I love Philly cheesesteak sandwiches. My whole family does. In fact, my oldest son got to have a real one in actual Pennsylvania. I bet it was amazing. The picture looked like it was.
Since I’ve been trying to do THM (Trim Healthy Mama plan), I’ve been missing most of my sandwiches. I’ve decided that I don’t have to miss out on my favorite – I just have to skip the sub roll. And know what? I really don’t even miss it.
- green peppers, cut in half, washed and seeds removed
- 1 TB unsalted butter (for S option. Use 1 1/2 tsp or just use a non-stick skillet)
- 1 sweet onion, either diced or thinly sliced
- 1 Tbsp minced garlic
- Roast beef deli slices (I used a pound for 3 small/medium peppers)
- provolone cheese slices
- Seasonings: Celtic salt, pinch of cayenne pepper and dash of red pepper flakes
- Preheat oven to 400 degrees.
- Put the butter in a skillet and saute the onion and garlic. (or use non-stick spray). Cook until tender.
- Cut the roast beef into thin strips and add to the onion and garlic. Add any seasonings. Cook for about 10 minutes.
- Cut the green peppers in half, remove seeds and wash thoroughly.
- Stuff the peppers with the meat mixture.
- Place a slice of provolone cheese over each pepper.
- Bake 15-20 minutes or until pepper becomes tender.