Gwen McTaggart

Philly Bake

So basically this is like eating the filling of a Philly Cheesesteak sandwich, in my opinion.  It's very yummy and easy to make.  I'm thinking it might freeze well, but I haven't tried it yet.  If I know I'm going to have a busy evening, I make this up when I have a free moment and keep the dish in the fridge until dinner time, then pop it in the oven and it's done in about 10 or 15 minutes.

Have I convinced you to make it?  Fabulous.  Let's get started.

Grab a package of round steak.  When we first started buying grass-fed beef we would buy a half or quarter cow.  I had no idea what to do with round steak and apparently my mom didn't either because it just kept piling up in the bottom of the freezer with every beef purchase.  We can only make it into so many minute steaks, right?  So I started experimenting with it.  It's actually really flavorful and as long as you beat it to death before cooking it's pretty tender.

So grab your meat mallet thing and beat your beef to death.  I think it's easier if you cut the steak into smaller chunks rather than try to beat the whole thing all at once.  It comes out thinner that way.

After your steak is thoroughly beaten, slice it into thin bite size pieces and stick it in a bowl.  Season the steak with about a teaspoon of salt, two teaspoons of pepper, and a half a teaspoon of garlic powder. Also, grab some worcestershire sauce and add two to three tablespoons of it to the meat.  I usually use Lea and Perrin's original 'cause it's gluten free and I haven't found an organic gluten free worcestershire sauce yet.  But I'd recommend Annie's worcestershire sauce if you don't have gluten issues in your house.

Let the meat and seasonings get to know each other while you deal with the veggies.  Peel three or so large onions, slice them in half and then slice those halves into little crescent shapes.  Or you can chop them up however you wish.  I don't care and I don't think the onions do either.  I just like the way the crescents look and it's faster.  Saute the onions in a cast iron skillet with two tablespoons of butter until caramelized.  Oh and you can use coconut oil or grapeseed oil if you have dairy issues.

Mmm.  I'm a big fan of caramelized onions.

While the onions are cooking, chop up some sweet peppers.  You're going to want about six cups of chopped peppers.  I wish I had a weight or something for you but I usually use peppers that have bad spots or that the chickens have pecked so it takes a lot more peppers for me to come up with six cups than it would for you.  Does that make sense?

Now that the onions are caramelized, transfer them to a bowl or if you want you can stick them right into a 9x13 baking dish.  I prefer to have my onions on top, though, so into a bowl they went.

Melt one tablespoon of butter in the recently vacant skillet and add half the meat mixture.  Brown the steak quickly without overcooking it.  If you can't handle the thought of undercooked meat then by all means cook it to death... I'm just a rare steak kind of person.

Scrape the meat mixture out into the baking dish and repeat the process with another tablespoon of butter and the other half of the meat.

Saute the chopped peppers in the liquid created by the meat until tender.  Spread on top of the meat in the skillet.  Top it off with the caramelized onions and some Swiss cheese or don't add the cheese if you can't do dairy... it still tastes fabulous without it.

Broil in the oven until the cheese is bubbly and delicious.  If you can handle gluten you can make philly cheesesteak sandwiches out of it, otherwise just eat it as it is.  Yumminess either way.

This served six of us but we also had some amazing sauteed okra as well.  Then again we eat a lot more than the average family it seems so it might serve six of you just fine without anything else.

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