Philly Cheesesteak

What type of bread do you use?  Do you choose "whole grain" bread thinking it will help you lose weight? One thing I told Jessica to do is to get rid of all wheat and grains!


This is why when people go ?gluten free? and grab a lot of packaged ?gluten free? items at the store, they still don?t start feeling good because of all the inflamation the carbohydrates are causing! Not to mention the weight gain that comes along with the excess carbohydrates and insulin.




VERSION 1 (Harder, but tastier!):
2 1/2 pound strip loin, trimmed
Coconut oil
Salt and freshly ground black pepper
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly. Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side. Place several slices of the meat on the bottom of 1/2 a Protein Bun (if desired, click HERE to find), spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

PROVOLONE SAUCE:
1 TBS butter
1/2 cup chicken/beef broth
1 cup grated aged provolone cheese
4 oz cream cheese
1 tsp Celtic sea salt
1/4 tsp freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.

SAUTEED MUSHROOMS:
2 TBS coconut oil
1 TBS butter
1 1/2 pounds mushrooms, sliced
3 TBS chopped fresh parsley leaves
Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

CARAMELIZED ONIONS:
2 TBS unsalted butter
1 TBS coconut oil
2 large onions, peeled, halved and thinly sliced
1 tsp Celtic sea salt
1/4 tsp freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

SAUTEED PEPPERS:
2 TBS coconut oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.



CROCK POT VERSION:
2 lb. beef strip loin
1 sliced onion
2 green pepper, sliced
1 red pepper, sliced
2 cups organic beef broth
1/4 cup wheat free soy sauce
garlic, salt and pepper if desired

Place beef in the bottom of the crockpot. Pour broth and soy sauce over the beef. Cook on low for 8-9 hours, or on high for 4-6 hours. When done, you'll can use my Protein Bread recipe, and cheese (mozzarella or provolone). But it tastes great without bread too! Makes 8 servings.


NUTRITIONAL COMPARISON (per serving)
Traditional Philly = 571 calories, 19g fat, 53g protein, 48g carbs, 6g fiber
"Healthified" Philly (without Protein Bun) = 351 calories, 17g fat, 43g protein, 4.2g carbs, 1.1g fiber
"Healthified" Philly (with Protein Bun) = 397 calories, 20g fat, 65g protein, 4.8g carbs, 1.1g fiber

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