Keto Philly Cheese Steak Paninis

Serves: 4    |   Total Time: 40 Minutes


Keto Philly Cheese Steak Paninis

I have a special place in my heart for Philly cheese steak sandwiches.

 

The second time I bumped into my husband Mark, and the first time we officially had lunch together, we ordered Philly cheese steak sandwiches at the closest restaurant we could find. We were, after all, at a campground... each trying to break away from our friends for some quiet time in the north woods. 

 

I created these keto Philly cheese steak paninis so that Mark can still enjoy the classic sandwich without having to worry about the carbs. 

 

Each sandwich weighs in at 6%, or 12.7 grams, net carbs. If you are on a strict keto diet, reduce the peppers - or simply omit them - to bring the carbs down even lower.

 

This keto version of the classic Philly cheese steak recipe is a huge hit with Mark. In fact, he insisted I share it with you all right away!

Nutritional Information

and Macros Per Serving:

Keto Philly Cheese Steak Paninis Recipe
Keto Philly Cheese Steak Paninis Recipes
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Keto Philly Cheese Steak Paninis

Total Time: 40 Minutes

(Prep: 15 Minutes / Cook: 25 Minutes)

Ingredients:

  • 1 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 pound sliced roast beef, cut into 1-inch strips
  • 2 tablespoons butter
  • 1 yellow onion, peeled and thinly sliced on a mandolin
  • 8 baby bell peppers, seeded and julienned
  • 8 easy flourless keto tortillas
  • 4 tablespoons mayonaise
  • 8 slices Swiss cheese
  • 2 avocados, sliced (seeds and skins removed)

Recipe Directions:

1. Combine broth, Worcestershire sauce, and salt in a small saucepan. Bring to a boil, then add in the beef and simmer for 5 minutes. Remove the pan from the heat and allow the beef to rest in the broth for an additional 10 minutes.

 

Keto Philly Cheese Steak Paninis

2. While the beef is resting, brown the butter in a medium skillet. Add the onion and peppers and sauté in the butter for 5 to 8 minutes, stirring frequently, until the onions are caramelized and the peppers are beginning to soften. Add 2 tablespoons of the broth from the beef to the onions and peppers, cook for another 2 minutes or until the liquid has evaporated and the onions have absorbed the brown color. Transfer the vegetables to a plate.

 

3. Remove the beef from the broth, shake off any excess liquid, and place on a separate plate. It is important to get the meat as dry as you can or the tortillas for the sandwiches may become soggy. Reserve the broth for serving.

 

4. Layer the tortillas on top of one another, two at a time, and cut off the edges to make squares. Keep each pair of tortillas together as these will be the halves for each sandwich. Spread about a half tablespoon mayonnaise on one side of each square.

 

5. Create four sandwiches by putting the ingredients together in the following order:

  • One keto tortilla with mayo facing up.
  • One forth of the roast beef.
  • One slice cheese.
  • One forth of the onion and pepper combo.
  • One forth of the avocado.
  • One more slice cheese.
  • A second tortilla on top with the mayo side facing in.

Repeat these steps to make the remaining three sandwiches.

 

6. Using a pastry brush, coat a grill pan with the grease leftover from the skillet used to cook the vegetables. Heat until smoking. Add two sandwiches to the pan and using a spatula, gently press down to make paninis. Cook for three minutes, then very carefully flip the sandwiches and cook the other side for an additional minute. Remove to a cooling rack. Repeat with the remaining two sandwiches.

 

7. Cut sandwiches on the diagonal. Serve with ramekins filled with broth from the beef.

Goes great with:

Rosemary Parmesan Chips


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