Enjoy your keto-friendly cheesesteak-stuffed pickle! It’s a creative and satisfying way to curb those cheesesteak cravings while staying on your keto journey.
INGREDIENTS:
- 1 large whole pickle (choose one with a wide enough diameter for stuffing)
- 1/2 pound thinly sliced beef (such as ribeye or sirloin)
- 1/2 medium green bell pepper, thinly sliced
- 1/2 medium onion, thinly sliced
- 2 slices of provolone cheese (or cheese of your choice)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/2 teaspoon garlic powder
INSTRUCTIONS:
- Prepare the Pickle:
- Wash the pickle thoroughly and pat it dry.
- Slice the pickle halfway down its length, creating a pocket for the filling. Be careful not to cut through the bottom.
- Prepare the Cheesesteak Filling:
- In a skillet over medium-high heat, add 1 tablespoon of olive oil.
- Add thinly sliced beef to the skillet and cook until browned. Season with salt, pepper, and optional garlic powder.
- Push the cooked beef to one side of the skillet and add another tablespoon of olive oil.
- Add sliced bell peppers and onions to the empty side of the skillet and sauté until they are tender and slightly caramelized.
- Mix the cooked beef, bell peppers, and onions together in the skillet.
- Fill the Pickle:
- Carefully stuff the pickle with the cooked cheesesteak mixture, pressing down gently to pack it in.
- Tear the slices of provolone cheese into smaller pieces and stuff them into the pickle as well.
- Melt the Cheese:
- If you’d like a melty, gooey texture, place the stuffed pickle in a microwave-safe dish or on a baking sheet.
- Microwave or bake just until the cheese is melted and bubbly.
- Serve:
- Carefully transfer the stuffed pickle onto a plate.
- Let it cool for a minute or two before slicing it into manageable portions.
- Optional Garnish:
- Garnish with fresh herbs like parsley or chives for added flavor.
