Years ago, we used to frequent an awesome philly cheesesteak  place at the mall food court. I know, I know. It sounds so… plebeian, but who am I to turn down something tasty just because it comes from a food court. We all know the allure of those giant cinnamon buns, am I right? Anyhoos, back to the philly cheesesteaks. The restaurant would make traditional cheesesteaks, along with flavour combinations of choice. I really missed my favourite which was steak with the Italian seasoning, sauteed onions, cheese, with a squirt of mustard and mayo. The Hubby’s generally involved the addition of the usual green peppers.

Now I’m not a fan of cooked green peppers, but love the taste of charred anaheims or poblanos. We had picked up some low carb pita’s from our local Low Carb Grocery store and I not only had a couple steaks to use up, but also some beautiful looking anaheims I’d picked up at the market. 

This recipe is so simple and just involves a handful of fresh ingredients tossed together. I tried the pita’s two ways: a pita placed on top of the gooey tasty mess and scooped off the flattop and then the pita opened and the ingredients shoveled inside. I preferred the shoveled method. It just held everything together a bit more.

Philly Cheesesteak
  1. 2 sirloin tip steaks, salted and sprinkled with a rub
  2. 3 anaheim peppers, charred and skins removed
  3. 1/2 large onion, sliced thin
  4. Small pitas
  5. Yellow mustard
  6. Mayo
  7. Shredded mozzarella
  8. Garlic Mrs. Dash
  9. Salt and pepper
  1. Once the anaheims have been charred and the skins removed, slice into 1 inch strips. Set aside.
  2. On a griddle, saute the onions on medium low heat in bacon fat, seasoned with salt and pepper.
  3. Grill the steaks until rare to medium rare.
  4. Slice the steaks into 1/4 inch thin slices and place on the griddle, sprinkle with Mrs. Dash.
  5. Add the onions and sliced peppers and toss to mix.
  6. Separate into 4 rectangular piles.
  7. Drizzle with mustard and mayo.
  8. Sprinkle with cheese.
  9. Put a splash of water between the piles and cover with a domed lid.
  10. Let it steam for about a minute, then scoop into the pitas and serve!
Cooking Is Like Love

Post navigation

Leave a Reply

Your email address will not be published. Required fields are marked *