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Philly Cheese “Steak” *

Just about about everybody loves a “Philly Cheese Steak” sandwich. This recipe is a twist on that favorite and is sure to satisfy your taste-buds.

Cook the steaks however you like them (on the grill, in the broiler, on the stove). Cook to desired done-ness, seasoned with salt and pepper.

Cheese Sauce:
Melt butter on medium heat in a small saucepan. Add the garbanzo bean flour, stirring with a wire whisk to keep any lumps out. Cook the butter and flour mixture for 1 to 2 minutes, until foaming and bubbly. Add the milk, stirring until smooth, let come to almost a boil. Sauce should start getting thick, keep stirring with whisk to avoid lumps. Add the shredded cheese and stir until melted through and combined; add the mustard powder and season to taste with salt and pepper. Add a small pinch of cayenne, or to taste. If sauce gets too thick, add extra milk a little at a time to thin out. (The sauce should resemble a melted cheese sauce, thick, but still runs easily off a spoon.) Keep the sauce warm on the stove, turned down to very low, stirring every few minutes.

Peppers & Onions:
Place about 1 tablespoon of coconut oil in a large skillet over medium-high heat, add onions and peppers. Cook in skillet until lightly browned on the edges and/or soft and tender. Season with a little salt.

To serve:
On each individual plate, place the cooked steak topped by a large heaping spoonful (or two) of the pepper and onion mixture, followed by drizzling a large spoonful of the cheese sauce on top.

Note: You want the steaks to be hot when you serve them, so prepare them last. You can keep everything else warm on the stove while you do so.

Serves 4.

*Sugar-Free / Grain-Free