So I love the original Philly cheesesteak. Steak, hot dog bun, onions, and cheese whiz. You can keep the version that uses bell peppers and provolone, the original comes from Pat's King of Steaks and uses ultra-processed cheese-like sauce and it's delicious. I love to take unhealthy food though and make healthier versions, so that's what I did here. A coconut flour and psyllium husk flatbread serves as the bread, keto and high in fiber. I used grass-fed skirt steak from Aldi, though using the grass-fed ribeye from Aldi would be more authentic, since the original uses ribeye. I wanted to keep the price down, however, and skirt steak is delicious anyway. As a substitute for cheese whiz, I used Organic Valley pasture-raised American cheese and melted it into the beef and onions. The result was an amazing flatbread sandwich that won't spike my blood sugar. It's also satiating thanks to the fiber in the flatbread. As always, I kept the calorie count just under 600. It feels like a huge sandwich, though.
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