"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Today’s recipe turned out so good when I made it last week that J was bragging it up to his guy friends! Super easy and so delicious.
What you need:
– 1 lbs. New York steak
– 1/2 bell pepper – sliced
– 1/2 sweet yellow onion – sliced
– 6 crimini mushrooms – sliced
– 1/2 tbsp Worcestershire sauce
– 1 tbsp coconut oil
– 1/2 c provolone – shredded
– sea salt and pepper to taste
What you do:
Place your steaks in the freezer for a half hour – they should firm up enough so that you can slice very thinly.
In a small skillet over medium heat add the steaks, Worcestershire sauce, and half a tablespoon of the coconut oil. Cook until meat has browned.
In a larger skillet over medium heat combine coconut oil, onions, peppers, and mushrooms. Cook until veggies soften and onions turn translucent.
I made a corn tortilla taco out of this deliciousness (gluten-free) but the boyfriend went with a hoagie roll. Pick what sounds best to you, toast/warm it up. Fill with steak, top with sautéed veggies, and the shredded cheese.