This easy, low-carb/high-protein dinner doesn’t need anything else, but I did heat up flour tortillas for the boys. Kirk and I ate it sans, though if you had butter lettuce on hand, you could do wraps with it. I was lettuce-free, so we got by.
Some will argue with me over the high vegetable content in this recipe, but I stand firm on this: vegetables are NOT evil and are good for the body. They are also fiber-rich, which is beneficial if you eat a lot of meat. It’s the same that I am OK with berries and fruit. We need not to fear carbs and sugar that are in whole ingredients; it is the added ones that must concern us. It’s easy to overeat baked goods, but you will tap out on vegetables quickly as your stomach fills up, waiting to digest. All that pesky fiber. Lol…..
Low Carb Philly Cheesesteak
Ingredients:
- 2 Tbsp extra virgin olive oil, divided
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large sweet onion
- 1 pound flank steak
- 1 tsp dried oregano leaves, crushed
- Fine sea salt (a good pinch)
- 4-5 slices provolone cheese
Directions:
Partially freeze the meat to make it easy to slice. Slice it thinly into bite-size pieces.
Meanwhile, slice up the peppers and onions.
Heat a large cast iron skillet over medium-high. Add in half the oil, and saute the peppers and onions with the oregano and salt, tossing often, for about 10 minutes.
Remove from the pan and set aside in a bowl.
Add the remaining oil and stir-fry the meat for about 5 minutes, keeping it moving.
Return the pepper mixture and toss to combine.
Place the cheese slices on top and cover with a lid. Turn off the burner and let it sit for a couple of minutes to melt.
Serves 3 to 5, depending on appetite and if you use wraps.
Nutritional Stats (Based on 4 servings):
370 Calories – 20 grams Fat – 63 grams Protein – 6 grams Carbs – 1.75 grams Fiber
~Sarah