Mini Philly Cheesesteak Sliders
Juicy beef. Tender, caramelized veggies. Gooey, melty cheese. All the things you need to make the perfect filling for a sandwich or a keto friendly wrap. The filling clocks in at 119 calories, 2.7g carbs and 7.6g fat per serving!! Serve these in a lettuce wrap. Add the butter and rolls and you get 246 calories and 10.5g fat per serving.
Happy February! I know, I know. It’s been a while, but no fear, I have been cooking and taking pictures and I have tons of content coming to you at a regular pace, I promise!! Every year, I do a Daniel Fast to kick the year off and set the tone for my success. For those of you who don’t know, the Daniel Fast requires you to eat only whole grains, vegetables, nuts, legumes and fruits. You can have no sugar/sweeteners of any kind (except that found in fruit), no artificial ingredients and no animal products. Yes, it’s as difficult as it sounds!! I am very strict while on it and I follow it fully, but by the time it’s over, all I want is a cheeseburger with candied bacon…and I don’t even really eat cheeseburgers! Lol. I knew I would make something really tasty when I got off of it and boy, did I deliver!! And now, you get the recipes! Lol.
Look at this beauty overflowing with flavor!! Succulent mushrooms, melty cheese. Yes PLEASE!
As a matter of fact, this specific recipe today was a party dish that I made and was a total success. It’s simple really, shaved beef, seasoned and cooked to give it a slight crisp, peppers and onions sautéed down to caramelized perfection, a few garlic cloves cooked down and melty, gooey cheese create the perfect environment for these Philly Cheesesteaks! To take this recipe a step further, I like to bake them in the oven with about 2 tbsp of butter drizzeled on top to give you soft, succulent, browned rolls so that you get texture and flavor in every bite!! And the best thing about this recipe is that it’s easily made keto by subbing the rolls for lettuce or collard green wraps instead. The entire dish comes together in about 30 minutes start to finish, BUT, if you’re looking to do some prep before hand, you can easily make the filling for the rolls and just assemble and bake before serving!
Look at those browned tops! Adds a layer of texture and flavor to the sandwich that is really delightful
If you’re not a beef person, you can also do this with chicken. I’d go with a mix of boneless skinless thighs and breasts or all thighs to keep it juicy and moist through the cook and bake. One of my favorite things to do with these also is to add mushrooms to this sandwich and give it another element of flavor. The earthiness in the mushrooms, really helps to bring out the other flavors in the sandwich and pairs well with everything else that you have going on. Vegetarian? Well, slice some portobello mushroom tops and cook them the same way you would do the beef. The possibilities really are endless with this recipe and you won’t have to feel like you blew your diet to enjoy them. They clock in at only xxx calories and if you eat them as a wrap, are only xxx carbs per serving!! Go ahead, get your slider on!
Do you have a favorite food you use to break a fast or have a cheat with?
Mini Philly Cheesesteak Sliders
Juicy beef. Tender, caramelized veggies. Gooey, melty cheese. All the things you need to make the perfect filling for a sandwich or a keto friendly wrap. The filling clocks in at 122 calories, 2.7g carbs and 7.6g fat per serving!! Serve these in a lettuce wrap. Add the butter and rolls and you get 249 calories and 10.7g fat per serving.
ingredients
- 2 tbsp canola oil, divided
- 1 onion, sliced
- 2 green bell peppers, sliced
- 2 cloves garlic, finely chopped
- 1 lb shaved beef*
- 1 tbsp Worcestershire sauce
- 4oz provolone, sliced
- 4 oz mushrooms, sliced or chopped
- 1 tbsp sherry wine
- 1 12 pack hawaiian or potato rolls (optional)
- 2 tbsp salted butter, melted (optional)
- 1 tbsp kosher salt, divided
- 1 tbsp + 1 tsp black pepper
- 1/2 tbsp seasoned salt
- 2 tsp oregano
instructions
- Preheat oven to 375 and place rack in upper 3rd of oven. Grab a 9×13 baking dish and set aside. If using rolls, use a serrated knife and cut rolls in half. Place bottoms in pan and tops to the side.
- Warm a 12″ cast iron skillet set over medium high heat, when ready, add 1 tbsp canola oil and swirl to heat. About 30 seconds.
- Add peppers and onions and toss to coat in oil. Saute until veggeies soften and begin to caramelize. About 10 minutes. Season with 1/2 tbsp kosher salt salt and 1/2 tbsp black pepper pepper Add garlic and saute an additional 2-3 minutes. Remove and place in a bowl. Set aside.
- Add mushrooms to the same pan and saute for 5-6 minutes, or until mushrooms release their water. Add sherry wine and cook an additional 2 minutes. Add to bowl with pepper mix.
- Using the same pan add canola oil. Add shaved beef and season with seasoned salt, oregano and remaining kosher salt & pepper. Cook just until beef begins to brown, about 2 mins.
- Add Worcestershire sauce and cook beef an additional 3 mins. If you are serving as a low carb option, add vegetables back to the pan and toss together. Place in oven just long enough to melt cheese, about 7 minutes. Serve hot with low carb, lettuce or collard green wraps.
- To serve as sliders, place cheese across roll bottoms in pan. In bowl with vegetables and toss to combine.
- Next, generously pile on cheesesteak filling on rolls. If desired, place additional cheese on top, otherwise, place tops on sandwiches and pour butter over.
- Bake in oven until cheese melts and tops brown, about 7-10 mins. Serve hot and enjoy!
calories
122
fat (grams)
7.6
net carbs
2.7
protein (grams)
10.7
Cal w/Bun
249
Fat w/Bun
10.6
Carbs w/Bun
23.7
Protein w/Bun
14.7
