No-Bun Philly Cheese Steak

with Peppers and Mushrooms

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low-carb
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low-carb
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Instructions

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1 Prep

Remove the steaks from the fridge 20-30 min prior to cooking. Slice the steaks down the middle, lengthways, so you are left with 2/3/4 pieces. Do this by placing your left hand on top and slicing from the side, as though you were opening a burger bun. Peel and slice the onion. Finely slice the peppers. Chop the mushrooms

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2 Fry steak

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of vegetable oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. 

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3 Fry vegetables

Return the pan to a medium-high heat with another drizzle of vegetable oil. Once hot, add the onion, mushrooms and peppers and stir-fry for 3 min. Set aside. 

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4 Make sauce

Add the creamsaltgrated cheeses, a pinch of cayenne pepper (spicy!), the garlic powderonion powder and Dijon mustard to a pan. Heat over a medium-low heat and simmer for 2-3 min or until the cheese has melted. Stir occasionally. Keep warm.

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5 Serve

Meanwhile, season the rested steaks generously with salt and pepper and slice it finely. 

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6 Serve

Serve the steak over the vegetables. Give the cheese sauce a good stir and drizzle it over the steak. Garnish with the jalapeno slices.

Tips for fussy eaters

For a carby version, pile the steak and veg into buns and serve with fries.

Pro tip

Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!

This one's ready in no time!

Cooking Time: 20 min

Cals 679 · Prot 50 · Carbs 31 · Fat 30

Ingredients

Number of people

Steak and Veg

Beef striploin steak 300 Grams
White onion 1 Piece
Red bell pepper 1 Piece
Green bell pepper 1 Piece
Chestnut mushrooms 250 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Sauce

Cooking cream 100 ML
Salt 1 Tsp
Grated cheddar cheese orange 60 Grams
Grated Monterey Jack Cheese 60 Grams
Cayenne powder 2 Grams
Garlic powder 2 Grams
Onion powder 2 Grams
Dijon mustard 6 Grams

To serve

Jalapeno slices 30 Grams

This one's ready in no time!

Cooking Time: 20 min

Cals 679 · Prot 50 · Carbs 31 · Fat 30

Instructions

photo

1 Prep

Remove the steaks from the fridge 20-30 min prior to cooking. Slice the steaks down the middle, lengthways, so you are left with 2/3/4 pieces. Do this by placing your left hand on top and slicing from the side, as though you were opening a burger bun. Peel and slice the onion. Finely slice the peppers. Chop the mushrooms

photo

2 Fry steak

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of vegetable oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. 

photo

3 Fry vegetables

Return the pan to a medium-high heat with another drizzle of vegetable oil. Once hot, add the onion, mushrooms and peppers and stir-fry for 3 min. Set aside. 

photo

4 Make sauce

Add the creamsaltgrated cheeses, a pinch of cayenne pepper (spicy!), the garlic powderonion powder and Dijon mustard to a pan. Heat over a medium-low heat and simmer for 2-3 min or until the cheese has melted. Stir occasionally. Keep warm.

photo

5 Serve

Meanwhile, season the rested steaks generously with salt and pepper and slice it finely. 

photo

6 Serve

Serve the steak over the vegetables. Give the cheese sauce a good stir and drizzle it over the steak. Garnish with the jalapeno slices.

Tips for fussy eaters

For a carby version, pile the steak and veg into buns and serve with fries.

Pro tip

Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!

Ingredients

Number of people

Steak and Veg

Beef striploin steak 300 Grams
White onion 1 Piece
Red bell pepper 1 Piece
Green bell pepper 1 Piece
Chestnut mushrooms 250 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Sauce

Cooking cream 100 ML
Salt 1 Tsp
Grated cheddar cheese orange 60 Grams
Grated Monterey Jack Cheese 60 Grams
Cayenne powder 2 Grams
Garlic powder 2 Grams
Onion powder 2 Grams
Dijon mustard 6 Grams

To serve

Jalapeno slices 30 Grams
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