Shared by Veronika G
Dinner tonight is Philly cheesesteak in a bowl over mashed cauliflower.
Serves 4
3/4 lb sandwich steak
2 green bell peppers
1 medium onion
16oz. package of sliced white mushrooms
3 cloves garlic
4 slices cheese
enough butter and avocado oil to keep it from sticking to the pan while I was sautéing everything.
This was made with very thinly sliced sandwich steak, marinated in some fresh minced garlic, Bragg’s liquid aminos, and apple cider vinegar. Sliced onion and white mushrooms were sautéed in butter and avocado oil until browned, remove from pan, and add beef. Brown the meat, add sliced or chopped green peppers and add mushroom/onion back to the pan to combine. Add salt to taste, place American cheese slices on top, and cover the pan so it can melt (I use Andrews and Everett).
About the steak used in this sandwich. A sandwich steak cut here in Chicago is very thinly sliced beef, often sirloin. It’s sold under a few different names, the int’l store calls it “charcoal steak”, but most grocery stores call it sandwich steak. Usually, it’s cooked in larger pieces for a sandwich, but I wanted the Philly Cheesesteak feel, so sliced it into very thin strips, against the grain so it doesn’t get tough.
