Deconstructed Philly Cheesesteak
I say Philly...you say Cheesesteak. It’s hard to even think about Philadelphia without think of their iconic cheesesteak sandwich. At MRC our main priority is to help you lose weight, but we also had to find a way to offer you the flavors of one of our favorite sandwiches ever. We’ve slimmed down our Philly by stuffing it in a soft bell pepper, instead of calorie-heavy bread. Don’t let that fool you, between the seasoned steak, melty cheese, and sauteed peppers and mushrooms, you won’t have a clue anything has been slimmed, promise!
Ingredients:
- 3 green bell peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 3 oz. mushrooms
- Provolone cheese, 2 ounces
- Top Sirloin steak, 8 ounces
- McCormick’s Worcestershire Pub Burger Seasoning or Mrs. Dash Steak Seasoning
Preparation:
- Cut tops from peppers; discard seeds and membranes.
- Microwave green peppers for 3 minutes to soften, or cook uncovered in boiling water for about 5 minutes; invert to drain well. Set aside, these will be stuffed later with our Philly cheesesteak ingredients.
- Cut steak into thin strips, if you place it in the freezer for 30 minutes it will be easier to slice. Tip: ask your butcher to slice steak thin, saves you time and a possible finger incident;) Sprinkle with McCormick’s Pub seasoning. Let sit in the fridge for 15 minutes to marinate.
- Chop red and yellow peppers into thin strips. Weigh 2 ounces of each, use any remaining peppers for another recipe (would be great in an omelet for breakfast). Thinly slice the mushrooms (fresh mushrooms are best for this recipe). Add 1 tbsp olive oil to medium heat skillet, saute peppers and mushrooms until tender. Remove from skillet and set aside. Increase heat to medium-high, add steak to hot skillet. Cook 1-2 minutes until desired doneness, it won't take long since the steak is so thin (for thicker slices you may need to cook longer). Turn heat to low, cover with cheese and allow to melt. Add peppers and mushrooms back to skillet to rewarm. Stuff steak and pepper mixture evenly into each green pepper. Serve hot.
This recipe makes 3 servings. Depending on the size of your pepper, you may have more philly than the pepper can hold, no worries, just let it pour out! If you have extra peppers, wrap them and reheat tomorrow, they reheat well.
