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AAA Platinum Angus Philly Cheesesteak https://www.metro.ca/userfiles/image/recipes/philly-cheesesteak-11927.jpg PT35M PT13M PT48M
Cut the steaks into strips.On a plate, put the strips of steak. Add a drizzle of oil and season with S&P. Mix well.In a skillet over high heat, put the steak strips. Cook for 1 minute without touching. Remove from the skillet and set aside.In the same pan, over medium heat: add a drizzle of oil, the onion and the mushrooms. Cook for 10 minutes. Season with S&P.In a glass, add the beef broth, Worcestershire sauce and cornstarch. Mix well.When the pan is still hot, add the contents of the glass. After 1 minute of cooking, add the reserved beef strips to the pan. Cook for an additional 1 minute to thicken the broth. Mix well to coat the meat and vegetables. Set aside.In a bowl, combine all the ingredients for the sauce. Season with S&P and mix well.Assemble the sandwiches with the buns, sauce, lettuce, tomatoes, steak skillet and light provolone cheese.Source : The Fit Cook
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Steak 375 g 2 AAA angus bifteck steaks from Metro 1 yellow onion, minced 5 mushrooms, sliced 1 cup (250 ml) beef broth 2 tablespoons (30 mL) Worcestershire sauce 1 tablespoon (15 mL) cornstach Sauce 2 heads of garlic, roasted and crushed with a fork 1 cup (250 mL) plain Greek yogourt 2 tablespoons (30 mL) Old-fashioned Dijon mustard 1/2 lemon (zest & juice) sandwich 2 submarine breads (or 1 large baguette baguette), toasted 6 slices of light provolone 1 tomato,sliced 6 lettuce leaves
AAA Platinum Angus Philly Cheesesteak

AAA Platinum Angus Philly Cheesesteak

Rate this recipe
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2
Main course
0:35
Preparation
0:13
COOKING
0:48
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Steak
  • 375 g
    2 AAA angus bifteck steaks from Metro
  • 1
    yellow onion, minced
  • 5
    mushrooms, sliced
  • 1 cup
    (250 ml)
    beef broth
  • 2 tablespoons
    (30 mL)
    Worcestershire sauce
  • 1 tablespoon
    (15 mL)
    cornstach

  • Sauce
  • 2
    heads of garlic, roasted and crushed with a fork
  • 1 cup
    (250 mL)
    plain Greek yogourt
  • 2 tablespoons
    (30 mL)
    Old-fashioned Dijon mustard
  • 1/2
    lemon (zest & juice)

  • sandwich
  • 2
    submarine breads (or 1 large baguette baguette), toasted
  • 6
    slices of light provolone
  • 1
    tomato,sliced
  • 6
    lettuce leaves
Imprimer ma sélection

Preparation

Cut the steaks into strips.

On a plate, put the strips of steak. Add a drizzle of oil and season with S&P. Mix well.

In a skillet over high heat, put the steak strips. Cook for 1 minute without touching. Remove from the skillet and set aside.

In the same pan, over medium heat: add a drizzle of oil, the onion and the mushrooms. Cook for 10 minutes. Season with S&P.

In a glass, add the beef broth, Worcestershire sauce and cornstarch. Mix well.

When the pan is still hot, add the contents of the glass. After 1 minute of cooking, add the reserved beef strips to the pan. Cook for an additional 1 minute to thicken the broth. Mix well to coat the meat and vegetables. Set aside.

In a bowl, combine all the ingredients for the sauce. Season with S&P and mix well.

Assemble the sandwiches with the buns, sauce, lettuce, tomatoes, steak skillet and light provolone cheese.

Source : The Fit Cook

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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