Nik’s Cheesesteak Ramekin - My Bariatric Solutions

Nik’s Cheesesteak Ramekin


  • 2 oz. thin-sliced deli roast beef (you can go for low-sodium if you need), chopped
  • 1 tablespoon of finely diced onions
  • 1 tablespoon finely diced green peppers (if you can do them)
  • A few slices of mushroom (if you like mushrooms)
  • 1 Laughing Cow Light French Onion-flavored cheese wedge
  • 1 slice of reduced-fat provolone cheese
  • Any condiments you used to love on your steak sub
  • A three-ounce ramekin
Makes 1 serving


  1. Spray down a pan with nonstick and let it get  hot. Add onions, mushrooms and peppers and sautee about a minute.
  2. Add the beef and sautee that until either warmed through (if you are new out and/or have a sensitive pouch) or crispy (if you, like me, have an Iron Pouch).
  3. Turn off the heat in the pan and drop the Laughing Cow cheese wedge right on top of your steaming hot meat mixture and allow it to soften. Then mash it through the mixture (it doesn’t really melt into stuff but you can mash and mix).
  4. Next add any condiments you like directly to the meat mixture.