Keto-friendly Philly Cheesesteak Bombs Print

Philly cheesesteak here you come, but with a delicious upgrade! 

Keto friendly Philly Cheesesteak Bombs
Prep Time:45 minutes
  • 1 boneless strip steak, seared, rested and sliced
  • 4 tablespoons Minerva Dairy Amish Roll Butter
  • 1/2 onion, sliced into straws
  • 3 mushrooms, sliced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 tablespoons soft cream cheese
  • 1/4 lb. Minerva Dairy Smoked Gouda, shredded
  • 1 teaspoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 3 bell peppers, 1/3 of the slices removed, seeded and cleaned (slice the remaining and reserve)
  • Sear the steak in 1 tablespoon of butter.
  • Season with salt and pepper, remove from heat and let rest.
  • Add remaining butter to the pan and melt. Over medium heat, cook the onions, garlic, peppers and mushrooms until soft. 
  • Add the Worcestershire sauce and cook for a few additional minutes.
  • Assemble the peppers by placing a tablespoon of cream cheese in the bottom of each pepper, along with a pinch of smoked gouda.
  • Slice the steak and put a layer of it over the cheese mixture.
  • Add a layer of veggies, then another layer of steak slices.
  • Add the remaining veggies and top with the rest of the smoked gouda.
  • Bake in a 400F oven until pepper just starts to soften and cheese becomes a golden brown.