Primal Philly Cheese Steak

May 2nd, 2012

Thank you Health-Bent for making a Jersey girl happy!

This was so yummy, and really simple. For the cheese I used 3 slices of Organic Baby Swiss. To be completely Paleo on this, just subtract the cheese and you are good to go! I added a little extra onions & hot sauce to mine. Instead of putting the finished product in a bowl, I put it on top of some organic lettuce, and Tim kinda rolled his meat up into the lettuce, like a lettuce wrap. Perfection!

Again my meat came from Whole Foods. There is something to be said about spending a little extra cheddar for quality meat. It makes a HUGE difference!

Here is their recipe for Primal Philly Cheesesteak in a Bowl:


  • 1 lb. skirt steak, sliced thinly
  • 2 green peppers, sliced thinly
  • 2 yellow onions, sliced thinly
  • 8 oz. mushrooms, sliced
  • 4 oz. good melting cheese (I used raw milk Colby), sliced
  • 2 T butter
  • 1 T Worcestershire sauce
  • 1 T hot sauce
  • S&P


Put your oven on broil and place the rack in the middle of the oven. In a large, oven proof saucepan, melt the butter over high heat and add hot sauce and Worcestershire sauce. Brown the beef really well. Seriously. Get a nice brown crust on each piece. Add the onions, peppers and mushrooms. Place a lid/cover on the saute pan and stir occasionally while the peppers and onions soften. Once that’s happened, top with cheese slices, stick the pan under the broiler until the cheese has reached the desired melty-ness stage. Some like it gooey and some like it brown and bubbly. Take it out of the oven and serve.