this dish is not exactly "clean" as far as clean-eating standards go but, i'm trying to be kinder to myself, to be more patient, to live a little more true to me, even if this includes having to embrace the fact that i am not a stick-thin woman and the natural and balanced version of myself does not desire to survive on chicken, broccoli, green smoothies, no-sugar, no carb, low salt, no this, no that etc. food should not be feared and the complexes that i've developed over the years have left me so unbalanced, i've had one fight with myself after another as i've tried to figure out how to live in a healthy and balanced way. i desire, intensely, to be at peace with myself.
so far, as i've made small changes here and there, i feel a sense of relief that i cannot even describe. i've been practicing yoga regularly, going outside to run, listening to my favorite music, reading as many books i can find the time for and learning to grow plants and food in my yard. spending time doing this that rejuvenate and inspire me. making a real effort to eat foods that fuel my body, when i'm hungry and that i enjoy preparing.
in the past, holding myself to an unrealistic standard has had a tenancy to drain me in a such a way that i forgot to sit back and truly live my one and only life.
my point, partially, is that sourdough bread is delicious and so is cheese. together, my goodness, they're wonderful. i won't berate myself for enjoying it. i will get up in the morning and go running because i enjoy it, not because i ate what i "shouldn't have" and, i will eat a salad for lunch tomorrow because i am darn good at making delicious salads, i can enjoy it and it's good for me. balance. onward ....
open-face philly cheesesteak
1.5 lb thinly slice top sirloin*
4 tbsp flour, divided
salt & pepper
1/4 tsp onion powder
3-4 tbsp olive oil
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
8 oz fresh button mushrooms, sliced
3 cloves garlic, crushed
1/2 tsp dried thyme
3 cups beef broth, hot
8 slices (1/2 lb) sourdough bread, cubed and dried
10 slices provolone
*the butcher at our supermarket sliced the sirloin for me
add the thinly sliced beef sirloin to a medium sized bowl and season with salt, pepper and the onion powder. toss to coat and then toss in 2 tbsp of flour and mix again.
heat a heavy-bottomed skilled over medium-high heat with 3 tbsp of olive oil. once hot, add half of the sirloin (i had to put each piece in by hand because they were sliced so thin and stuck together in clumps). sear the meat a minute or two per side and then remove it onto a plate; repeat with the other half. set aside.
add the steak back to the skillet, mix well to incorporate all of the ingredients and then pour the mixture over the bread.