Description
A creamy twist on the classic Philly Cheesesteak! Juicy beef strips, sautéed peppers, and onions smothered in a luscious cheese sauce, all served over a toasted roll or as a satisfying low-carb option. Perfect for a comforting dinner or game-day treat!
Ingredients
Units
Scale
- 1 lb (450g) thinly sliced beef (ribeye or sirloin)
- 1 tbsp olive oil
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
- 4 hoagie rolls (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 4-5 minutes. Remove from the skillet and set aside.
- In the same skillet, sauté the peppers and onions until soft and slightly caramelized, about 5-7 minutes. Add garlic and cook for 1 minute.
- Lower the heat to medium and stir in heavy cream, Worcestershire sauce, and cream cheese until the mixture is smooth.
- Gradually add the shredded provolone and mozzarella cheese, stirring continuously until the sauce is creamy and thick.
- Return the cooked beef to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
- Serve the creamy mixture over toasted hoagie rolls or enjoy on its own as a low-carb meal.
Notes
- For extra flavor, toast the hoagie rolls with butter and a sprinkle of garlic powder.
- Substitute provolone with cheddar or American cheese for a different flavor.
- Add mushrooms for an earthy twist!
Nutrition
- Serving Size: 1/4 of the recipe (without hoagie rolls)
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg