Keto Philly Cheesesteak Pockets

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! 

 
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Ingredients

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)
 
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Sriracha Mayo Sauce

If you do not have Sriracha Mayo, then you can add 1 tbsp of Srircha with 1 tbsp of Mayo. 

 
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Directions

  1. Prepare the Fathead Dough and divide it into 8 balls
  2. Flatten each dough ball between two slices of parchment paper with your hand or use a rolling pin
  3. Chop the shaved meat so that it's thinly sliced but also in bite-sized pieces
  4. Heat a large skillet to medium-high heat
  5. Add the butter, onions, and peppers to the pan. Saute the vegetables in a tbsp of butter  until they are soft and "fried"
  6. Add the shaved beef to the pan along with spices. 
  7. Use tongs to incorporate and cook the meat until all slices are browned
  8. 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
  9. After the cheese has melted (~3 minutes), mix the meat so that the cheese is fully incorporated
  10. Divide the meat mixture evenly among the 8 balls. Leave room to fold the dough and seal each pocket
  11. Seal the edges by pressing them down with a fork or by rolling the edges (see pictures above)
  12. Heat a frying pan to medium heat with an oil
  13. Fry the pockets on both sides for 2-3 minutes per side. You'll notice the dough get brown
  14. Whisk the ingredients for the sauce with a fork. Top the pockets with the sauce before eating.