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


  • 2 sirloin tip steaks salted and sprinkled with a rub
  • 3 anaheim peppers charred and skins removed
  • 1/2 large onion sliced thin
  • Small pitas
  • Yellow mustard
  • Mayo
  • Shredded mozzarella
  • Garlic Mrs. Dash
  • Salt and pepper


  • Once the anaheims have been charred and the skins removed, slice into 1 inch strips. Set aside.
  • On a griddle, saute the onions on medium low heat in bacon fat, seasoned with salt and pepper.
  • Grill the steaks until rare to medium rare.
  • Slice the steaks into 1/4 inch thin slices and place on the griddle, sprinkle with Mrs. Dash.
  • Add the onions and sliced peppers and toss to mix.
  • Separate into 4 rectangular piles.
  • Drizzle with mustard and mayo.
  • Sprinkle with cheese.
  • Put a splash of water between the piles and cover with a domed lid.
  • Let it steam for about a minute, then scoop into the pitas and serve!
If you like this recipe, please share!

Post navigation

Leave a Reply

Your email address will not be published.

Recipe Rating

Social media & sharing icons powered by UltimatelySocial