Breadless Philly Cheese Steak

By Nikki Sheriff

Breadless Philly Cheese Steak
Ingredients
  • 2 medium green peppers

  • 1/2 lb. steak

  • 1/2 yellow onion, thinly sliced

  • 1/2 cup sliced mushrooms

  • 1 TBL butter

  • dash of hot sauce

  • salt and pepper to taste

  • 2 slices provolone cheese, halved

Directions
  1. Cut the tops off of the green peppers, but no the bottoms. Slice the peppers in half, lengthwise. Wash and pull out all the seeds. Pat them dry and set aside.

  2. Very, very thinly slice the steak against the grain, as thin as you can get it.

  3. Melt the butter in a large skillet over medium-high heat. Add the steak and salt and pepper and stir every few minutes, letting the steak get brown. When it's almost cooked all the way, add the onion and mushrooms. Cook until the onions are soft and transparent.

  4. Spoon 1/4 of the filling onto one green pepper half. Top with two half slices of provolone and then put on another 1/4 of the filling. Top with the other green pepper half. Repeat with the other pepper.


Nutritional Facts

Servings
2
Calories
424
Total Carbohydrate
11.7 g
Total Fat
22.5 g
Saturated Fat
12 g
Cholesterol
135.9 g
Sodium
530.6 mg
Potassium
597 mg
Dietary Fiber
2.7 g

beef ultra-low-carb main dish lunch dinner no bread sandwiches

17 replies

Kats49
Kats49 2013-09-07 21:56:32 -0700 Report

This is delish…for the family members who can't eat cheese…it was still delicious…they loved the flavors…we then got their portion of cheese

Idoc95820
Idoc95820 2013-08-07 18:47:14 -0700 Report

I am going to try this tonight. Except I am going to bake the peppers with the filling. I will let you know how they come out. They were awesome. I put them in the over at 350 for about 20 min just enough to cook the peppers a little. I also did not cut the peppers in half. I put the cheese in the bottom added a little of the filling and then more cheese and more filling then bake.

Nikki Sheriff
Nikki Sheriff 2013-05-13 12:15:30 -0700 Report

@juliek4, you could always steam the pepper before filling it. It would only take a few minutes extra, and you could have a soft, moist green pepper. Or you could cook the filling halfway, fill the pepper and bake in the oven until the meat is completely cooked. Just be sure to put a little water in the bottom of the baking dish and cover it.

juliek4
juliek4 2013-05-08 17:29:23 -0700 Report

raw green pepper??? o no no no..you had me until i couldnt see where you bake the pepper too, lol.

Laura592013
Laura592013 2013-05-08 01:35:49 -0700 Report

Can't wait to try it!!!!! and to answer the Question about saving the recipe so you have it right away the best i have found is i add the recipes on my desktop and make a folder to put qll of them in and then i copy the folder to a CD-disk!

plightfoot313
plightfoot313 2013-05-07 20:05:55 -0700 Report

To print, I "right click" on mouse, scroll to "print" and print just the pages that I want. Hope that helps.