In this video of healthy meals that are good, fast and cheap, we cook up one of my favorite quick healthy dinners, a 10 minute philly cheesesteak bowl.
I’m going traditional Philly-style cheesesteak here which means just onions, cheese, and meat — but if you like it with green peppers or hot peppers or other veggies, go for it!
Macros on this will vary based on the ground beef you choose, but with lean beef it’s very low fat, very high protein, and near-zero carb.
You can also make this with ground turkey or ground chicken, but it just doesn’t have that meaty taste that I’m looking for, so I prefer the lean ground beef.
Serve this up with some veggies or a salad on the side, and top it with sugar-free ketchup.
Enjoy!
Welcome back to Healthy Meals, good, fast and cheap. Today we are cooking up one of my favorite easy dishes a cheesy cheesesteak bowl. High protein, low carb cooks up in about 10 minutes. Let’s dive in. So this recipe essentially has two ingredients. It has ground beef.
And I like the lean 93% lean and an onion, and that’s essentially it. I’m cooking spray, some salt and pepper. But in terms of main ingredients, stuff that you might need to go get, you need an onion and you need some beef. And this onion had some green stuff growing out of it.
So I’m going to try and chop around this and be a little creative in how this thing comes together. So we’re going to do a little surgery on this thing. I’m going to cut around where the green nasty parts were grown. We’re not trying to be Michelin starred chefs here.
We are literally just trying to chop up this onion It doesn’t need to be fancy. It doesn’t need to be with high precision. you know, just rough. Cut it, get this thing done and just focus on getting to the cooking. So just chop this up.
And so now we’ve got our onions cut up and it’s time to get to the fun part, which is cooking it. So we’re doing this in an instant pot and you could use one of these fancy things to measure the temperature. But I like to just pour little water in there.
And when the water starts to boil and sizzle, you know, you’re hot enough. So go ahead and dump that out and put the pot back in there. Put a little bit of cooking oil, you know, olive oil. Sometimes I’ll use avocado because it’s got a higher smoke point. You can get things hotter
Without burning, but go ahead and dump your onions in here. Good. Nice sturdy spatula or some kind of cooking. Implement and go ahead and break these onions up, coat them in oil, get them nice and happy in the pan. What you really try to do here is to brown these things
And put a little bit more oil and give it a nice stir. Try to break them up as they get hot, you’ll start to see that they become a little easier to separate. Well, so you got a little bit of peel in here.
So let’s get rid of that because no one likes to eat onion peels and let’s just go ahead and continue to let this brown. And so now we’ve come back a few minutes later and you can see the onions have started to caramelize here. sit back and pull this one out. Nope.
Can I pull this one out again? Yep. And so you can see that it’s starting to turn brown. That’s what we’re looking for. That’s where a lot of the flavor will come from in a dish like this. So you try to brown these onions up, just let them get, you know, moderately caramelized.
You’re not looking for them to be completely brown. Just a little bit of color goes a really long way because we’re not looking to have this dish take us an hour to cook. So just a few minutes. Then we dump out the onions, put them in a separate bowl,
And it’s time to add our beef again. I am using 93% lean. And so you really need to put a little bit of cooking spray cooking oil in here of some kind. Otherwise it’s just going to stick and get weird because there’s not enough fat in the meat itself.
And so we’re going to dump the meat in, going to throw that away, and now it’s time to wash my hands so that I don’t cross contaminate everything in my kitchen. I apologize for the little bit of sway from my overhead camera. I will work on that in future videos.
Now my hands are clean. I’m going to break up this meat. You can see some of it’s already starting to stick. And that’s okay. Don’t scrape that off just yet because we’re getting some good color, some good browning on that portion of it.
That’s really all I’m trying to do right now is to separate some of the beef chunks and get more contact with the bottom of the pan. So I want more of the meat to make contact with the heat. And you can see here some of this stuff that’s really sticking.
This is where you’re getting that browning. You’re getting that delicious flavor that’s developing. And so we just want more of this too, to make contact. I’m not trying to completely break it up just yet. I’m just trying to sort of get more of the browning at this point.
I’m going to salt and pepper. I will probably use more salt and more pepper than you might want to. This is very much a taste kind of thing. It’s probably a quarter teaspoon of each looks like a lot because I use very finely ground salt here. You can use whatever salt you have.
It’s not that big of a deal. And so now that we’re cooked, I’m going to go ahead and scrape as much of the brown bits off the bottom as possible here. This is where having a nice, sturdy spatula like this comes in handy. And really, you can see here
Some of the brown parts from the bottom are starting to come through. And that’s kind of my cue to to really just start to break up the rest of the meat and and get it into nice small bite sized pieces,
You know, sort of going for like taco meat or that kind of consistency where you don’t want you don’t want big meaty chunks. You just want it to be all sort of uniform. But you have to be careful not to mash it. Like you’re not trying to create a paste,
You want it to cook a little bit and then chop it up. And as the pink starts to cook away here, that’s how you know, this is this is fully cooked. And so now you can see that we’re really sort of getting to the point where most of the pink is gone.
And so now I’m going to add the onions back. And the reason I took them out and then put them back was so that I didn’t end up with just really mushy, gross mashed up onions. So I want the bite, the crunch of those onions as I’m eating this.
And so this put a little more salt and pepper on the onions themselves. And then go ahead and mix those in. And essentially, now this is this is done. This is ready to serve and eat. There’s a little bit of pink in here, but that’ll go over the next couple of minutes.
And so what I’ll do is I’ll just cover this, keeping on slow cook. So I’ll switch it from saute on high heat to just a slow cook to keep it warm so that when it is time for dinner, when it is time to serve, it is ready to go.
And so we’ll just scoop some out here, put it in a bowl. I do use kitchen scales here, too, to measure, to make sure you’re getting the right macros. I throw a single slice of Kraft singles on top, but any kind of cheese that melts
And, you know, just the heat from it will usually melt this up. Serve this with a salad, serve this with some broccoli, serve this with any kind of, you know, filling veg. And you have a quick, easy, healthy meal for just a few bucks with amazing macros. Enjoy.