Craving a Philly beef sandwich? If you are on a low carb diet, meat sandwiched between slices of bread or a bun is a no-no. But there’s no reason you can’t enjoy the tasty filling!
This recipe is a super quick and easy weeknight meal. Or, add an over easy egg on top for a protein-filled breakfast. Either way, it’s simple, filling and delicious.
I topped my Philly brat saute with vegan cheese, which is optional, but it really lends a nice, ooey gooey, creamy flavor that is particularly reminiscent of a Philly steak sandwich. I used vegan Chao coconut herb slices because they most resemble mozzarella cheese. If you haven’t tried these yet – and you are going dairy free – you are missing out. This is one of the best vegan “cheese” products I’ve ever tried (tastes delish right out of the package) and it’s available at Whole Foods.
The meat I used in this recipe is a natural, uncured bratwurst. Dietz and Watson makes them, and that is a brand available at Safeway or Albertson’s branded stores. You could probably find something similar at an organic market, such as Whole Foods, too. Of course, for traditional Philly cheesesteaks, you could use the ultra-thin sliced beef in the frozen case, but who knows what chemicals lurk in there! Another option would be to grill your own steak and slice it really thin.
- 1 tsp. coconut oil
- ½ red onion, thinly sliced
- 3 large mini sweet bell peppers, of varying colors
- 3 natural (uncured) bratwursts, sliced into "coins"
- 2 slices vegan cheese, optional
- Mustard Sauce:
- ⅛ cup coarse ground mustard
- ⅛ cup mayonnaise or horseradish sauce
- In a heavy skillet, melt coconut oil over medium heat.
- Add onion and peppers. Saute until slightly softened, about 3 minutes.
- Add bratwurst slices and continue to cook, until browned, about 5 - 7 more minutes.
- Divide mixture between two plates. Top with vegan cheese slices, if desired, and microwave until melted (about 1 minute). Alternately, top mixture in skillet with vegan cheese and broil until melted.
- Serve with mustard sauce.