very quickly. This only takes 4-5 minutes total.
  6. Stir in the coconut aminos, Worcestershire sauce and hot sauce. Add back in the mushrooms, onions and peppers. Stir to combine everything together.
  7. Turn your oven on broil.
  8. Taste your meat and veggie mixture and adjust seasoning if necessary.
  9. Top with cheddar and provolone and place under broiler for 3-5 minutes, until cheese is melted.
  10. Serve hot!
Recipe Notes

*I highly suggest you ask your butcher to slice the meat for you. Tell him or her that you are making Philly cheesesteaks and they will know exactly how to slice it. If you buy your meat somewhere without a butcher or have a particularly grouchy one that won't be helpful and therefore have to do the slicing yourself, follow these tips:

  1. freeze the meat for about 30 minutes as this will make it easier to slice
  2. start with a very sharp knife (see my knife sharpening tips here)
  3. slice as thinly as you can

**Some say Worcestershire sauce isn't paleo. I'm not sure why not. Just check your ingredients. It might contains some sugar. I've made a homemade version, but I use it so infrequently that it went bad in my fridge. I'm fine with using a little of it on occasion. You use your best judgement.

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