I happen to love my calories and carbs, so I’m guilty as charged but I also like to cut them when I can! Not every meal has to be a fatty one but let me go on record stating that one bad meal won’t make you fat, just like on clean meal won’t make you lean. Ok, that’s my only rant for today! I guess I’m saying ENJOY your food and workout! I wanted to make a low carb version of a Philly Cheese Steak by cutting the carbs and not using bread. I must say they are quite tasty & they are semi-healthy. 🙂
8oz Quality Roast Beef
8 Slices of Provolone
2 Large Green Bell Peppers
1 Medium Sweet Onion (or Vidalia Onion if in Season)
1 Cup of Baby Bella Mushrooms
2 tbsp of Butter
2 tbsp of Olive Oil
3 Cloves of Minced Garlic
Salt & Pepper to Taste
Pre-heat oven to 400 degrees. Take your bell peppers and cut into halves. Remove all the seeds and the ribs of the inside of the pepper. Place your peppers on the pan and spray them with pam (tongue twister haha). Place them into the oven to roast for 10-15 minutes. In the mean time saute over medium heat your butter, olive oil, and minced garlic until butter has melted just for a few minutes. Next, add your onions and mushrooms and saute until the onions are translucent and mushrooms are caramelized for about 10-12 minutes. Pull your peppers from the oven and place a slice or two slices of provolone in the bottom of each pepper. Fill with your cheesesteak mixture until its overflowing and add another slice of provolone on top of each pepper. Place back in the oven until the cheese has melted and DEVOUR!
“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!
Thanks Bitches! XO