Crock Pot Low Carb Philly Cheesesteak

This is a great easy dinner that everyone loves.  The slow cooker is a great tool here in taking inexpensive meat and making it nice and tender. 

This makes approx. (4) 1 and 1/4 cup servings with approx. 5 g. of net carbs per serving. 

Ingredients:
1 1/2 lbs thinly sliced beef round steak
1 large thinly sliced and diced green pepper [adds 3.52 g. net carbs]                              
3/4 cup thinly sliced and diced yellow onion [adds 9 g. net carbs]
(1) 32 oz box of beef broth
8 ounces of sliced fresh mushrooms (I use baby bella) [adds approx 6 g. net carbs]
Zesty Italian Dressing (I like the Kraft Brand)  [1 tablespoon adds 1.5 g. of carbs]
Butter
Provolone cheese or any type of cheese (optional)

Directions:
(1) Add all of the ingredients except the cheese, butter and dressing to your slow cooker. Cover and cook on low 7-8 hours or high 3-4 hours or until thoroughly cooked and tender. 

(2) Drain the meat and veggies. Slice the meat up and saute it with the veggies in a bit of butter and Italian dressing over high heat until slightly browned.   Eat it as is, over lettuce or on toasted low carb bread.  

The picture shows it served in a Mission Carb Control Tortilla which contain 6 g. of net carbs

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Comments

  1. Could you make this with chicken, if so could you use boneless breasts??

    • I havn’t made it with chicken, but I think it would be good. I would use chicken breast cutlets since they would be closer in consistency to sliced steak. Chicken cooks faster then steak and if overcooked chicken turns rubbery, so the cook time would have to be reduced. I am not sure what the cook time would be since I havn’t used this recipe with chicken, but if you have a meat thermometer you would cook the chicken to 160 degrees. Chicken should be cooked to 165 degrees, but it will continue to rise in temp a bit once removed from heat. Good luck!

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