A low carb 'pasta' recipe made with zucchini noodles, pan fried beef, sauteed vegetables, and and creamy, low carb cheese sauce. Inspired by the classic Philly Cheesesteak Sandwhich
2medium(550g) zucchini6-7 inches long, spiralized into zoodles or store bought
salt and pepper
Cheese Sauce
1cup(240g) heavy cream
½cup(120g) chicken/beef broth
6tbsp(75g) cream cheesecut into small chunks
¾cup(100g) mozzarella cheesegrated
½tspred chili flakes
salt and pepper
Toppings
3tbsp(20g) hot chilidiced
3tbsp(10g) parsley, freshchopped
1stalk(10g) scallionchopped
Instructions
Low Carb Zucchini Pasta
Thinly slice beef in 2-3" long strips and season with salt and pepper - see note for tips
Heat oil/butter/ghee in fry pan on medium-high heat and brown beef strips. Remove cooked beef from the pan and set aside for later
Add sliced onions, green pepper, and garlic to same pan and fry for 10-15 minutes or until onions are nicely caramelized. Stir occasionally to cook evenly and add water or oil as needed to prevent sticking and burning. Season to taste
If using fresh zucchini, use a spiralizer to make zoodles
Zesty Low Carb Cheesesteak Sauce
In a sauce pan, heat the heavy cream and broth until bubbling
Continuously stirring, slowly add chunks of cream cheese until it melts into the sauce. Repeat for grated mozzarella cheese. Add slowly and keep stirring. - See note for tips
Add red chili flakes and let simmer on low heat, stirring occasionally until thick and velvety smooth, season to taste
Arrange uncooked zucchini noodles on a plate, add sauce, meat, veg, and desired toppings. After a minute or so the sauce will soften the zoodles
Enjoy!
Notes
Placing the meat in the freezer for 20 minutes will make it easier to make nice thin slices
Keep the sauce moving and add cheeses slowly to get a nice smooth velvety cheese sauce
If your sauce splits add more cream and stir on low heat
You can use any noodles you like for this, you could even make traditional pasta for the rest of the family
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