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These Philly Cheesesteak Sliders are made with Oopsie/Cloud Bread, which means you can have your Philly Cheesesteak with hardly any carbs and completely grain, sugar and additive free. These are great for company, especially for kids. For a sweeter taste, although not quite as traditional, you can sub red capsicum for the green capsicum. This is another recipe that goes great with coleslaw as a side.
Philly Cheesesteak Sliders with Oopsie/Cloud Bread – Serves 12
1kg rump steak, cut into strips
1 green capsicum, diced
1 onion, sliced
1/2 cup homemade mayo, get the recipe here
12 slices provolone cheese
1 tbsp olive oil
1/4 cup melted butter
2 double batches Oopsie/Cloud Bread, get the recipe here
Salt and pepper
Make Oopsie/Cloud Bread a day ahead according to recipe but bake each double batch in its own lined baking tray as one rectangular piece rather than individual rounds. This way you will have 2 big rectangles of bread. Store in an airtight container or wrapped up in foil overnight.
Fry onion and capsicum in olive oil until soft. Add steak strips, season and cook until done. Spread one half of the Oopsie/Cloud bread with mayo, place in a baking tray lined with baking paper. Add a layer of half the cheese and then cover with the onion, capsicum and steak. Layer the other half of the cheese on top with other rectangle of Oopsie/Cloud bread.
Pour and spread over melted butter on top of the Oopsie/Cloud bread. Cover with foil and bake at 160C for 10 minutes. Uncover and bake a further 6-8 minutes or until bread is nicely coloured. Cut into 12 even squares and serve. Goes great with homemade coleslaw.
Nutritional Info:
Cals – 568.2
Fat – 46g
Protein – 32.7g
Total Carbs – 4.5g
Fibre – 1.5g
Sugars – 1.9g
Net Carbs – 3g
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