Breadless Philly Cheese Steak

I love Philly Cheese Steak sandwiches. 

LOVE.

The heartiness of the meat-onion-pepper combo is just so satisfying.

Well, I have to do a low carb version of all my favorites. This was no exception.

Breadless Philly Cheese Steak:

Makes 2 Philly Cheese Steaks

2 medium green peppers

1/2 lb. steak

1/2 yellow onion, thinly sliced

1/2 cup sliced mushrooms

1 TBL butter

dash of hot sauce

salt and pepper to taste

2 slices provolone cheese, halved

Cut the tops off of the green peppers, but no the bottoms. Slice the peppers in half, lengthwise. Wash and pull out all the seeds. Pat them dry and set aside.

Very, very thinly slice the steak against the grain, as thin as you can get it. 

Melt the butter in a large skillet over medium-high heat. Add the steak and salt and pepper and stir every few minutes, letting the steak get brown. When it's almost cooked all the way, add the onion and mushrooms. Cook until the onions are soft and transparent. 

Spoon 1/4 of the filling onto one green pepper half. Top with two half slices of provolone and then put on another 1/4 of the filling. Top with the other green pepper half. Repeat with the other pepper.

For 1 cheese steak: 468.5 calories, 30.5 g fat, 9 g carbohydrates, 39.5 g protein, 984 mg sodium