Low Carb Philly Cheesesteak Meal Prep
Did you know that the average Cheese Steak has about 900 calories, 40 grams of fat, and 80 grams of carbs? 😳 And the average store-bought or deli-made cheese steak is also typically quite a sodium bomb- there have been single sandwiches recorded to contain almost an entire day’s worth! Yikes. We love the classic gooey sandwich, but we knew there had to be a lighter way to enjoy it.
According to the city of Philadelphia’s official tourism board, the original Philly Cheese Steak was invented by two hot dog vendors in the 1930’s, brothers Pat and Harry Olivieri. Tired of ever-present hot dogs, the story goes that the brothers bought some steak from a local butcher for a change in their own lunches. They grilled the steak with some fresh onions and spread the mixture on an Italian roll. They were about to dig in when a cab driver drove by, caught a whiff, and stopped to ask the brothers Olivieri for a steak sandwich. Less than ten years later the Olivieris opened the first brick-and-mortar Philly Steak Shop, though cheese still wouldn’t be added to make the classic namesake for another twenty years. Pat’s King of Steaks still stands in Philadelphia, and is open 24/7!
While we love the original, and acknowledge that we might upset one or two Philadelphians with our adaptation, we really wanted to take on the challenge of lightening up the classic Cheese Steak. This has quickly become one of our favorite meal prep recipes. The use of only one skillet makes cooking this Cheese Steak Meal Prep a breeze, and everything comes together in about ten minutes!
Don’t worry, this Cheese Steak Meal Prep still packs a big flavor punch: crunchy onion and bell pepper, soft portobello mushrooms, delicious Provolone cheese, and tangy Worcestershire sauce, all on top of tender, thinly sliced sirloin steak. Honestly we’re drooling just typing this, are you ready to make your own Cheese Steak Meal Prep?
Low Carb Philly Cheese Steak Meal Prep Ingredients:
12 ounces grass-fed sirloin steak
1/2 tbs olive oil
1 medium pepper
1 medium onion
6 ounces portobello mushrooms
2 tbs Worcestershire sauce
salt & pepper, as desired
3 slices provolone cheese
fresh herbs, for garnish