About
If you’ve enjoyed the Carb Manager Philly Cheesesteak Skillet recipe, you’re going to love this new version of a favorite! Stuff your Philly cheesesteak into a tender, juicy green bell pepper. There’s plenty of cheese per serving, so you still won’t be missing that sandwich bread!
Ingredients
- 12 ounce green bell pepper
- 12 ounce sirloin tip steak thin sliced by wal-mart
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper, ground
- ½ teaspoon onion powder
- 3 ½ ounce mushrooms
- 4 slice (from pre-sliced package) – each 3/4 ounce provolone cheese
Instructions
- Bring a large pot of water to a boil. Prepare 2 green bell peppers by removing the tops and stems and then slicing the peppers in half. Cook the 4 bell pepper halves in the boiling water for about 4 minutes until the peppers are al dente and bright green. Remove the cooked bell peppers and let them cool until later.
- While the peppers are cooking and cooling, cube the thin sandwich steak into 1-inch cubes. If you cannot find “sandwich steak” at your grocery store, you can slice angus sirloin into thin slices before cutting it into cubes.
- At this point, preheat your oven to 350 degrees. Next,heat the olive oil in a pan over medium-high heat. Toss in the steak and cook it with the salt, pepper, and onion powder. Cook until the steak is golden brown on all sides.
- Slice the mushrooms into thin slices and stir it into the cooking steak. Cook for about 3 minutes or until the mushrooms are soft and some liquid has formed at the bottom of the pan.
- Arrange the 4 bell pepper halves in a glass baking dish that has been prepared with pan spray. Spoon the cooked steak and mushrooms into the four bell peppers. Drizzle any remaining liquid from the pan over the bell peppers as well.
- Lay a slice of provolone cheese over each bell pepper. Bake the dish for 15 minutes in the oven.
Nutrition Facts
- Servings: 4
- Calories: 249.2kcal/1042.7kJ (per serving)
- Fat: 14.5g (per serving)
- Carbs: 5.6g (per serving)
- Protein: 24.4g (per serving)
