These little flavor bombs capitalize on everything that makes a cheesesteak sandwich so dang good – delicious roast beef, gooey provolone cheese and the umami of baby ‘bellos. YUM!
Philly’s famous street food staple just dropped the carbs and got a little fancy (looking)!
- 4 bell peppers, halved length-wise
- 1 T. vegetable oil
- 1 large onion, sliced
- 16 oz. baby portobello mushrooms, sliced
- kosher salt
- Freshly ground black pepper
- 1 1/2 lb. roast beef, thinly sliced
- 2 t. Italiam seasoning
- 16 slices provolone cheese
- Freshly chopped parsley, for garnish
- Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30-45 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add beef and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
- Assemble stuffed peppers by adding a slice of provolone to bottom of each baked pepper. Top the cheese with the steak mixture, and then another slice of provolone. Broil until golden brown, 3 minutes.
- Garnish with parsley and serve.