Philly cheesesteaks are known worldwide! They are synonymous with the city of Philadelphia. How about a tasty low-carb Philly Chili Cheesesteak for a Southwestern twist on this renowned sandwich? Our version features delicious sautéed steak and green chiles stuffed between slices of the original low-carb “Soul Bread.”
Our apologies to the purists out there, but on our Philly Chili Cheesesteak the “Amoroso roll” is missing. You will also not find Cheez Whiz. Too many carbs. Our apology is sincere as we know that the Philly cheesesteak has been described as “equal parts civic symbol, tourist attraction, and cultural obsession” in Philadelphia.
When we visited the City of Brotherly Love we did sample the Philly cheesesteaks at both “Pat’s King of Steaks” and “Geno’s Steaks” on the Southside of the City. We will let others debate which one is better and concentrate on our low-carb creation.
Ingredients and Preparation
First of all, we start our recipe with thinly sliced top round steak. Another choice would be thinly sliced ribeye steak. It will cook up rapidly in a little butter and should not be over done. Cutting the cooked steak into lengthwise strips will allow you to pile it high on your sandwich.
Next, we sautéed some white onion slices. A sweet onion can be substituted. Although we only cook ours for a few minutes, since we like a strong onion flavor on the meat, you can cook them longer. That will caramelize the onions to a deep brown color. We also do not cook our green chiles. Our markets in the Southwest have an abundance of canned whole green chiles, and they are excellent. They can be chopped and cooked with the onions or simply placed on the sandwich whole, as they are already fire roasted. We prefer to slice the whole chili down the center, open it up, and cover our entire sandwich.
If you are surprised that a low-carb blog shows a sandwich with two slices of bread, remember we use “Soul Bread.” Our post recipe has been linked. It has approximately 1 carb per slice! Another personal touch we added was to spread the inside of our bread on top and bottom with our homemade horseradish sauce. Look for a future post for that sauce – it goes well on any cooked beef!
Finally, we melted cheddar cheese on top, buttered the outside of the bread slices, and then grilled the entire sandwich. You can use provolone or Monterey Jack cheese, depending upon your favorites. The sandwich comes together quickly and passes the “tasty low carb” test! It may not rival the originals, just yet, but give our Philly Chili Cheesesteak sandwich a try. It is a Southwestern original!
The Finishing Touch
A nice cold low-carb beer will complete your sandwich meal. If the horseradish mayo, melted cheese, and green chiles are not enough, add a sliced Kosher dill pickle on the side. Enjoy a little Southwest variety with our Philly Chili Cheesesteak tonight!
Philly Chili Cheesesteak
- 4 ounces round steak thinly sliced
- 1/4 medium white onion sliced
- 1 whole green chili fire roasted
- 2 slices cheddar cheese
- 2 slices Soul Bread
- 1 tablespoon horseradish sauce
- sea salt to taste
- pepper to taste
Sauté the white onions in butter until softened - about 8 minutes.
Cut the steak in strips and add to your sauté pan - cook for about 4 minutes. Add salt and pepper to taste and any additional meat seasonings.
Spread the insides of two pieces of "Soul Bread" with horseradish sauce. Stack the cooked steak and onions on top of the bottom slice. Follow this with the cheddar cheese slices.
Add the sliced green chili on top of the stack. Place the top piece of bread on the sandwich - butter the outside and press in a panini press or on a hot grill for 3 minutes.
Serve with a Kosher dill pickle on the side.
Season your steak with garlic powder or creole seasoning.