Uploaded December 2018 | Updated September 2026, 1 day ago
There’s no fishing this weekend. There’s ice on the lake and it’s below freezing. But we still have to eat. Lately, I’ve been missing Philly cheesesteak sandwiches. Let’s see if we can make a yummy low-carb substitute. Click on SHOW MORE for info and the recipes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Dixieland Delight” purchased from pond5.com just for this video.
- - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - -
LOW-CARB BROCCOLI CHEESE SOUP
inspired by the recipe here: https://www.wholesomeyum.com/recipes/...
The recipe also shows up in an earlier video here: youtu.be/DjumkR7R2G0
INGREDIENTS
1 TBS extra virgin olive oil
1 heaping teaspoon of minced garlic from jar
14½ oz. can of low-sodium chicken broth (or vegetable broth)
⅔ cup heavy cream
2 cups or more of broccoli (cut into very small florets)
4 oz. cream cheese
1½ to 1¾ cup pre-shredded, sharp cheddar cheese
Instructions
In a large pot over medium heat, sauté garlic for one minute, until fragrant.
Add the chicken broth, heavy cream, chopped broccoli, and cream cheese. Increase heat to bring to a boil, then reduce heat and simmer for 15-20 minutes, until broccoli is tender.
Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. Remove from heat immediately once all the cheese melts, or put on very low heat and cover until ready to serve.
CHEESE STEAK STUFFED PEPPERS
Recipe from here: delish.com/cooking/recipe-ideas/recipes/a51551/cheesesteak-stuffed-peppers-recipe
INGREDIENTS
4 bell peppers, halved
Olive oil (just enough to almost cover bottom of large skillet)
1 large onion (12 oz.), sliced
16 oz. mushrooms, sliced
Seasoned salt
Freshly ground black pepper
1½ lb. ribeye or sirloin steak, very thinly sliced
2 tsp. Italian seasoning
8 slices of American cheese, white or yellow
8 slices provolone
Freshly chopped parsley, for garnish
DIRECTIONS
Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 40 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until tender and soft, 6 to 10 minutes. Add steak and season with more seasoned salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, until steak looks cooked. Stir in Italian seasoning. Put mixture in a bowl.
Add American cheese to bottom of each baked pepper, then stuff with steak mixture. Top with one piece of provolone and broil until golden, 3 minutes.
Garnish with parsley before serving.
There’s no fishing this weekend. There’s ice on the lake and it’s below freezing. But we still have to eat. Lately, I’ve been missing Philly cheesesteak sandwiches. Let’s see if we can make a yummy low-carb substitute. Click on SHOW MORE for info and the recipes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Dixieland Delight” purchased from pond5.com just for this video.
- - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - -
LOW-CARB BROCCOLI CHEESE SOUP
inspired by the recipe here: https://www.wholesomeyum.com/recipes/...
The recipe also shows up in an earlier video here: youtu.be/DjumkR7R2G0
INGREDIENTS
1 TBS extra virgin olive oil
1 heaping teaspoon of minced garlic from jar
14½ oz. can of low-sodium chicken broth (or vegetable broth)
⅔ cup heavy cream
2 cups or more of broccoli (cut into very small florets)
4 oz. cream cheese
1½ to 1¾ cup pre-shredded, sharp cheddar cheese
Instructions
In a large pot over medium heat, sauté garlic for one minute, until fragrant.
Add the chicken broth, heavy cream, chopped broccoli, and cream cheese. Increase heat to bring to a boil, then reduce heat and simmer for 15-20 minutes, until broccoli is tender.
Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. Remove from heat immediately once all the cheese melts, or put on very low heat and cover until ready to serve.
CHEESE STEAK STUFFED PEPPERS
Recipe from here: delish.com/cooking/recipe-ideas/recipes/a51551/cheesesteak-stuffed-peppers-recipe
INGREDIENTS
4 bell peppers, halved
Olive oil (just enough to almost cover bottom of large skillet)
1 large onion (12 oz.), sliced
16 oz. mushrooms, sliced
Seasoned salt
Freshly ground black pepper
1½ lb. ribeye or sirloin steak, very thinly sliced
2 tsp. Italian seasoning
8 slices of American cheese, white or yellow
8 slices provolone
Freshly chopped parsley, for garnish
DIRECTIONS
Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 40 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until tender and soft, 6 to 10 minutes. Add steak and season with more seasoned salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, until steak looks cooked. Stir in Italian seasoning. Put mixture in a bowl.
Add American cheese to bottom of each baked pepper, then stuff with steak mixture. Top with one piece of provolone and broil until golden, 3 minutes.
Garnish with parsley before serving.
