Yield: 4

Cheese Steak

prep time: cook time: total time:


  • 1/2 lb, low sodium roast beef, thinly sliced
  • 1/2 medium  yellow onion, thinly sliced 
  • 1/2 cup bell peppers (green, red, etc)  of your choice, sliced
  • 1/4 tsp garlic salt
  • 4 tbsp light buttery spread
  • 1/3 cup cheese of your choice 
  • 2 tsp coconut aminos
  • 1 cup portabella mushrooms. thinly sliced (optional)
  • 1/2 tsp cracked black pepper 


    1. in a large skillet or on a flat grill top set to medium-high heat, add 1 tbsp buttery spread
    1. add onions, 1/8th (half) of garlic salt, and sauté for about 5 minutes. add another tbsp of buttery spread and add the peppers, pepper, mushrooms, and liquid aminos. sauté for another 7-10 minutes or until the onion is caramelized. remove and set aside 
    1. add the remaining 2 tablespoons of butter and slices of roast beef directly on top. sprinkle with  remaining garlic salt and **cook to your preferred doneness
    1. incorporate the veggies into the cooked meat fora minute or 2 and scrape your servings into mounds. *top them with cheese of choice if desired
  1. once melted, add to your bread of choice


*cover the pile of cheese topped meat with a lid so that it can melt faster.

** i used a large pair of tongs to sauté the meat on my stove top grill (the flat side) and i sliced it a few times (use a really long knife!) to "chop" it up.

nutritional stats are for meat only.



fat (grams)


carbs (grams)


protein (grams)


sugar (grams)



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