September 19 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread, Dinner, Meal Low carb Philly cheesesteak sandwich
Oh, Philly cheesesteak. How do we love thee? Let us count the ways: succulent roast beef... pillowy Oopsie bread... rich, tomatoey sauce... stretchy, melted provolone. Oh, and you’re low carb? We love you so many ways, Philly cheesesteak. Oh. So. Many. Ways.
USMetric
servingservings
Ingredients
Oopsie bread
- 3 3 eggeggs
- 1 pinch 1 pinch salt
- 3 oz. (6 tbsp) 85 g (90 ml) cream cheese
- ½ tbsp ½ tbsp ground psyllium husk powder (optional)
- ½ tsp ½ tsp baking powder (optional)
Philly cheesesteak
- 3 tbsp 3 tbsp olive oil, divided
- 8 oz. 230 g deli roast beef, sliced
- ½ (2 oz.) ½ (55 g) yellow onion, choppedyellow onions, chopped
- ½ (2½ oz.) ½ (70 g) green bell pepper, choppedgreen bell peppers, chopped
- 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- ¾ cup (3½ oz.) 180 ml (100 g) provolone cheese or cheddar cheese, in slices or shredded
- ¼ cup 60 ml tomato sauce
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Making low carb simple
Instructions
- If you don’t already have some on hand, begin by making the oopsie breads. You’ll need two per sandwich. (See below for the Oopsie bread recipe).
- Heat the olive oil in a frying pan on medium high heat. Sauté onions and peppers together with garlic for a few minutes until the vegetables turn soft. Salt and pepper. Set aside.
- Sauté the roast beef quickly in one tablespoon olive oil on medium high heat.
- Add the vegetables back to the pan and mix well. Lower the heat to medium, divide the fried mixture into a pile for each sandwich. Add cheese slices, folded-over if needed, on top. Turn off the heat when the cheese starts to melt.
- Bring out two oopsie breads for each sandwich. If they have been frozen, you can toast them or heat on low in the oven for a few minutes.
- Place one piece of bread on a plate, and use a spatula to carefully place a serving of the vegetable and meat mixture (topped with melting cheese) on the bread. Pour about half a tablespoon of olive oil on top, along with some tomato sauce.
- Place a piece of bread on top. Serve!
Oopsie bread
- Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
- Whip egg whites with salt until stiff peaks form. You should be able to turn the bowl over without the egg whites moving.
- Mix the egg yolks and the cream cheese well. Add the optional psyllium seed husk and baking powder if you wish. (This makes the Oopsie more bread-like.)
- Gently fold the egg whites into the egg yolk mixture—try to keep the air in the egg whites.
- Put 6 large or 8 smaller Oopsies on a baking tray.
- Bake in the middle of the oven at 300° F (150° C) for about 20 minutes – until they turn golden.
Tip!
You have bread options! Any low-carb bread works. Oopsies are perfect for hot sandwiches and they come together easily, but if you’re craving sub rolls more like a classic Philly cheesesteak, give "THE Low-Carb Bread" a try.
It can keep in the refrigerator for 3-5 days. I am not sure how long it will hold up in the freezer.
You can spray the pan or use a sheet of parchment paper.