Most often we low-carbers think of zoodles (zucchini noodles) for Italian recipe applications. Today, with a nice hunk of leftover sirloin steak in the fridge, I was thinking along the lines of a Philly Cheese Steak for lunch, but not with the traditional Frankenfood cheese sauce. And certainly not with a big old carb-laden bun (although I have some low-carb psyllium hotdog buns cooked and ready today). I was thinking more along the lines of a Swiss/white cheese Patty Melt sort of thing, but on noodles. The above lunch is what evolved from that thought. And it came out quite tasty! My husband REALLY liked this! It was very filling, too!
This recipe is acceptable for all phases of Atkins, Keto diets and those Primal folks that eat some dairy. The portions were quite large and you might find this will feed 2 adults and 2 children quite nicely. But I have calculated the numbers below for 3 equal adult servings.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
16 oz. zucchini, cut into noodles
4 T. olive oil (total)
6 oz. cooked steak, sliced thin (I used pan-seared sirloin)
4 oz. yellow onion, sliced thin
6 oz. cheese, shredded (I used a mix of Swiss & Monterrey Jack)
DIRECTIONS: Preheat broiler. Have two non-stick skillets ready, one large enough to fry steak and onions, one to cook the zoodles. Cut the zucchini into “noodles” with a spiral tool or julienne peeler and have ready. Slice the steak and onions and brown them in 2 T. of the oil in one skillet. You want the onions to begin to brown and caramelize to release their natural sugar. When nearly done, heat remaining 2T. oil in the second skillet and place the zoodles in the hot oil. Reduce heat to medium and stir-fry the zoodles just until they are no longer opaque, but not too soft. Plate the zoodles onto 3 serving plates and top with 1/3 of the meat and onion mixture. Top with 1/3 of the cheese and pop into hot broiler just long enough to melt the cheese on top. Remove with pot holder and serve at once.
NUTRITIONAL INFO: Makes 3 large servings, each contains:
39 g fat
8.66 g carbs, 2.3 g fiber, 6.36 g NET CARBS
32.2 g protein
521 mg sodium