"Healthy" Philly Cheesesteak
Who doesn’t love a good cheesesteak sandwich? They’re flat out the yummiest thing since chocolate. That said, they can get up their in caloric value. Let’s take that down a bit and up the ante on the quality of the ingredients. Now you’re cookin’.
1 pound Grass-Fed Rib Eye (Small End, Lean Only, Trimmed to 0” Fat, Choice Grade), thinly sliced
1 yellow onion, sliced
2 tbsp. Worcestershire Sauce
8 slices of cheese*
4 French Meadow Bakery Gluten-Free Italian Rolls (or something similar)
2 tbsp. Extra Virgin Olive Oil
4 tsp. handmade garlic aioli (recipe below)
**Peppers, mushrooms, or any other vegetable choice can be added atop the sandwich as well**
2 egg yolks
1 tbsp lemon juice
2-3 cloves of garlic, blended to a paste
Extra Virgin Olive Oil
Pinch of cayenne pepper
In a mixing bowl, combine the yolks with the lemon juice, cayenne pepper, and garlic paste.
Add in a drop of olive oil and whisk.
Continue to add in a little olive oil at a time (i.e. 1 tsp) while whisking until you reach a desired aioli consistency.
COMBINE meat and Worcestershire sauce in a Ziploc bag and shake bag so sauce coats the meat.
SPREAD your garlic aioli evenly on the insides of the roll.
SAUTE onions and all other vegetables until caramelized. You can either grill or sauté the steak until it’s cooked to your liking (I prefer medium rare).
PLACE the cheese over the meat until slightly melted.
PLACE the roll over the cheese and meat and scoop into the sandwich.
TOP sandwich with sautéed vegetables and serve.