Oh, Philly cheesesteak. How do we love thee? Let us count the ways: succulent roast beef... pillowy Oopsie bread... rich, tomatoey sauce... stretchy, melted provolone. Oh, and you’re low-carb? We love you so many ways, Philly cheesesteak. Oh. So. Many. Ways.
- 4 tablespoons 4 tablespoons olive oil
- 8 oz. 225 g deli roast beef
- ½ ½ yellow onionyellow onions
- ½ ½ green bell peppergreen bell peppers
- 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
- ½ teaspoon ½ teaspoon salt
- ¼ teaspoon ¼ teaspoon ground black pepper
- 2 oz. 60 g provolone cheese, in slices or shredded
- 4 tablespoons 4 tablespoons tomato sauce
- 3 3 eggeggs
- 3 oz. 75 g cream cheese
- 1 pinch 1 pinch salt
- ½ tablespoon ½ tablespoon ground psyllium husk powder
- ½ teaspoon ½ teaspoon baking powder
- If you don’t already have some on hand, begin by making the oopsie breads. You’ll need two per sandwich. (See below for the Oopsie bread recipe).
- Shred or chop the onion and bell pepper finely.
- Heat two tablespoons of olive oil in a frying pan on medium high heat. Sauté onions and peppers together with garlic for a few minutes until the vegetables turn soft. Salt and pepper. Set aside.
- Shred the roast beef and sauté quickly in one tablespoon olive oil on medium high heat.
- Add the vegetables back to the pan and mix well. Lower the heat to medium, divide the fried mixture into a pile for each sandwich. Add cheese slices, folded-over if needed, on top. Turn off the heat when the cheese starts to melt.
- Bring out two Oopsie breads for each sandwich. If they have been frozen, you can toast them or heat on low in the oven for a few minutes.
- Place one piece of bread on a plate, and use a spatula to carefully place a serving of the vegetable and meat mixture (topped with melting cheese) on the bread. Pour about half a tablespoon of olive oil on top, along with some tomato sauce.
- Place a piece of bread on top. Serve!
- Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
- Whip egg whites with salt until stiff peaks form. You should be able to turn the bowl over without the egg whites moving.
- Mix the egg yolks and the cream cheese well. Add the optional psyllium seed husk and baking powder if you wish. (This makes the Oopsie more bread-like.)
- Gently fold the egg whites into the egg yolk mixture—try to keep the air in the egg whites.
- Put 6 large or 8 smaller Oopsies on a baking tray.
- Bake in the middle of the oven at 300° F (150° C) for about 25 minutes – until they turn golden.
You have bread options! Any low-carb bread works. Oopsies are perfect for hot sandwiches and they come together easily, but if you’re craving sub rolls more like a classic Philly cheesesteak, give “THE Low-Carb Bread” a try.