This recipe by far is my most requested recipe on instagram and at home. Even when I made it last night, Brad woke up saying, “Man, that philly cheesesteak was good!” (I wrote a cookbook, dude!)
Brad has recently been cutting out dairy and since I am already dairy-free, I have adapted this recipe so you will not miss the dairy at all. So rich and creamy, you’ll wake up wanting it for breakfast.
If you make this with dairy, I would suggest topping it with colby jack and monterrey jack cheeses.
1 pound of shaved beef steak (we buy ours at kroger already shaved to make it easy)
1 green pepper, cut in large pieces
1 yellow onion, cut in large pieces
4 ounces of dairy-free cream cheese (I like kite hill brand or simple truth from kroger)
1/2 cup mayo (I use primal kitchen brand always)
2 tablespoons seeded mustard
1 tablespoon of avacado or olive oil
5-6 banana peppers
salt to taste
Preheat your oven to 350 degrees. In your cast iron skillet, start browning your meat over medium heat with the oil, then add a little salt. Add your pepper and onion and continue browning until the meat is cooked toroughly. Turn off your burner and add your mayo, cream cheese and mustard, and stir it all together until your meat, peppers and onions are coated with your creamy mixture.
Place in the oven for 20-25 minutes. I like to serve mine with banana peppers on top.
Tip: Grab some shredded lettuce and place your serving on top of shredded lettuce, topped with diced onions and peppers and some dairy free ranch. Every bite, delish.
Tag me over on @jessicadukesdaily on intagram if you make this so I can share your creation!