Meal prep is pretty important when my attending doesn’t set aside any time for lunch. He built up the ability to skip meals for prolonged periods while working as an intern and resident. I haven’t had that experience, so I still experience human urges such as hunger. My Attending books patients during our half-hour lunch slot, so I usually need something quick and filling. Most of my meal preps follow a pattern of meat, vegetable, and grain. In this case I chose to leave out the grain. For meal prep more interested than rice, meat, and roasted veggie, I turn to mealpreponfleek.com.
Though it sounds fancy, low carb philly cheesesteak is really just all of the insides of the sandwich without the bread.
- 12 ounces steak, thinly sliced
- 1/2 tbs olive oil
- 1 medium bell pepper sliced
- 1 medium onion sliced
- 6 ounces portobello mushrooms sliced*
- 2 Tbsp Worcestershire sauce
- 3 slices provolone cheese
- salt & pepper
*I left these out because Boyfriend doesn’t like mushrooms, but I would keep them in if it was just for me.
1) Heat oil over medium heat. Add meat and cook for about 2 min. per side.
2) Add in onions and peppers and cook for about 3 minutes.
3) Add sliced mushroom, Worcestershire sauce, salt, and pepper. Cook for about 3 more minutes. Taste and adjust seasoning as needed.
4) Add provolone on top and cover the pan until the cheese melts.
I turned off the heat and covered the pan, which melted the cheese just fine without overcooking the meat.
Final Thoughts: I think the best part about this is the cheese. You get really flavorful meat and peppers, then that bit of creaminess from the melted provolone. What’s even better is that you really don’t need to pay much mind to the cooking times in the instructions. Brown the meat, soften the veggies, and melt the cheese. If you’ve cooked before, you can do it by eye and it only takes minutes. The best meal prep is the meal prep that doesn’t make me work hard.