Philly Cheese Steak Peppers

      I've never actually had a philly cheese steak sandwich....but I know they look good, if that counts for anything! 

      What I have tried (a lot), and what I do know for sure is how dee-lish these Philly Cheese Steak Peppers are! 

       Low carb, gluten free, easy to make, and so very yummy!  

All you need

The simple assembly

Philly Cheese Steak Stuffed Peppers
(for 2 {4 halves|)

Ingredients: 

15 Very thin slices roast beef 
1 1/2Cups Shredded Provolone (or 8 pre-packaged slices)
2 Large Green Bell Peppers
1 Small Sweet Onion – Sliced
3 1/2Cups mushrooms - Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
Salt and Pepper - to taste

Method:

1. Preheat over to 375 degrees F. Line a baking sheet with parchment or tin foil and set aside. 

2.See which way the peppers sit best (nice and flat), then slice peppers in half lengthwise, remove ribs and seeds.

3. In a large pan over low to medium heat, add butter, olive oil, and onions and a little salt and pepper.  Sauté until onions are getting caramelized, about 10 minutes.

4. Add mushrooms and sauté until they have a wonderful golden colour, and are soft, about 10 minutes.

5. Slice roast beef into thin strips and add to the pan with the onions & mushroom.  Allow to cook 5-10 minutes. 

6. Now begin to build your cheese steaks!  In the bottom of each pepper half, sprinkle a good amount of shredded provolone cheese to cover bottom. If using slices, use one slice.  

7. Fill each pepper with meat mixture until they are full. Push the meat mixture down with a fork to be sure you are really filling up the pepper. You should be able to use up all the mixture.

8. Sprinkle remaining provolone, or use remaining slices on top of meat mixture.  

9. Bake for 15-20 minutes until the cheese on top is golden brown. The shredded provolone doesn't melt the same way the pre-packaged slices do, but it is still tasty. 

My eyes get SUPER sore from chopping and sautéing onions....just thought I'd share!

      These are a little messy, but are so worth it! The wonderful flavours of the onion and mushroom comes through, and the provolone has a sharpness that is just perfect. The pepper is mild and doesn't steal the show at all. It is simply a willing vessel in this meal! 

Enjoy!