Some time ago, I was interested in turning sandwiches into salads instead of simply rolling them into lettuce wraps. It began after a friend from my acquaintance brought me to the concept of Reuben Slaw which I was able to try, then it kind of grew forward from there. It’s the Keto Philly Cheesesteak Slaw is an exact recipe which is where you cut down the ingredients that is normally the traditional Philly Cheesesteak, and turn into chilled salad or slaw in this case.
If you are looking for Roast Beef, you’ll be able to choose the ones that are Nitrate-free and also uncured. Although these ingredients don’t typically contain carbohydrates, they are considered to be less than ideal to general health.
There will be bound to be a few of you who have eaten your Philly Cheesesteak sandwiches a variety of ways prior to changing to eating Keto and other ketogenic foods, therefore the ingredients in this slaw might differ from the usual selection. The ingredients in this slaw are likely to be the same ingredients included in the Cheesesteak sandwiches that I loved (though rather than Roast Beef these were typically composed of thinly sliced Ribeye.) If you’d like yours to include Mushrooms You can try it and add them to your salad.
If you have any changes to the recipe that you think will improve the flavor of your Cheesesteak Slaw even tastier leave us a note in the comment section located at the end the page.
KETO PHILLY CHEESESTEAK SLAW
EASE OF PREPARATION: Easy
PREP TIME: 20 Minutes
COOKING TIME: 0 Minutes
TOTAL TIME: 20 Minutes
INGREDIENTS
1 Pound Nitrate-Free Roast Beef Slices
1/2 Pound Provolone Cheese Slices
1/2 Head Green Cabbage
1/4 Head Purple Cabbage
1 Red Bell Pepper
1/3 White Onion
1 Cup Avocado Oil Mayo
2 Tablespoons White Vinegar
1 Tablespoon Granulated Garlic
1/2 Teaspoon Pink Himalayan Salt
1/2 Teaspoon Black Pepper
INSTRUCTIONS
Start with Roast Beef, Provolone and other Cheeses that you cut to the normal thickness of sandwiches at the Deli. It is not ideal for them to be thin enough that they crumble However, they should not be too thick, so that they are harder to chew when you eat the slaw.
Cut into strips Roast Beef and Provolone cheeses into strips about 1/4 inch thick. A consistent thickness cut between the cheese, the meat and vegetables make the slaw easier to manage.
Cut into strips Green Cabbage and Purple Cabbages into strips that are 1/4” thick and put them into the Large Mixing Bowl.
Remove the seeds and stem of the Red Bell Pepper, and cut into strips of 1/4 in length. Then, add them to mix bowl of cabbage.
Utilize the outer layer of White Onion, avoiding the core to cut julienne slices that are good. Cut the White Onion lengthwise into strips of 1/4 inch and then add to all the vegetables that are in the bowl.
Within the Small Mixing Bowl combine 1 Cup Avocado Oil Mayo, 2 Tablespoons of White Vinegar 1 Tablespoon Granulated Garlic, 1/2 Teaspoon Pink Himalayan Salt, and 1/2 Teaspoon Black Pepper.
Pour the Mayo mixture over the cheese, meat as well as the vegetable ingredients, then mix to cover everything evenly.
Serve right away. If you are planning to serve it the next day, you may reduce the quantity of Mayo mix you choose to use to allow the salad to contain less moisture. Over the course of a night, the water from the veggies will be drawn out and contribute to the moisture content of the salad naturally.
