One Pan Philly Cheesesteak (LC)
Ingredients
- 120g lean beef strips (or sirloin steak, thinly sliced)
- Black pepper to taste
- 1 tsp olive oil
- ½ green pepper, sliced
- ½ red pepper, sliced
- ½ onion, sliced
- 75g mushrooms, sliced
- ½ tsp garlic powder
- 1 tsp low-sodium soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 30g mature cheddar, grated
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a medium non-stick frying pan over a medium-high heat. Add the beef strips, season with black pepper and cook for 2–3 minutes, stirring occasionally, until browned. Remove from the pan and set aside.
Add the sliced peppers, onion and mushrooms to the same pan. Cook for 5–6 minutes, stirring occasionally, until softened but still with a little bite.
Sprinkle over the garlic powder and stir well to coat the vegetables.
Add the soy sauce, Worcestershire sauce and apple cider vinegar. Stir well, scraping up any flavour from the bottom of the pan.
Return the beef to the pan and stir everything together until heated through.
Sprinkle the grated cheddar evenly over the top. Cover the pan with a lid and reduce the heat to low. Cook for 1–2 minutes, until the cheese has melted.
Sprinkle with the fresh parsley, if using, and serve immediately.
Note: Want to make this recipe vegetarian? Simply replace the steak with 120g firm tofu or your favourite vegetarian alternative from the food swap list.