Philly Cheese Steak Sandwich

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                                  PromiseT Gluten Free 3 seeded Wholgrain Sandwich Roll or submarine     roll   -- loaf Italian bread or 1 loaf French bread
     1/2            lb             round steak -- sliced wafer thin,
  1                                  onion -- (thinly sliced)
  1                                  green bell pepper -- (thinly sliced) (optional)
  4          teaspoons        cream cheese with chives and onions -- (minced)
     1/2            lb            provolone cheese slice -- (thinly sliced)
                                     olive oil -- (for grilling)
                                     salt and pepper

    Heat a griddle or a large saute pan over medium-high heat.

    When hot, cover bottom with olive oil.

    Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes.

    Add the garlic, salt and pepper, and cook for about 30 seconds.

    Then, push the mixture off to one side of the griddle.

    Add the meat to the hot part of the griddle.

    Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.

    Mix the meat and the caramelized onions and bell pepper together.

    Divide into 4 portions, and top both portions with the cheese to melt.

    If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.

    Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.  When the cheese is melted, and with 1 or 2 spatulas,, and serve immediately

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Per Serving : 475 Calories; 24g Fat (45.7% calories from fat); 30g Protein; 35g Carbohydrate; 9g Dietary Fibre; 75mg Cholesterol; 826mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Creamed Rotini with Steak and Mushroom

 

Serves 6

4 cups rice pasta

1 can 2% evaporated milk

1 cup freshly shredded Parmesan cheese (Asiago is good too)

4 tablespoons butter (or olive oil)

2 clove minced garlic

Salt & pepper

1/3 cup fresh parsley, chopped

1 pound boneless rib steak, cut across grain in strips

2 medium carrots, slice diagonally

2 medium onions, sliced

1 cup fresh mushrooms, sliced

Bring 3 quarts of salted water to a boil.

In a skillet with 2 tablespoons butter brown steak, 

add carrots and onions sauté until soft; add mushroom until cooked, put in on a plate and keep warm.

In the same skillet melt remainder of butter over medium heat. Add the minced garlic and cook for 1 minute.

Add the heavy cream to the butter/saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, or until the sauce has thickened. Stir often.

When water comes to a boil add pasta and cook 10 minutes or according to the package instructions. Strain 

reserving 2 cups pasta water.

In the meantime, grate Parmesan cheese. 

Add the pasta back to its pot and pour in the cream sauce and pasta water.

Give it a stir to combine, and let simmer on medium heat until the sauce has thickened, turn off the heat. Stir in cheese and parsley. Add meat mixture and stir. Season with salt and freshly grated pepper.

Garnish with more cheese.