Low-carb Philly cheesesteak sandwich

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.
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.

Ingredients

2 servingservings
USMetric
  • 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
Oopsie bread
  • 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

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. 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).
  2. Shred or chop the onion and bell pepper finely.
  3. 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.
  4. Shred the roast beef and sauté quickly in one tablespoon olive oil on medium high heat.
  5. 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.
  6. 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.
  7. 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.
  8. Place a piece of bread on top. Serve!

Oopsie bread

  1. Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
  2. Whip egg whites with salt until stiff peaks form. You should be able to turn the bowl over without the egg whites moving.
  3. 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.)
  4. Gently fold the egg whites into the egg yolk mixture—try to keep the air in the egg whites.
  5. Put 6 large or 8 smaller Oopsies on a baking tray.
  6. Bake in the middle of the oven at 300° F (150° C) for about 25 minutes – until they turn golden.

Tip!

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.

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