Nothing Like A Philly
One of my favorite sandwiches of all time is the Philly cheesesteak. Basically, it’s toasted bread filled with thinly sliced steak, sautéed peppers, onions, and mushrooms, and drenched in melted cheese.
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I know, you’re drooling already. If you’re like me, though, you may be trying to cut back on the carbs. As delicious as bread is, eating a ton of it all the time isn’t exactly nutritious.
So instead of making it into a sandwich, why don’t we take all of the same ingredients and remove the bread? Just make stuffed peppers instead! It’s just as delicious, and the calories are cut dramatically.
Let’s get started!
The ingredients you will need are:
- 4 bell peppers
- 1 onion, sliced
- 1 1/2 lb. sirloin steak, sliced
- 1 tbsp. vegetable oil
- 16 oz. cremini mushrooms
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tsp. Italian seasoning
- 16 slices provolone
Cook It Up
Preheat your oven to 325 degrees F. Cut the bell peppers in half and remove the insides. Bake for 30 minutes.
Slice your onion and steak, then cook the onions and mushrooms in your vegetable oil. Add salt and pepper, and continue to sauté until caramelized. Add your steak, Italian seasoning, more salt & pepper.
Cook until the steak is cooked through. Stuff the cooled peppers with provolone, followed by the steak mixture. Add more provolone on top, then bake again for 3 minutes.
Once they’re out of the oven, you can top them with whatever you’d like. We like a little sprinkling of parsley with ours!
So if you want a cheesesteak with a little less bread than a sandwich, give these stuffed peppers a try. You’ll want to eat them all the time, and they make a great weeknight meal.