Keto-Friendly Philly Cheesesteak Bombs
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Keto-Friendly Philly Cheesesteak Bombs:
- 1 boneless strip steak
- 4 tablespoons Minerva Dairy Sea Salt Butter
- 1/2 onion, sliced
- 3 mushrooms, sliced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons cream cheese, softened
- 1/4 lb. Gouda cheese, shredded
- 1 teaspoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 3 bell peppers (red, orange, or yellow)
- In skillet, melt 1 tablespoon Minerva Dairy Sea Salt Butter. Sear the steak on medium-high heat, seasoning with salt and pepper, to desired temperature. Remove from heat and let rest.
- Preheat oven to 400°F.
- Slice 1 side of each pepper off to create a vessel for the Philly Cheesesteak filling. Then, cut the removed slices of pepper into thin strips.
- In skillet, melt remaining 3 tablespoons of butter. Add onions, garlic, pepper strips, and mushrooms. Saute in butter until softened. Add Worcestershire sauce and cook for a few additional minutes.
- Spread 1 tablespoon of cream cheese then a pinch of shredded Gouda in the inside of each pepper. Slice the rested steak and put a layer of steak slices into each pepper. Then, add a layer of sauteed vegetable mixture. If space allows, add a second layer of steak and of sauteed vegetable mixture. Finally, top each pepper with remaining shredded Gouda.
- Bake until peppers are cooked through and cheese is melted, about 30 minutes.