Kevin and I love a good philly cheesesteak sandwich. Carson does, too. But since I’m not making much/anything with bread these days, this means no philly cheesesteak sandwiches. That’s ok, though. Because we found out that they’re actually just as tasty sans bread and served in a bowl. I’ve made them several times. Sometimes I’ll have cheese on them (primal), but usually I don't have cheese on mine to keep it paleo. I'll take some out in a bowl for me and put cheese on the rest for Kevin and Carson. Either way they are super tasty. And very easy if you have some leftover beef. That’s usually when I make these – when I have leftover steak or pot roast. I’ll chop up the veggies ahead of time and this makes for a very quick work-night meal.
Philly Cheesesteak in a Bowl
2 Tablespoons butter
2 bell peppers, thinly sliced
1 onion, thinly sliced
8 oz. mushrooms, thinly sliced
Leftover grassfed beef steak or roast works well, too
1/2 cup beef stock or broth
1 Tablespoon Worcestershire sauce
1 Tablespoon coconut aminos
1 teaspoon hot sauce
Good melting cheese
In a large, ovenproof skillet or saucepan, melt the butter over medium-high heat.
Add peppers, onions, and mushrooms and sauté until mushrooms are translucent and peppers and mushrooms are soft.
Meanwhile, turn your oven broiler on low.
Next add the leftover beef. You can use raw beef if you want, too. Saute for a minute or two.
Then add the stock/broth, Worcestershire sauce, coconut aminos, and hot sauce. Saute for a few minutes more.
Now sprinkle some shredded cheese or lay some cheese slices atop the beef mixture. Place in the oven under the broiler until the cheese is melted and slightly browned.