Two brothers and Hot Dog stand owners, Pat and Harry Olivieri decided to make a new sandwich in 1933, that instantly became a hit. The Philly became so popular, they opened a restaurant called Pat’s King of Steaks, that still operates today.
Philadelphia (Philly) Cheesesteak
The Philly can be ordered “wit or witout” grilled onions at the restaurant. We add grilled red peppers along with the onions. Most of the Carbs will come from the bun or hoagie.
Ingredients
- 8 oz rib eye steak 0 CHO
- 1 (120 gmedium red pepper 6 CHO
- ½ cup (60 gramred onion 5 CHO
- 1 TBSP olive oil 0 CHO
- Provolone Cheese Slices 0 CHO
- Salt and Pepper 0 CHP
- Buns/hoagie of your choice – CHO dependent on product
TOTAL CHO 11 CHO+ BREAD
Instructions
- Thinly slice onion and cored red pepper. (Sometimes we use leftover steak if we have it.) If using fresh steak, its easier to cut if placed in freezer for 15 – 20 minutes. Thinly slice and chop pieces into bite sizes.
- Heat olive oil in skillet. Add onion and red peppers. Cook over medium heat until soft and a bit caramelized. Add steak, season with salt and pepper. Heat through or cook steak until just done.
- Add cheese slices to meat mixture and cover skillet with lid until cheese melts.
Divide into 2 servings and place on bread/bun of choice. (5.5 CHO + Bread/serving)
