Being 100% gluten free and living a paleoish lifestyle, I cannot tell you the last time I had a cheesesteak or something that even resembled one. The stars aligned when we received thin-sliced grass-fed beef in our most recent ButcherBox, which I highly recommend! If you're like me and have been paleo for awhile, you're probably sick of grass-fed ground beef. Grass-fed steaks are not only hard to come by but expensive. I've been really impressed with the diverse cuts ButcherBox has sent me so far. It comes out to about $6.50 per meal plus free shipping, so I think it's a great deal for the quality!
If you do not yet understand the importance of eating properly-raised meat, I will go over this in more detail in a future post. But in a nutshell, cows are not meant to eat grains. That's why they get so fat, because if they don't eat grass they get sick. I can't believe it needs to be said, but eating a sick animal is not good for you. The You Are What You Eat principle applies here. Additionally, conventionally raised or factory farmed meat is often treated with steroids, hormones and antibiotics. These toxins are stored in the fat, and then we eat those toxins when we consume the meat. Not to mention, it is absolutely deplorable the conditions those animals are raised in. Grass-fed cattle are humanely raised and a lot of the health concerns people have over saturated animal fats and meat do not apply if the animal is properly raised. Most studies that show that saturated fats are bad for you do not distinguish between hydrogenated fats (terrible!), conventional animal fats (bad!), or properly raised animal fats (good!). An added benefit of consuming grass-fed cattle products is that it is one of the only sources of Vitamin K2 (but grain-fed cattle do not contain this vitamin because cows convert grass into K2. Humans can make their own Vitamin K1 from eating vegetables, but not K2).
Anyways, in addition to having thin-sliced beef on hand, we also have had an abundance of peppers and onions from the farm share, so coming up with a cheesesteak recipe was a no-brainer. Funny story: The first time I made this, I sliced up what I thought were sweet peppers from the farm share. Turns out they were hot peppers! So our first cheesesteak skillet had a bit of a kick!
Prep time: 10 minutes
Cook time: 20 minutes
In a cast iron skillet over medium-high heat, melt your quality cooking fat. Add the onions and let them cook for a few minutes until they begin to soften, about 2-3 minutes. Add the peppers and cook until they start to soften, about 2 minutes. Add the mushrooms and season with salt and pepper. Cook until mushrooms are soft, about 4-5 more minutes.
In a separate heated pan, cook the beef over medium-high heat until it is done, about 4 minutes. You could also cook your beef in the skillet prior to cooking the vegetables, just remove the beef and set it aside while you cook the onions, peppers, and mushrooms.
Add the cooked beef to the cooked vegetables. If you tolerate dairy, add the provolone cheese on top and set it under the broiler for 2-3 minutes or until cheese melts.
You can eat yours plain in a bowl, over some lettuce, or I had mine on an almond flour tortilla with lettuce and paleo mayonnaise (I like Primal Kitchen). If you do not add cheese, definitely add a dollop of paleo mayo to your serving of choice.
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