Western · Keto
Steak & Cheese Keto Sandwich
Sliced steak with peppers and melty provolone on a chaffle base — basically a keto Philly cheesesteak you can pick up.
Halal-friendly Medium
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 1
5g Net carbs
46g Protein
44g Fat
620 Calories
Per serving
Ingredients
- 2 Large eggs (for 2 chaffles)
- 1 cup (110g) Mozzarella, shredded (for chaffles)
- 1 tbsp Almond flour
- 5 oz (140g) Sirloin or ribeye, thinly sliced
- 1/4 Green bell pepper, thinly sliced
- 2 tbsp Onion, thinly sliced
- 2 (40g) Provolone slices
- 1 tbsp Olive oil
- to taste Salt and black pepper
Method
- Make 2 chaffles: whisk eggs with mozzarella and almond flour, cook half the batter at a time in a mini waffle maker for 3-4 minutes each.
- Heat olive oil in a skillet; sauté peppers and onion 3-4 minutes until softened.
- Push veg to the side, add steak slices, season with salt and pepper, and sear 2 minutes until just cooked through. Stir together.
- Top the steak with provolone; cover for 30 seconds to melt.
- Pile steak-cheese mixture onto one chaffle, top with the other. Serve immediately.
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