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Recipe of the Month: Healthy Philly Cheesesteak
Freezer Section Spinach & Artichoke Phyllo Pie
Rotisserie Chicken Salad With Fried Shallots, Pistachios & Parm
A Simple Tip to Make Your Ketchup Taste Even Better
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Chocolate-Banana Oatmeal Bread
Air Fryer Pasta Chips With Garlic & Parm
2 tbsp organic olive oil
4 gluten-free or organic whole-wheat hot dog rolls or organic butter lettuce leaves
1 lb organic grassfed chip steak, sliced thin
1 organic sweet onion
1 organic green bell pepper (optional)
1 package organic Provolone cheese slices
Salt and pepper to taste
Heat the oil in a large iron frying pan over medium heat.
\r\n\r\nSlice the onion(s) and green pepper.
\r\n\r\nSauté the onion and green pepper until soft and browned. Remove from the pan and keep warm.
\r\n\r\nPlace the meat in the pan in sandwich-sized sections. Allow it to cook until almost heated through. It should be gray.
\r\n\r\nLightly season it with salt and pepper.
\r\n\r\nFlip it over and continue to heat through. Add a touch more salt and pepper.
\r\n\r\nToast your rolls if desired.
\r\n\r\nPlace slices of cheese on top until it softens.
\r\n\r\nReturn onions to the pan to warm.
\r\n\r\nPlace a spoonful of onion on a roll. Place a section of meat on top. Fold the bun and serve!
\r\n\r\nFor a lighter version, serve wrapped in butter lettuce.
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