Having just bought a house, Jake and I are really sticking to our monthly grocery budget. We are also sticking with buying food from our local Co-Op. We can get a box of groceries for $27 every week; each share includes meat and produce. It's been a wonderful solution to helping keep our budget intact while also keeping me on my toes as to what we'll have. It's not pizza every night in this house! (Although, if we HAD to have grilled pizza EVERY night, I think Jake and I would get by :D Yum!) Anyway, this recipe is just me getting creative with the ingredients we had on hand. For a true Philly Cheese Steak sandwich, you'll want to buy steak and slice it extra thin instead of the hamburger used here.
Nutritional Highlight: Grass Fed Beef. Does it really matter? The answer is a resounding YES!!! Cows naturally eat grass. When cattle are fed corn and soy products, their digestive tract becomes acidic resulting in higher numbers E Coli strains within their system. The reason corn and soy products are so attractive to feedlot owners is because they are subsidized, which make them cheap, and they also make the cows fat in a short amount of time. Both of those create a larger payout. However, cows that are grass fed are healthier. They require little to no antibiotic treatment and their meat does not have to be sterilized with ammonia (that's what is happening to your meat from a CAFO - Read this: NY Times Article)! Grass fed beef also tastes better! Sorry to get you all grossed out but we can't assume that the food we eat is 'natural' any more. Many food products are processed/changed in some way when you don't realize they are.
4 Hoagie Buns
1 lb. Lean Ground Beef
1 Green Bell Pepper, seeded and sliced into strips
1 Red onion, cut into strips
4 Slices Provolone
Butter
Heat a large skillet to medium high. Cook the hamburger until about 3/4 of the way through. Add the peppers and onions. Cook until the beef is all the way browned and the vegetables are softened. Drain off any excess fat. Lay provolone slices on top of the beef and vegetable mixture, cover and take off the heat.
Butter the hoagie buns, and toast on a different skillet set to medium. You may have to spray the pan first with Pam just to make sure the buns don't stick and it creates a nice crust. I had a bit of trouble with one of mine!
Once the buns are toasted and the cheese is melted, you can use tongs or a spoon to layer up your sandwich!
Nutritional Analysis:
Per Sandwich: 570 calories, 16.4g fat, 59.5g carbohydrates, 29.8g protein. High in calcium and iron.
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