I am such a sucker for a cheesesteak sandwich. It’s hard for me to resist it on any menu. I absolutely love steak but then when you add those deliciously grilled thinly sliced peppers, onions, and mushrooms topped with melty gooey cheese. Come on…forget about it. This could easily be made into a sandwich by just putting it on a hoagie bun, but I couldn’t find sprouted buns, so we just had the filling. It did not disappoint. The trick is to slice the steak as thin as you possibly can and don’t cook it too long or it will get too tough. The best part about this meal is that it came together in about 15 minutes. We served ours with a big salad for a complete meal.
Philly Cheesesteak Bowl
1/2 lb. grass-fed steak sliced thinly (skirt, sirloin, or ribeye would all work well)
1 green bell pepper thinly sliced
1 onion thinly sliced
4 oz. mushrooms sliced
2 T. butter (grassfed best)
1 T. organic Worcestershire sauce
soy sauce or coconut aminos to taste
1/2 T. hot sauce
2 oz. cheese (provolone or mozzarella work well)
sea salt and pepper
Heat oven to broil. Season steak liberally with salt and pepper. In a oven safe skillet (I used cast iron), melt butter and then add Worcestershire sauce, hot sauce, and soy sauce. Add onions, peppers, and mushrooms and saute for a few minutes until veggies are crisp tender. Add steak and stir fry until steak is done. Taste and adjust seasonings if desired. Top with cheese and put under broiler until cheese is melted.
Adapted from Health-Bent