Philly Cheesesteak in a Bowl (Primal, Keto, THM-S)
All the goodness of a Philly Cheesesteak, but right in your own home!
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  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.