Deluxe AAA Angus beef Philly Cheesesteak

2 steak fillets of approximately 13 ounces (375 g) of AAA Angus beef

1 drizzle of virgin camelina oil Signé Caméline

1 yellow oinion, minced

5 mushrooms, minced

1 cup (250 ml) of beef broth

2 tbsp. (30 ml) of Worcestershire sauce

1 tbsp. (15 ml) of cornstarch

2 roasted garlic heads, crushed with a fork

1 cup (250 ml) of plain Greek yogurt

2 tbsp. (30 ml) of dijon mustard

1/2 lemon (zest and juice)

2 submarine loaves (or baguette), toasted

6 slices of provologne cheese

1 tomato, sliced

Lettuce leaves

Salt and pepper (to taste)

1. Cut the beef fillets into strips.
2. On a plate, place the beef strips. Add a drizzle of camelina oil and season with salt and pepper. Mix well.
3. In a frying pan over high heat, put the beef strips. Cook for about 1 minute without touching. Remove from pan and set aside.
4. In the same pan, over medium heat, add a drizzle of oil, oinion and mushrooms. Cook for 10 minutes. Season with salt and pepper.
5. In a glass, put the beef broth, the Worcestershire sauce and cornstarch. Mix well.
6. While the pan is still hot, add the contents of the glass to it.  After 1 minute of cooking, add the reserved beef strips to the pan. Cook for another minute to thicken the broth. Mix well to coat meat and vegetables.  Set aside.
7. In a bowl, put all the ingredients of the sauce. Season with salt and pepper and mix well.
8. Assemble the sandwiches with the toasted bread, the sauce, lettuce, tomatoes, pan-fried beef and light provologne cheese.

Recipe credit: Le Fit Cook