Philly Cheesesteak (with Optional Primal Cheddar Cheese Sauce)

Savory, smokey, and dripping with creamy cheese, the Philly cheesesteak is an iconic loaded sandwich made historically with beefsteak, a hoagie roll, and oodles of melted cheese. We skipped the roll and redid the cheese sauce recipe for a Primal tackle this Pennsylvania native favourite! Not completely genuine, granted, however nonetheless scrumptious.

You actually cannot go incorrect with thinly sliced ​​steak topped with caramelized onions, sautéed mushrooms, and peppers. Sear the thinly sliced ​​steak for less than a minute, saut the mushrooms and peppers till tender, and cook dinner the onions till brown and candy.

Pile all of it excessive on platePhilly cheesesteak is not about dainty serving sizesand revel in!

What Cheese Is on Philly Cheesesteak?

Different cooks would possibly put their very own spin on it, however cheesesteaks often function American, provolone, and even Cheez Whiz. We made our sauce right here from sharp cheddar cheese, Primal Kitchen Dijon Mustard, and heavy cream. You can overlook about making cheese sauce and simply soften a slice of actually good cheddar or aged provolone on prime, or skip the cheese sauce if you happen to do not tolerate dairy.

How to Make a Philly Cheesesteak

Serves: 8

Time within the Kitchen: 1 hour

Ingredients

Meat:

• 3 Tbsp Primal Kitchen Avocado Oil
• 1 Tbsp butter
• 1 onion, sliced
• 2 lbs. (900g) boneless ribeye steaks (see Notes)
• 8oz. sliced ​​mushrooms
• 3 bell peppers (any coloration), sliced
• salt and pepper
• Butter lettuce leaves, non-obligatory

Primal Cheese Sauce:

• cup heavy cream or coconut milk
• 5oz. shredded sharp cheddar cheese
• Tbsp Primal Kitchen Dijon Mustard (or Spicy Mustard)
• Pinch of turmeric powder

Instructions

Before starting to cook dinner, place the steaks within the freezer for about half-hour. This will assist them agency up to allow them to be sliced.

Heat the butter in a skillet over medium warmth. Once sizzling, add the onions and peppers. Saut for round 10 minutes or till they’re very smooth and the onions are starting to caramelize. Remove the veggies from the pan.

Take the steaks out of the freezer and thinly slice them in opposition to the grain. Toss the slices in salt and pepper. Add 2 tablespoons of oil to the pan on the stovetop over medium-high warmth. Once sizzling, add the steak to the pan and brown for about 30 to 45 seconds earlier than giving them a stir and browning once more on the opposite facet. You need them to be cooked in a short time so that they dont overcook and get robust. It’s okay if the steak continues to be pink within the center! Remove the steak slices from the pan and put aside.

Add the remaining oil to the pan and add the mushrooms. Sauté till the mushrooms are smooth, then set the mushrooms apart. There will in all probability be just a little liquid within the pan after the mushrooms have cooked. Heat the pan over medium warmth and cut back any liquid within the pan, then toss the steak slices again within the pan to heat them, and season with salt and pepper to style.

Place the steak and veggies on a plate or on butter lettuce leaves.

Cheese Sauce Recipe

To make the cheese sauce, pour the cream/milk right into a small saucepan over medium warmth. Stir ceaselessly to assist it heat and to maintain it from burning on the backside of the pan. Let it bubble and cook dinner for a minute or so, then add the mustard and pinch of turmeric. Keep stirring till the thickens sauce.

Once the sauce is bubbly and has thickened, flip off the warmth and shortly add within the shredded cheese a bit at a time as you proceed stirring. Continue stirring till the cheese has absolutely melted. Drizzle the sauce over your steak and revel in!

Notes:

• If you need extra cheese sauce, double the sauce recipe. I discover just a little of it goes a great distance, however who does not love extra cheese?
• If you dont have ribeye steaks, you should utilize one thing like prime spherical or sirloin. Keep in thoughts that you could be want so as to add extra fats to the pan whereas cooking leaner cuts of meat to maintain the meat moist.

Nutrition Info (1/8 of meat and cheese sauce):

Calories: 532
Fat: 45g
Saturated Fat: 21g
Carbs: 6g
Net Carbs: 5g
Protein: 24g

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