hCG Diet Phase 2 Recipe | Cheese Steak Sandwich Stacks – AP
hCG Diet Phase 2 Recipe | Cheese Steak Sandwich Stacks – AP
Servings
2servings
Servings
2servings
Ingredients
STEAK and PEPPERS
  • 7oz Top Sirloin Steak(100g per 3.5 oz) thinly sliced
  • 1.5cups green bell pepperssliced -AP
  • 2tbsp onionminced
  • 2tsp garlicminced
  • 1/2tsp salt
  • 1.5cups button mushroomsdiced -AP
  • 1/2tsp paprika
  • 1/4tsp cayenne pepper
  • 1tsp dijon mustard
SAUCE
  • 3tbsp nutritional yeast-AP
  • 1/4tsp salt(start low and add more to taste)
  • cup watercold
  • 1tsp coconut oilmelted
  • 1/2tsp dried mustard
Instructions
  1. In a large skillet over medium heat, add peppers, onion, and garlic. Season with salt. Cook, stirring often, until caramelized, approximately 10-12 minutes. Stir in mushrooms, paprika, cayenne and dijon mustard. Cook until mushrooms are tender, approximately 3-4 minutes.
  2. Remove vegetables from skillet and set aside.
  3. Add sliced steak and cook to desired doneness. Remove from heat.
  4. Whisk together nutritional yeast flakes and salt in a small sauce pan.
  5. Place pan over medium-high heat and whisk in cold water.
  6. Continue whisking as sauce thickens, bring to a rolling boil, reduce heat, cook 1 minute, remove from heat. Whisk in coconut oil and dried mustard. This sauce thickens up quickly so make once ready to use, or you may need to add additional water to make it less thick as time goes by.
  7. To assemble, layer thinly sliced steak and peppers mixture, dividing evenly between two plates. Drizzle with “cheese” sauce. Serve.
Recipe Notes

If you like your cheesesteak with a little extra spice, add another ¼ tsp cayenne pepper.

Make a double batch and divide into four airtight containers to last the entire week.

You can also make this recipe with red or orange bell peppers if you prefer!