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Philly Cheesesteak Bowls

Prep
Cook
Serves 4people
Ingredients
Cooked Rice (optional)
Salad Mix (optional)
Riced Cauliflower (optional)
1
lb Skirt Steak
1/4
cup mayo
2
tbsp Buttermilk
2
tsp Worcestershire Sauce
1
tsp Garlic Powder
1/2
tsp Salt
1/4
tsp Cayenne Pepper
1
tsp Cooking Oil (olive, canola, coconut..)
1
tsp Salt
1/2
tsp Pepper
1/2
cup Mushrooms, sliced
1
md Yellow Onion
1
Bell Pepper, seeded (any color)
1/4
Grated Parmesan
4
Slices Mozzarella Cheese (or shredded)
Directions
1.
Set aside rice, riced cauliflower, or salad, whichever is desired.
2.
Cut skirt steak into 3-4 ieces in direction of grain, place on sheet pan in freezer for 15 minutes (this makes it easier to cut).
3.
Meanwhile, prepare sauce.
4.
Whisk together mayo, buttermilk, Worcestershire sauce, garlic powder, pepper, cayenne pepper in a small bowl and refrigerate until ready to serve.
5.
Remove meat from freezer, slice into 1/4" strips, finely chop meat. Preheat vegetable oil in a 12" or large skillet over medium heat, add meat, salt, pepper, onions, stirring occasionally until meat is brown and crispy and vegetables are tender. Sprinkle parmesan and mozzarella on top and reduce heat to a simmer and let cheese melt, then stir in melted cheeses.
6.
Serve on top of rice, riced cauliflower, or salad mix and drizzle the sauce on top.

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