Who doesn’t love a good cheesesteak sandwich? They’re flat out the yummiest thing since chocolate. That said, they can get up their in caloric value. Let’s take that down a bit and up the ante on the quality of the ingredients. Now you’re cookin’.
- In a mixing bowl, combine the yolks with the lemon juice, cayenne pepper, and garlic paste.
- Add in a drop of olive oil and whisk.
- Continue to add in a little olive oil at a time (i.e. 1 tsp) while whisking until you reach a desired aioli consistency.
- COMBINE meat and Worcestershire sauce in a Ziploc bag and shake bag so sauce coats the meat.
- SPREAD your garlic aioli evenly on the insides of the roll.
- SAUTE onions and all other vegetables until caramelized. You can either grill or sauté the steak until it’s cooked to your liking (I prefer medium rare).
- PLACE the cheese over the meat until slightly melted.
- PLACE the roll over the cheese and meat and scoop into the sandwich.
- TOP sandwich with sautéed vegetables and serve.
*While cheese is indeed a decent source of protein, it’s also a source of saturated fat. 10-12% of the fat you consume daily should come from saturated fat. That said, to make this a healthier version of a Philly cheesesteak, it’s important to select healthy, good quality cheese. Do not buy Velveeta or Kraft! It’s not real 100% cheese. You’re eating milk protein concentrate! Yuck. The best choice you can make in selecting a cheese for this cheesesteak is to go with a raw cheese from grass-fed cows such as Jerseys, Guernseys, or other traditional cattle breeds (not newer Holsteins). I actually prefer staying away from cow’s milk entirely and shopping for cheese made from goat’s milk, sheep’s milk, or even yak’s milk.