Down South of Philly Cheese Steak - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Try the southern twist on this favorite sandwich: the Philly cheese steak. It'll be hard to settle on a favorite region's take!
Ingredients
- 24 oz ribeye steak, sliced 1/8" thick
- 1/2 cup sliced provolone
- 1/4 cup canola oil
- 1/2 cup sweet bell peppers, sliced
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup onion, chopped
- 8 fresh okra, sliced
- 1 egg, beaten
- 1 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil
- 4 toasted Italian rolls
Instructions
- In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt and pepper.
- Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
- In a non-stick skillet, sauté the onions in some of the soybean oil. Set aside.
- In the same skillet, sauté the sweet peppers. Set aside.
- Same skillet, sauté the mushrooms. Set aside.
- In the same skillet, sauté the steak. Cook until medium rare.
- On a split, toasted italian roll, layer steak, onions, mushrooms and peppers. Top with cheese slices and fried okra.
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