Ingredients
Serves two. Estimated 350 calories, 7 grams carbohydrate, for two pieces (one serving).
2 bell peppers, halved, seeded and ribs removed, any color
(Alternative: use Portobello
mushrooms. Adjust accordingly.)
1 tablespoon olive oil or bacon fat
½ to ¾ yellow onion thinly sliced
5 ounces mushrooms sliced
2 slices bacon, chopped small
8 – 12 oz steak such as flank, rib eye or sirloin very
thinly sliced
salt & pepper to taste
several sprigs fresh thyme.
12 slices provolone cheese (or shredded cheese of your
choice)
A few sprigs chopped parsley
Instructions
Preheat the oven to 400 degrees. Place the peppers cut side
up in a baking dish and season with salt and pepper. Bake for 25 minutes, until
they’re beginning to get tender.
While the peppers are baking, prepare the cheesesteak
filling:
Heat the olive oil/bacon grease in a large pan over medium
high heat. Fry the chopped bacon until it’s beginning to be done.
Add the onions to the pan and cook for 4-5 minutes or until
onions have softened. Add the mushrooms and cook for an additional 4-5 minutes
until vegetables are browned and tender. Add thyme and season with salt and
pepper to taste.
Season the steak with salt and pepper to taste. Add the
steak to the pan and cook for 3 minutes or until just done.
Place one slice of cheese, or a tablespoon of shredded
cheese, inside each pepper half, then fill each pepper with the cheesesteak
mixture.
Add another slice of cheese, or another tablespoon or two of
shredded cheese on top of each pepper.
Broil the peppers for 3 minutes or until cheese is golden
brown and melted.
Sprinkle with parsley and serve.
