Lee Kum Kee, a maker of Asian flavored sauces, challenged me to make some keto-friendly & low-carb dishes for a crowd! While I loved the Keto Honey Sriracha Wings that I made this week, as a Philly native, I knew one dish that I'd make for this challenge had to be a CHEESESTEAK!! I pan-fried some shaved top sirloin with onions, peppers, and American cheese. Then, I tucked the mixture in my fathead dough recipe. These babies turned out so ooey-gooey and paired perfectly with the Sriracha Ketchup & Mayo sauce that I whipped up! Besides the flavors, one thing that I really love about this dish is that they got better the next day! This is the perfect keto and low-carb recipe for a crowd, party, or your keto kids!
Keto Philly Cheesesteak Pockets
- 1 Fathead Dough (You can get the recipe here)
- 1 tbsp of grass-fed butter or other healthy fat
- 1/2 yellow onion, sliced thinly
- 3 red baby bell peppers, sliced thinly
- 1 jalapeno, sliced thinly (optional)
- 1.5 tbsp of Onion Salt
- 1/2 tsp Sea Salt
- 1 tsp Ground Parsley
- 1/2 tsp Black Pepper
- 1 lb of Shaved Steak (I get mine from Trader Joes)
- 5 slices of White American Cheese (I like to get this sliced fresh from the deli because the packaged kind does not taste the same to me)
- Prepare the Fathead Dough and divide it into 8 balls
- Flatten each dough ball between two slices of parchment paper with your hand or use a rolling pin
- Chop the shaved meat so that it's thinly sliced but also in bite-sized pieces
- Heat a large skillet to medium-high heat
- Add the butter, onions, and peppers to the pan. Saute the vegetables in a tbsp of butter until they are soft and "fried"
- Add the shaved beef to the pan along with spices.
- Use tongs to incorporate and cook the meat until all slices are browned
- Turn off the heat and add the American Cheese to the top of the meat and vegetable mix. Cover the skillet with its lid or with a wide plate. The steam will cause the cheese to melt
- After the cheese has melted (~3 minutes), mix the meat so that the cheese is fully incorporated
- Divide the meat mixture evenly among the 8 balls. Leave room to fold the dough and seal each pocket
- Seal the edges by pressing them down with a fork or by rolling the edges (see pictures above)
- Heat a frying pan to medium heat with an oil
- Fry the pockets on both sides for 2-3 minutes per side. You'll notice the dough get brown
- Whisk the ingredients for the sauce with a fork. Top the pockets with the sauce before eating.