My mom makes the best cheesesteaks in all the land. I’m convinced. As with many of my other recipes, I lightened this one up just a bit so that it could be featured on our weeknight menu. It may be cheesy, even a little buttery, but at least it’s low carb right? 😉
For 6 servings (one bell pepper per person or leftovers for lunch)
- 6 bell peppers, preferrably green
- 6 slices reduced-fat provolone cheese
- 6 slices thick deli-sliced roast beef (it sounds weird, but takes a whole cooking step out and ensures guaranteed tender meat)
- 1 yellow onion, diced
- 1 box mushrooms, sliced
- 1 tbsp black pepper
- 1 tbsp seasoned salt
- 1 tbsp light mayo
- 2 tbsp oil
- 1 tbsp butter
- 1/4 cup water
1) Preheat oven to 400. In a large skillet on high in your oil, brown your onion for about 15 minutes. Next, brown your mushroom for another 15. Speed up the process by covering with a lid.
2) Meanwhile, chop the tops off your bell peppers. Save the good parts for a later date. Drizzle your bell peppers with a little oil and black pepper. In a large shallow casserole dish, place your bell peppers in standing up. Place about 1/4 cup water in the bottom of the pan. This will help them cook rather than dry out. Bake peppers in oven by themselves 20 minutes.
3) Chop your roast beef into bitesize pieces.
Once your peppers are done, add in the mushroom and onion mixture. At this point I put the little dollop of mayo in. It sounds weird, but my mom puts mayo on her cheesesteaks and I crave them the same exact way she makes them. It will all melt together in the oven. It should look like this: 4) Let the extra mushroom fall into the pan. Now that your saute pan is empty, quickly warm your meat in the pan with your pad of butter, black pepper, and seasoned salt. Then add to your peppers: