Philly Cheesesteak with Zucchini Parmesan Crisps: Live Keto Cook Along Mondays
Servings: 2
This Philly cheesesteak in a bowl is great for a quick weeknight, keto-friendly meal. Pair it with zucchini parmesan crisps or keep it super simple with just the main.
Ingredients
Philly Cheesesteak
- 1 pound shaved beef, Sliced super thin unless you get the pre shaved beef. Almost any meat cut across the grain will work.
- 2 ounces provolone cheese, smoked
- 1 medium yellow onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- salt and pepper, to taste
- 4 tablespoons beef tallow, or substitute other keto-friendly oil
Parmesan Zucchini Crisps
- 1 large zucchini
- ½ cup parmesan
- salt and pepper , to taste
Instructions
Keto Philly Cheesesteak
- For full instructions, please see the video...basics below.
- Sautee peppers and onions until tender.
- Add steak and cook until just browned.
- Add cheese to the top of the hot steak, cover with a lid if needed to melt.
Zucchini Parmesan Crisps
- Preheat conventional oven to 375 or 350 for convection.
- Slice zucchini thin.
- Toss zucchini in your favorite keto oil, salt, pepper and half of the parmesan.
- Spread evenly over oiled baking sheet, add the extra cheese to the top of each round and cook until cheese is slightly browned.
- Take out of the oven and off the baking sheet.
- Allow to cool slightly so the cheese crisps even more.
- Serve in a bowl or on your favorite keto-friendly bread
Notes
This dish has about 9 net carbs per serving, but all from whole food vegetables. Everyone is different, but when I eat this meal I don't have a drop in ketones or a big spike in blood sugar.
If you want to reduce the carb count, simply use green bell pepper only or skip the zucchini side.
Nutrition
Serving: 1peopleCalories: 774kcalCarbohydrates: 14gProtein: 63gFat: 51gFiber: 5g