Philly cheesesteak without the bread
Made a low-carb & keto version of Philly cheesesteak in the form of stuffed bell peppers. I thought it was just as satisfying as the regular Philly cheesesteak because the sweetness of the red bell peppers really shone through.
Roasting brings out the best in red peppers
Roasting the peppers in the oven will enhance their sweetness and also give them a nice, soft texture. Just 20 minutes will be good enough.
Use a good melting cheese like provolone
Bought this Tradition Italian Provolone at $12.85 (for a 250g pack) off Redmart. Quite expensive but it’s a must-have ingredient for this recipe. Besides being tasty, I like that it’s a natural cheese with zero carbs and zero sugar. 100% keto-friendly!
If you’re not on a keto lifestyle, check out this other old cheesesteak recipe of mine.
This Philly cheesesteak is best eaten once fresh out of the oven. The provolone cheese would have melted on top and would be somewhat gooey and stringy. Oooh, that tantalising and delicious cheese pull! Can you resist? 😋😋
- 250g provolone cheese
- 4 red bell peppers, halved & seeds removed
- 300g sliced beef
- 2 medium yellow onions, peeled & sliced
- 2 cups button mushrooms, sliced
- 1 tbsp avocado oil
- 1/2 tsp each of dried thyme, rosemary, basil & oregano
- 1 tbsp garlic powder
- sea salt & freshly ground black pepper