A while back I got on a kick of turning sandwiches into salads, rather than simply rolling them up into lettuce wraps. It started out when a friend of mine introduced me to the concept of the Reuben Slaw, and it kind of went on from there. The Keto Philly Cheesesteak Slaw is a recipe just like that, where you strip down the basic ingredients of what would normally go into a Philly Cheesesteak, and turn it into a chilled salad, or slaw in this case.
When looking for the Roast Beef, you will want to seek out brands that are Nitrate-free, and uncured. Even though those ingredients wouldn’t normally contain carbohydrates, they are still considered to be less than desirable to your overall health.
There are bound to be some of you who ate their Philly Cheesesteak sandwiches a variety of ways prior to switching to eating Keto, so the ingredients used in this slaw may vary from your usual lineup. These happen to be the types of ingredients that were in the Cheesesteak Sandwiches that I liked (though instead of Roast Beef they were usually made with thinly sliced Ribeye.) If you prefer yours to have Mushrooms, you can experiment and add some to your slaw.
If you make some modifications to the recipe that you feel make your version of the Cheesesteak Slaw even tastier leave us some details in the Comments section at the bottom of this page.
KETO PHILLY CHEESESTEAK SLAW
EASE OF PREPARATION: Easy
PREP TIME: 20 Minutes
COOKING TIME: 0 Minutes
TOTAL TIME: 20 Minutes
- 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
- Start out with your Roast Beef and Provolone Cheeses cut to normal sandwich thickness from the Deli. You don’t want them to be so thin that they fall apart, but also not too thick that they become more difficult to chew in the slaw.
- Slice the Roast Beef and Provolone cheeses into strips that are about 1/4″ thick. Having a consistent thickness of cut between the meat, cheese, and vegetables will make the slaw most manageable.
- Chop the Green Cabbage and Purple Cabbages into strips about 1/4″ thick, and place into a Large Mixing Bowl.
- Remove the stem and seeds from the Red Bell Pepper, and slice into 1/4″ strips, length-wise. Add to the cabbage in the mixing bowl.
- Use the outer portion of the White Onion, avoiding the core, so that we can make good julienne cuts. Slice the White Onion length-wise into 1/4″ strips and add to the other vegetables in the mixing bowl.
- In a Small Mixing Bowl combine 1 Cup Avocado Oil Mayo, 2 Tablespoons White Vinegar, 1 Tablespoon Granulated Garlic, 1/2 Teaspoon Pink Himalayan Salt, and 1/2 Teaspoon Black Pepper.
- Pour the Mayo mixture over top of the meat, cheese, and vegetable ingredients and toss to coat everything evenly.
- Serve right away. If you intend to serve the next day you can decrease the amount of Mayo mixture that you use if you would like the slaw to have less moisture. Overnight some of the moisture from the vegetables will draw out and add to the moisture of the slaw naturally.