Do Paleo Philly Cheesesteaks exist?
New York City has Hot Corned Beef on Rye… New Orleans has the Oyster Po’ Boy… Boston has the Lobster Roll… and Miami has the Cuban Pork Bocadillo…
But if there was ever a sandwich indelibly connected to an American city, it would have to be the Philadelphia Cheesesteak. And what’s not to like about about this classic comfort food from the city of Brotherly Love… thinly sliced steak browned on a flat top, melted cheese, grilled onions and peppers… and all those delicious juices soaking into a long toasted roll.
Of course, if you’re living the grain-free and gluten-free lifestyle, then a traditional Philly Cheesesteak is unfortunately off the menu. You might have tried Philly Cheesesteak Stuffed Peppers, Philly Cheesesteak in a Portobello Mushroom “Bun” or even a Philly Cheesesteak Casserole in the hopes of re-creating this classic.
But if you’re anything like me, these half-baked imitations just don’t compare to the REAL DEAL. This is something that most of us face when eating grain free and still craving those old comfort food favorites. The spirit is there… but the culinary experience is a far cry from the original. So, I set out to make an authentic-tasting Philly Cheesesteak sandwich.
Making Authentic Cheesesteak Subs – Without Grain or Gluten?
I started with the best grass-fed beef from our friends at US Wellness Meats. Their minute steaks are perfect for making cheesesteaks. While they are already thinly sliced, I pounded them a little thinner to make sure the texture was just right. I also sliced an organic red pepper and one yellow onion, shredded some organic grass-fed cheese, and put a good dollop of coconut oil in my cast-iron pan (you’ll come back to this right before the bread has finished baking).
Mise en place.
Now that I had all of the ingredients for the filling in place, it was time to make the bread!
Paleo Philly Cheesesteak Sub Rolls: A Quick Step-By-Step
Simply add one package of Better Bread Mix to a medium bowl and then follow the instructions on the package. First, you will add the egg whites and vinegar and then beat with an electric mixer to combine. Here’s what your dough will look like at this stage:
Then bring your water to a boil (I always do this on the stovetop, and not the microwave, to avoid “superheating” and the potential for scalding).
Dump your boiling water into the dough and mix again. You will see how the mixture goes from a batter to a sticky dough.
Now for the fun part. Use your hand and make a big, smooth dough ball like this:
Now just divide into four balls of roughly equal size.
Shape the dough balls into flattened “submarine” shapes about six inches long by two inches wide. Place the dough onto a greased baking sheet and score the tops with a serrated knife to allow room for expansion.
Now, into the oven they go for 45 minutes to a nice golden brown like this…
About 30 minutes into your bread baking, make the filling for your Paleo Philly Cheesesteaks. That way you’ll have warm, right-out-of-the-oven rolls to fill with all of that meaty-cheesy goodness!
The step-by-step recipe is below… and if you like today’s post, we hope you will Pin it, Share it, Tweet it, or send it to someone who might also like it.
And here is the printable version…
- 1 package Better Bread Mix
- ⅔ cup boiling water
- 2 Tbsp. organic apple cider vinegar
- 8 egg whites (or liquid equivalent)
- 2 lbs. grass-fed beef minute steaks, pounded thin
- 2 Tbsp. coconut oil (or pastured lard or tallow)
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- Sea salt and pepper to taste
- 2 ounces shredded grass-fed cheese (optional)
- Preheat oven to 350 degrees F. Grease a baking sheet.
- Add Better Bread Mix to a medium bowl.
- In a small bowl, combine egg whites and apple cider vinegar.
- Heat water to boiling (No exceptions!).
- Add egg whites and apple cider vinegar to Better Bread mix. Blend on low speed to combine.
- Pour in boiling water and blend on medium speed until dough comes together.
- Separate dough into 4 pieces. Shape each piece into a submarine-shaped log and place on greased baking sheet (NOTE: Dough will triple in height. Create slightly-flattened 6 inch long sub rolls with 2 inch width and 1 inch height for best result).
- Score the top of the dough on the bias – this will help the rolls keep their shape when they rise.
- Bake for 45-50 minutes – sub rolls should be very firm.
- Meanwhile, preheat cast iron pan over medium-high heat and add 1 Tbsp. oil.
- Salt and pepper each the steak slices on both sides.
- Add the meat and brown the steaks for about 2-3 minutes.
- Transfer cooked meat to a glass dish and cover.
- Add remaining oil to pan.
- Add the bell pepper and onion and sauté until softened, about 8 minutes.
- Slice each sub roll lengthwise to form a nice pocket. Fill with the minute steaks, sautéed onions and peppers.
- Top with cheese and wrap subs in foil, and transfer to a warm oven to melt.