As the title implies…this is not my cleanest recipe ever. That being said, it is better than the alternative. One of the perks of living in Philadelphia is being able to get an authentic Philly cheesesteak on just about every corner. Now don’t get me wrong, not all cheesesteaks are created equal (just ask Pat’s and Geno’s), but none of them are high in nutritional value. An 8″ cheesesteak can have anywhere from 800-2,000 calories. What they lack in nutritional value they make up for in cheesy, greasy deliciousness.
This recipe is a slightly healthier alternative to the cheesesteak. It is low in carbs, but a little high in fat and calories.
Philly Cheesesteak Peppers
adapted from: Spark Recipes
2 green bell peppers, sliced in half, de-seeded and de-ribbed
8 slices of provolone cheese
1 medium onion, chopped
1/2 lb deli roast beef
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves of garlic
salt and pepper to taste
1. Preheat oven to 400 degrees. Spray inside and out of peppers with cooking spray, then roast for 15 minutes.
2. Saute onions, garlic, and a little salt and pepper in butter and olive oil over medium heat for 20-25 minutes until carmelized.
3. Slice roast beef into thin strips, then add to onion mixture. Cook for another 5-10 minutes.
4. Line each pepper with a slice of provolone cheese.
5. Fill each pepper with roast beef mixture. Then cover with another slice of provolone.
6. Cook for an additional 15-20 minutes until cheese is browned.
The original recipe has mushrooms instead of onions, but mushrooms are not my thing. I think they taste like what a handful of dirt would taste like. So I omitted them. As I said before, this is not my healthiest recipe, but it is delicious (And as you can see from the picture above, not the most photogenic thing I have made). If you are looking for a low carb alternative to a cheesesteak, here is your answer. Give them a try.