Gluten-free Philly cheesesteaks with simple rocket salad

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Gluten-free Philly cheesesteak with simple rocket salad Easy Food

Serves 2

2 flank steaks, thinly sliced
2 tbsp olive oil
1 tsp Worcestershire sauce
Salt and black pepper
220g oven chips
200g mushrooms, sliced
½ each red and green pepper, deseeded and sliced
½ red onion, sliced
40g Cheddar, grated

For the rocket salad:
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp cider vinegar
1½ tbsp olive oil
2 handfuls of rocket

  1. Place the sliced steaks in a bowl with half of the olive oil, the Worcestershire sauce and some salt and black pepper. Leave to marinate for 10 minutes.
  2. Preheat the oven and cook the oven chips according to the package instructions.
  3. Heat the remaining olive oil in a large pan over a medium-high heat and cook the steak slices for 2-3 minutes. Transfer to a plate.
  4. Turn the grill on to a high heat. Add the mushrooms, peppers and onion to the pan and cook for 4-5 minutes. Season with salt and black pepper.
  5. Return the steak to the pan and stir together with the vegetables. Top with the Cheddar and place under the grill for 2-3 minutes until melted.
  6. In a small bowl, combine the mustard, honey, cider vinegar and olive oil.
  7. Divide the cheesesteak mixture and the oven chips between two plates. Add a handful of rocket to each and dress with some of the honey mustard dressing.

Per Serving
790kcals, 40g fat (10.2g saturated), 59.6g carbs, 16.7g sugars, 49g protein, 7.8g fibre, 0.51g sodium

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