Life of a Wise Wife : Cheesesteak can be healthy??

When I think of cheesesteak sandwiches, I don't think of a dairy free, gluten free diet and certainly not a healthy dinner option. I decided to try and change that. I love the flavors of a cheesesteak but obviously can't have the cheese or bread that a cheesesteak sandwich typically comes on. I did a little research on the nutritional value of steak because lets face it, I LOVE red meat. Everything in moderation right? At least that is what I believe. After my research, I decided sirloin was a good choice for red meat. You can click here for more nutritional data on sirloin steak.

For this recipe, I use a bag of Pamela's Biscuit and Scone Mix. This company has LOTS of gluten free, dairy free products that I love to use. Check out their website for all of the products the make!

I also used Lisanatti almond mozzarella style cheese. This was my first time using this cheese and I love it!! You can also use the Daiya cheese that I have used before.

So here we go on our quest to a healthy cheesesteak casserole!

Dairy Free, Gluten Free Cheesesteak Casserole

Ingredients:

6 1/2 T extra virgin olive oil (divided)

1 package Pamela's biscuit and scone mix
1 cup dairy free milk substitute

1 lb thin sirloin steak

2 small red bell peppers

1 yellow onion

1 t minced garlic

1 1/2 cup Mozzarella Style cheese shreds (I used almond "cheese")

salt and pepper

Preheat oven to 400°

Lets start with your biscuit topping. In a medium bowl, add the bag of pamela's biscuit mix. Using a pastry cutter or fork, cut 4 1/2 tablespoons olive oil until into the mix until crumbly.

Add in your milk substitute. (I like to use almond milk)

Stir to combine and set aside.

Slice your bell peppers into thin strips.

Half your onion and remove the stem. Slice into 8 even sized wedges.

Heat 1 tablespoon olive oil over medium heat in cast iron skillet.

Season top side of your meat with salt and pepper.

Place meat seasoned side down in hot skillet.

Sprinkle top side with salt and pepper.

Cook for 2-3 minutes per side depending on thickness of meat. Remove from skillet and set aside.

Using the same skillet, add in 1 tablespoon olive oil. Toss in your peppers and onion and sauté for 5-6 minutes or until onions are slightly translucent

While your veggies are cooking, slice your meat in thin strips.

Toss in your garlic and your meat strips. Stir to combine.

Place your meat and veggie mixture into a square baking dish.

Add in your cheese. I bought a block of cheese so I freshly grated it directly over the casserole.

Now back to your biscuit mix. With your hands slightly damp, using a ice cream scoop, flatten out into round pieces and place on top of the shredded "cheese." Completely cover the mixture.