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Philly Cheesesteak Style Beef Shanks

No longer wait in line at your local sandwich shop with the rest of the world, with this Philly cheese steak recipe at your disposal. You’ll be making the best Philly cheesesteak sandwiches on the block in no time.

Using Beef Shanks for Philly Cheesesteak

If you’re looking for the best philly cheesesteak that is also keto-friendly, look no further. However, I’ll be the first to say it’s not an authentic Philly cheesesteak. I’m not from South Philly or anything—although that would be cool. Just want to make that clear before I get into any trouble. I’m just inspired by the iconic sandwich to create a new recipe that’s something more of my own.

 

I love beef shanks because they are cheap, versatile and delicious. They make an incredible sandwich filling with their fall apart tender texture. Like I said in the ‘how to cook beef shanks’ post, it’s like a pulled pork texture. So why not make a cheesesteak style filling with it to create a unique, new cheesesteak recipe.

 

I love the combination of beef, onions and green bell peppers which is why I chose that combination in particular. The shitake mushrooms are just icing on the cake. They have a nice meaty texture as well so it really compliments the whole dish. If you’re keto then you can easily use my 90 second almond flour bread or even my coconut flour loaf as your bread replacement.

 

Philly Cheesesteak Style Beef Shanks Ingredients

  • Cooked beef shanks
  • Beef stock
  • Cooked Shiitake Mushrooms
  • Onion
  • Green bell pepper
  • Cream cheese
  • Cheddar cheese
  • Olive oil
  • Parsley
  • Paprika
  • Black pepper
  • Garlic powder
  • Salt to taste

*See exact measurements in the recipe card at the bottom of this post.

 

Philly Cheesesteak Style Beef Shanks Directions

  1. Start by grabbing a sharp knife and slicing your onions sauteed style, or, with “the gain” as it’s called.
  2. Then cut the bell pepper into slices as well.
  3. Next, slice the mushrooms and make sure to remove the woody stalk.
  4. Heat the olive oil in your large skillet and cook on medium heat until they start to brown.
  5. Add in your mushrooms and beef and saute for a few minutes until you start to get some colour on the beef.
  6. Now that you’ve browned the beef and sauteed mushrooms, deglaze with half the stock and mix everything well.
  7. Add in the green bell peppers and season with salt, pepper, paprika and garlic powder into the meat mixture.
  8. Cook for another minute before adding in the cream cheese, cheddar cheese, and remaining stock.
  9. Now you want to mix everything well and cook until you have melted cheese turned into a creamy sauce
  10. Depending on how ‘moist’ you want your sandwich, cook out the liquid in the pan. If there are lots, turn the heat up and reduce it to your liking.
  11. Chop the parsley and sprinkle on the beef in the pan and give it a final good mix.
  12. Now use the sandwich filling as desired, serve, and enjoy!

 

Nutrition Info Per Serving (Just the Filling)

  • Calories: 351
  • Carbs: 12g
  • Fat: 18g
  • Protein: 36g
  • Fiber: 3g

This recipe makes 3 servings. Get the recipe on myfitnesspal.

No More Dry Bread With The Moistmaker

In my almost 40 years on this planet I have never understood people who eat DRY BREAD!!! Like 11/10 times when I want a sandwich, I want my bread buttered. Other times, I’m okay with some kind of ‘wet yet fatty’ condiment, like mayo or mashed avocado or bone marrow. The simple combination of mustard and ketchup are acceptable—on hot dogs. So, by my own standards I should have buttered the bread. Except that I didn’t need to.

What I like to do here is keep the filling a bit wet. Those juices skin into the bread and make it moist. Now you might think it’s soggy bread but it’s not. Perhaps if you use plain white bread, yeah, that’s possible. Which is why I had a Vietnamese style baguette which is crisp on the outside and can really hold that filling despite it being juicy and wet. That’s why this sandwich was extra good because it sort of reminded my wife of ‘The Moistermaker’ in the show, Friends. Don’t be afraid of the moistmaker. Embrace it.

 

Keto/Low Carb Bread Options

If you’re doing Keto or low carb chances are your first instinct is to wrap this in lettuce and eat it. That’s perfect! Personally, I found keto bread to be quite dense making it hard to enjoy a sandwich with it. But I have a few ideas. The first being, use my cauliflower hamburger buns which are much lighter than keto breads with almond flour or coconut flour. The other option is to use either my microwave mug bread recipe with either almond flour or coconut flour—which you should be able to get at any major grocery store. Instead of making sandwiches just cut very thin slices and toast those and make little canopies.Use these and I guarantee a much better eating experience.

More Keto-Friendly Sandwiches

 

I might be biased but I really do think these are the best cheesesteaks! What do you think about this unique beef shank sandwich? Are there changes you might make next time to make it better suited to your taste? Perhaps you prefer provolone cheese to cheddar? Or maybe you like to pack on the hot sauce. The important thing is that you enjoy it the way you like it! Let me know in the comments below if there are changes you’d make to better suit your taste. I’m always down to learn about a new, great way to try a sandwich! Also, tag me over on Instagram if you try this recipe out. I’d love to see it!

Philly cheesesteak style beef shanks
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
An epic sandwich filling
Servings Prep Time
3 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
10 minutes
Philly cheesesteak style beef shanks
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
An epic sandwich filling
Servings Prep Time
3 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
10 minutes
Ingredients
  • 250 grams Cooked Beef Shanks Get the recipe
  • 100 ml Beef Stock Get the recipe
  • 4 Cooked Shiitake Mushrooms Get the recipe
  • 75 grams Onion
  • 100 grams Green Bell Pepper
  • 20 grams Cream Cheese
  • 80 grams Cheddar Cheese
  • 1 Tsp olive oil
  • 1 Tsp Parsley
  • 1/2 Tsp Paprika
  • 1/4 Tsp Black Pepper
  • 1/2 Tsp Garlic Powder
  • Salt to Taste
Servings: servings
Units:
Instructions
  1. Start by slicing your onions sautee style or with the gain as it's called.
  2. Cut the bell pepper into slices as well.
  3. Slice the mushrooms and make sure to remove the woody stalk.
  4. Heat the olive oil in your skillet and cook till they start to brown.
  5. Add in your mushrooms and beef and sautee for a few minutes till you start to get some colour on the beef or fond at the bottom of the pan.
  6. Deglaze with half the stock and mix everything well.
  7. Add in the green bell peppers and season with salt, pepper, paprika and garlic powder.
  8. Cook for another minute before adding in the cream cheese, cheddar cheese and remained of the stock.
  9. Now you want to mix everything well and cook till you have a creamy sauce
  10. Depending on how 'moist' you want your sandwich cook out the liquid in the pan. If there is lots turn the heat up and reduce it to your liking.
  11. Chop the parsley and sprinkle on the beef in the pan and give it a final good mix.
  12. Now use the sandwich filling as desired.

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