Now that the cat’s out of the bag I can tell you all about my food woes and cravings from the last few weeks. Mostly, I have hated all food and considered it to be my worst enemy. This was so sad for me as I obviously live for food and really hated that I spent so many weeks just forcing myself to eat.

About 2 weeks ago- everything changed and I suddenly felt like my normal self again. Except the cravings starting kicking in full force. Like the night that I just had to have  Philly Cheese Steak. Like absolutely, no question, needed one. Now in NYC, you can usually get most anything you are craving delivered at any time, but I just didn’t think a takeout situation would do. I wasn’t about to deal with finding and preparing steak, but we had 2 lbs of the most amazing grass fed beef from a local farm in the freezer and I just knew I could make something work that would taste good and satisfy my craving.

So, I sent Andy to the store for a crusty baguette, some peppers and a few other essentials, and whipped this fabulous sandwich up in about 20 minutes. It was SO good. I don’t feel like the pictures quite capture how amazing it really was but I couldn’t wait another day to share it with you. It really tasted like a cheesesteak and was leaps and bounds easier. Next time I may try it Italian Style with provolone cheese, some hot peppers and caramelized onions, but I loved it this way too.  The meat is so juicy and well seasoned, and the melty cheese (I just needed American for some reason.) and charred peppers were perfect. I can’t wait to make this again!

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Lazy Girl’s “Philly Cheesesteak”

Yield: 6 portions

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Ingredients

• 1 full sized baguette, french bread would work too
• 1 pound lean ground beef
• 2 Tablespoons finely chopped onion
• 1/2 cup finely chopped celery

For the cream soup*

• 3 tbsp. butter
• 3 tbsp. flour
• 1/2 cup any broth, I used a bouillon cube to make mine
• 1 cup milk
• salt and pepper to taste
• 2 teaspoons Worcestershire sauce
• 1 green pepper, sliced into strips
• sliced cheese for topping

Instructions

1. In a large pot (I used a dutch oven,) sauté the onion and celery with a little olive oil until soft and slightly brown.
2. Add the ground beef and break apart with a spoon, combining with the onion mixture until browned. Season with salt & pepper. Reduce heat to low while you make the cream soup.

For the soup:

1. In a small saucepan over medium heat melt the butter. Add the flour and whisk until smooth and golden brown. Add the broth and continue to whisk until smooth. Slowly add in the milk and continue to whisk rapidly until creamy. Pour into the beef mixture.
2. Stir in the cream soup, Worcestershire sauce and more salt & pepper to the beef mixture, adding a splash more of milk if mixture seems dry. (It should be super juicy,) Set aside while you prep the bread and peppers.
3. Sauté the sliced peppers in olive oil until browned. Set aside.
4. Slice the baguette length-wise and scoop out some of the inside if desired. Scoop the beef into the bread and top with peppers and cheese slices.
5. Bake at 350F for 10-15 minutes or until the bread is crisp and the cheese is melty. Close the bread and slice into individual portions. Enjoy!

Notes

*This recipe originally called for a can of cream of mushroom soup, but I made a from scratch version instead (without the mushrooms because I forgo to get them.) If you prefer to use a can of soup you may and skip the cream soup-making step. Recipe adapted from: Life in the Lofthouse

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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