Philly cheese steak recipes are usually very similar, but this one has a unique twist! If you like pizza and philly cheese steak you will love this recipe! I added pizza sauce. I couldn’t have any, with my tomato allergies, but my husband loved it, even on a gluten free bread roll. You see, he doesn’t eat gluten free. That means I’ve done good! I hope you enjoy this gluten free philly cheese steak recipe as much as he did!
A gluten free Philly cheesesteak recipe made on a hearty, crusty, gluten free roll, smothered with cheese, pizza sauce, and onion. Add sauteed peppers if you'd like.
Ingredients:
- 1/4 lb. beef loin top sirloin steak, thinly sliced
- 1 - 2 slices provolone cheese, thinly sliced (or Daiya or Follow Your Heart Dairy-Free Cheese)
- 1/4 yellow onion, sliced thin
- 4 - 6 Tablespoons gluten free pizza sauce
- 1 Gluten Free Roll or Jules Crusty Baguettes
Instructions:
- Have your butcher slice the steak very thin or pound your thin sliced steak out to about 1/16 - 1/8" thin. You can use the back of a heavy skillet to pound it out as thin as you can.
- Preheat a heavy skillet with oil.
- While it is preheating slice the onion thinly .
- Saute the onion in a skillet until translucent.
- Remove and set aside.
- Warm your pizza sauce and set aside, but keep warm.
- Quickly fry the steak in the same skillet, but just on one side.
- Flip it over and add the pizza sauce on top while meat is still in the skillet.
- Add the cheese on top of the sauce and cover until the cheese melts.
- Add the steak and toppings to a gluten-free bread roll and serve immediately.
Tips
You do not want to fry both sides of the steak and then add your toppings because your steak will over cook while waiting for the cheese to melt.
How do you deal with cross contamination if you have family members who eat gluten?
Barbara,
To avoid gluten cross-contamination at home, store food on separate shelves, with the gluten free food on the top shelves. Use separate pots, pans, and utensils as gluten can hide in crevices. Use a clean sheet of parchment paper to prepare foods to avoid crumbs on counters. Also prepare gluten free meals before preparing glutenous meals. In addition, clean everything thoroughly and store gluten free utensils and pans in a separate area, always above gluten ones. Use toaster bags in for gluten free toast. Use separate condiments and butter. Many condiments can not only contain gluten, but crumbs from toast and buns may be left behind. Label containers “GF”. I find that taping gluten free flours with their labels is helpful anyway. It helps you remember their nutritional values and expiration dates. Be sure containers are sealed well.
I hope this helps.
Carla