For anyone that has known me, they know I LOVE my food! When I first started the 21 Day Fix, my closest friends asked, “But what about Tadema Tacos? What about tater tot nachos? What about the 11pm frozen pizzas, lasagna and dinosaur chicken nuggets?” Don’t get me wrong – I’m a FIRM believer of the 80 / 20 rule. 80% clean, healthy and on track. 20% I get to have whatever the frick I want! (And not feel bad about it!) But one of the things I learned from eating clean is that many of my favorite foods can be modified to make them a healthier, cleaner version of the ooey, gooey, cheesy dish that I loved before (and to be honest, most of the modifications I don’t miss that much!).
Another struggle for me when I started this was, “How do I eat clean for myself and do I make different things for the rest of my family?” The short answer is “no”. I do have modifications that I still provide for my kids but in general, my husband and kids have ALL benefited from my new, healthy lifestyle. Win-win if you ask me! SO…last night, I was CRAVING a Philly cheesesteak sandwich. It just took…mmm…less than 2 seconds for me to think of making these into tacos instead of the big hoagie roll I was used to. The result, AMAZING!!!
Philly Cheesesteak Tacos
Prep Time: 25 min.
- Roast beef
- 1 Green bell pepper
- 1/2 large red onion
- 8 mushrooms
- Provolone cheese
- Corn tortillas
- Sea salt & pepper to taste
- Hot sauce (optional)
Slice green bell peppers, onions and mushrooms. Saute in pan over med-high heat with a little bit of coconut oil and a dash of sea salt & pepper. Set aside.
In your pan, put a shallow layer of water (few tablespoons) and a little sea salt. When it comes to a simmer, toss in the roast beef and simmer until heated through. Turn the heat off and place provolone cheese slices on top of meat while still hot (this will melt it while you’re preparing your tacos)
Heat up tortillas in a skillet or microwave and assemble tacos. Veggies, meat, veggies (my preference).