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So Mike and I cleaned up all time favorite last night. I mean really: Who doesn’t love cheesesteak? The cheese and sauteed steak just melt in your mouth. BUT… it also sticks to your hips. In all seriousness, I am not ok with the idea of eating clean if it means that I have to give up my favorite foods. Eating clean should make you feel good; it should never feel like deprivation. It should never feel like sacrifice.
So my mission is to find alternatives to my favorite foods that are just as satisfying! The trick? Find out what I love about the food- Texture? Taste? Comfort?
So back to Philly Cheese Steaks! I love the crunch of the bread. I love the perfect blend of cheese and steak and onions. It’s a total indulgence, right?
Wrong!
Here’s our take on the Cheesesteak!
Ingredients
1/2 cup mushrooms
1 small onion chopped
1 TBL extra virgin olive oil
6 slices low sodium roast beef , sliced in strips
2 large red peppers
4 slices provolone cheese
Saute first three ingredients until golden brown. Add roast beef strips and cook over low heat for two minutes.
Cut red peppers and remove seeds. Place one slice of provolone cheese on the bottom of the pepper.
Add sauted beef and veggies.
Place provolone cheese on top.
Cook at 400 for 20-25 minutes until cheese is a beautiful golden brown!
Enjoy and prepare to have your tastebuds rocked!
