Philly cheesesteak sandwiches are so good, but sometimes I don’t want the added carbs of the bread. Solution: skip the bread and don’t slice up the peppers. Instead, stuff all the sandwich ingredients into the pepper. Wah-lah!
Preheat oven to 325º. Slice each pepper in half, place them in a baking pan and bake for 30 minutes.
While the peppers are baking, slice up the mushrooms and onions.
Heat oil in a large skillet over medium-high heat.
Add onions and mushrooms to the skillet and season with salt and pepper.
Cook until soft, approximately 6 minutes.
While the mushroom and onions are cooking, slice up the steak.
Add in the steak and season with more salt and pepper.
Allow to cook for 3 minutes, stirring occasionally. Then mix in the Italian seasoning.
When the peppers are done cooking, add a provolone slice to the bottom of each pepper.
Fill the pepper with the meat mixture, then top with another piece of provolone.
Place in oven and broil until the cheese begins to turn a golden brown, approximately 3 minutes.
And done! Enjoy.
- Kitchen tongs*
- Wood cutting board*
- Chef’s knife (my FAVORITE knife*, worth ever penny)
- Cast iron skillet*
- Glass baking dish*
Juicy Sous Vide Pork Tenderloin with Herb Sauce
2 bell peppers, halved
½ tablespoon vegetable oil
1 small onion, sliced
8 ounces bella mushrooms, sliced
Freshlly ground salt and black pepper
¾ lb. sirloin steak, thinly sliced
1 tsp. Italian seasoning
8 slices provolone
- Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. A2
- Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.