Low Carb Philly Cheesesteak Meal Prep

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.

Ingredients:

  • 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.

Instructions:

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.

Venison Roast with Mushrooms

Have you ever watched a movie or a TV show where the family sits down for dinner, so they can feast on a beautifully cooked roast? I was always a little envious of the giant home-cooked meal. My family saved those kind of meals for holidays like Easter and Christmas. Sundays were usually what my mother called “scrounge night,” which meant we plundered the leftovers from the week or enjoyed a bowl of cereal. My father made simple meals of spaghetti and steam broccoli. I wanted to have a classy home-cooked meal like the Sunday roast.

I found this recipe for a roast. I used venison, but this recipe was originally designed for beef. Don’t be daunted by the thought of cooking a giant hunk of meat. It’s actually simple and amazingly delicious.

Ingredients:

  • 1 (4-5 lbs.) whole beef tenderloin
  • 2 Tbsp dijon mustard
  • 1/4 cup black pepper
  • kosher salt
  • 16 oz. cremini mushroom, halved
  • 1 Tbsp olive oil
  • 2 Tbsp butter

For the Sauce:

  • 1/2 cup white wine
  • 2 Tbsp butter
  • 2 tsp chopped thyme
  • 2 cups heavy cream
  • 1/3 cup grated Parmesan
  • kosher salt and pepper

Instructions:

1)  Preheat oven to 450 degrees.

2) Rub the beef with the mustard, and season with salt and pepper.

3) Heat a large skillet over medium high heat. Add the olive oil. When the oil shimmers, add the mushrooms. Season with salt and pepper.

I cut the mushrooms incorrectly! This is why you review your recipe. Cutting them this small made them shrink. There was definitely a smaller ratio of mushrooms to meat, which was unfortunate since the mushrooms were so delicious.

4) Cook for 5 minutes. Remove from the heat and into a cast iron skillet.  Place the roast over top of the mushrooms. Add butter to the top of the beef.

5) Transfer to the oven and roast for about 35-45 min. The roast is finished when the internal temperature reaches 120-125 degrees.

 

6) Remove the beef and mushrooms from the skillet to a serving plate. Cover with foil and let rest about 10 minutes.

Resting is super important! If you cut into the meat right after it’s been cooked, you’ll lose all of the juices that keep the roast moist.

7) Place the same skillet over high heat on the stove. Add the wine and scrape up the brown bits stuck to the bottom of the pain. Simmer for 2-3 minutes. Add butter and thyme, then continue cooking for about 2 minutes. Slowly pour in the cream and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens.

See how much thicker?

8. Remove the skillet from the heat. Stir in the Parmesan cheese. Season with salt and pepper.

Removing the skillet from the heat when adding cheese keeps the sauce from breaking.

Final Thoughts: I was shocked at how simple this was. The idea of a roast always seemed like a time-consuming, daunting task. It’s a beautiful looking dish. Also, smother that amazing sauce over everything. I need to get my hands on another roast. Just typing this made me want to make it again.