Low-Carb, Keto Philly Cheesesteak

Low-Carb, Keto Philly Cheesesteak

Using SOLA's low-carb hot-dog buns, you won't be missing any of your favorites anymore. The Philly cheesesteak can now be eaten with none of the guilt and all the pleasure.

Recipe Image
Calories
750
Protein
49g
Fat
59g
Total
Carbs
19g
Sugar
3g
Dietary
Fiber
10g
Sweetener
1g
Net
Carbs*
8g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesPREP TIME: 5 minutes
COOK TIME: 5 minutes
TOTAL TIME: 10 minutes
Makes: 4 Servings

Ingredients
Ingredients• 1 lb. Ribeye steak trimmed and thinly sliced*
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 sweet onion (large), diced
• 8 slices provolone cheese
• 4 Sola Hot Dog Buns
• 2 Tbsp unsalted butter softened
• 1 garlic clove pressed
• 2-4 Tbsp Olive Oil based mayonnaise

Directions
Directions1. Add 1 Tbsp oil to your pan/cooktop and sauté diced onions until caramelized then transfer to a bowl.
2. Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
3. Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
4. Spread a thin layer of mayo on the toasted side of each Sola Bun. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.
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