Philly Cheesesteak in a Bowl
Servings 4 Bowls
- 1/2 Cup Heavy Cream
- 1/2 Cup Cream Cheese
- 6 Ounces Provolone
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Pepper
- 1/2 Teaspoon Hot Sauce
- 1 Teaspoon Garlic Powder
- 1 Pound Ribeye
- Steak Seasoning
- 3 Tablespoon Mild Tasting Oil (see notes below)
- 1 Yellow Onions sliced into rings
- 2 Bell Peppers sliced + deseeded
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- Pat ribeye steak (1 pound) completely dry, and season generously with steak seasoning. Allow steak to rest with the seasoning on for 30 minutes, or in the fridge overnight.
- In a large skillet over medium heat, add oil (2 tablespoons) and saute yellow onions (1 sliced into rings), bell peppers (2 sliced + deseeded), salt (1 teaspoon) and pepper (1/2 teaspoon) until soft and the onions are caramelized. Stir occasionally.
- Meanwhile, combine heavy cream (1/2 cup) and cream cheese (1/2 cup) in a small saucepan over medium heat. Whisk as the cream cheese starts to melt.
- Once the cream cheese has melted and the sauce starts to gently simmer, remove from the heat and stir in provolone (6 Ounces), salt (1/2 teaspoon), pepper (1/4 teaspoon), garlic powder (1 teaspoon), and hot sauce (1/2 teaspoon).
- Place steak in the freezer for 10-20 minutes (this makes it easier to slice).
- Use a sharp steak knife to slice it into thin strips against the grain.
- Once veggies are cooked to your liking, remove them from the pan and set them aside on a plate.
- Add remaining oil (1 tablespoon) to the skillet. Stir in steak, and cook until lightly browned (about 45-60 seconds on each side).
- Divide the veggies and steak into 4 bowls. Ladle cheese sauce over the top. Serve warm, and enjoy!
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
Net Carbs: 8g
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