Philly Cheesesteak Bowls

Sauce:

1/2 cup heavy cream

1/2 cup cream cheese

6 ounces provolone

1/2 tsp salt

1/4 tsp pepper

1/2 tsp hot sauce

1 tsp garlic powder

Bowls:

1 pound ribeye (can use venison)

Montreal steak seasoning

3 T olive oil, divided

1 yellow onion, sliced into rings

2 bell peppers, sliced

1 tsp salt; divided

1/2 tsp pepper, divided

Pat steak dry & place in the freezer for 10-20 minutes (this makes it easier to slice).

Use a sharp steak knife to slice it into thin strips against the grain. Season generously with steak seasoning. Allow steak to rest with the seasoning on for 30 minutes, or in the fridge overnight.

In a large skillet over medium heat, add 2 T oil & saute yellow onions, bell peppers, salt & pepper until soft & the onions are caramelized.

Meanwhile, combine heavy cream & cream cheese in a small saucepan over medium heat. Whisk as the cream cheese starts to melt.

Once the cream cheese has melted and the sauce starts to gently simmer, remove from the heat and stir in provolone, salt, pepper, garlic powder, and hot sauce.

Once veggies are tender, set them aside.

Add remaining 1 T oil to the skillet. Add steak, and cook until lightly browned (about 45-60 seconds on each side).

Divide the veggies and steak into 4 bowls. Ladle cheese sauce over the top. Serve warm, and enjoy!

Cheesy Potatoes

2 lbs. frozen hash browns, thawed

3/4 cup  (1 1/2 sticks) butter, melted and divided

1/4 teaspoon pepper

1 teaspoon salt

1/2 cup chopped onion or green onion (or 1/4 c dried minced onion)

1 (10 3/4-ounce) can cream of chicken soup

2 cups sour cream

2 cups shredded sharp cheddar cheese

2 cups crushed corn flakes

Preheat oven to 350 degrees. Grease or spray a 9×13″ pan or baking dish; set aside.

In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well. Add in the soup and sour cream, then the cheddar cheese, mixing everything well. Spread mixture evenly into a 9×13″ baking dish. Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 50 to 60 minutes. Serve hot.

Raspberry Sauce

1/2 cup granulated sugar

2 tablespoons water

3 cups frozen raspberries

1 teaspoon lemon juice

Mix all in saucepan & cook until the sugar is dissolved & raspberries are broken down a bit. Sauce will thicken as it cools. Serve over Cheesecake. Yum!

To make low carb:

Use 1/2 c Swerve sweetener & 1/8 t Xanthan gum or glucomannan to thicken.