As mentioned in my recent posts, my hubby and I have been on a health journey (again!). I have been finding healthy recipes and trying new healthy foods. Who would have thought I would ever eat cauliflower!? But cooked right, it is delicious! It’s all about balance and flavor while still keeping it healthy!
Along my journey I came across this recipe for “Philly Cheesesteak” and thought I would give it a try. My husband would love it (of course he would miss the bread), but still the flavor would be there. I had to improvise a bit since I didn’t have all of the correct ingredients, but let me tell you – what I made was outstanding. Whatever ingredients were missing – they were not missed and what we had was still incredibly healthy and flavorful. I made some minor notes in the actual recipe below of what I changed. I thought I got everything when I picked up groceries, but apparently I missed some. And that’s what I get for not reading through a recipe correctly or completely! Lesson learned! (But still – it was delicious!)
Since the program we are on is a very healthy, mild form of keto, I don’t keep onions in the house, I also didn’t have any beef broth or low fat cream cheese. So, for this recipe I did not include the onions or the beef broth and for the cream cheese, I happened to have some leftover chive and onion flavored cream cheese so I used that instead, but only used half of what the recipe called for since it was not low-fat. I had a bunch of mushrooms that would have gone bad had I not used them, so I previously I chopped them up very fine and cooked them off. I stored them in a container and just used them over the next few days in a variety of recipes and meals I was making. Since mushrooms are allowed on our health program, it was easy to incorporate them even though they were already cooked.
My husband went crazy over this dish. It’s definitely a keeper. It is amazing how despite not having every component of the recipe, the ingredients I did have worked perfectly to deliver a flavorful dish. The peppers were not cooked completely through so they still had a little snap to them which gave the dish some texture. The cream cheese added not only that missing onion flavor, but creaminess as well – as did the provolone cheese. The roast beef held its own with the beef flavor – personally I felt there really was no need for the beef broth. AND – without using those extra ingredients, we saved on calories too! Winner!
We both found this to be a very satisfying meal. We were both quite full after eating it. Neither one of us missed the bread. It’s definitely a keeper for our healthy eating plan!! Hope you enjoy it too!!
Healthy Philly Cheesesteak
4 medium green bell peppers
1/3 cup diced yellow onion (I omitted)
2 garlic cloves, minced
1/4 cup low sodium beef broth (I omitted)
6 oz. sliced mushrooms (about 3/4 cup) (I finely chopped mine)
1 lb. thinly shaved deli roast beef (I didn’t shave this, I sliced it into strips)
4 Tbsp. low fat cream cheese (I didn’t have so I used 2 Tbsp. Chive & Onion flavored cream cheese)
4 1 oz. slices reduced fat provolone cheese
1) Preheat oven to 400 degrees F.
2) Slice peppers in half lengthwise, remove ribs and seeds, partially cook about 5-6 minutes in microwave. Set aside.
3) In a large skillet, saute the onions and garlic in broth over medium high heat for about 5 minutes or until the onions are translucent. Add the mushrooms and cook until mushrooms are tender.
4) Mix in the roast beef and heat through, about 3-5 minutes. Remove skillet from heat and stir in cream cheese.
5) Line the inside of each bell pepper with a quarter slice of cheese. Next, fill each pepper with an eighth of the roast beef mixture. Top with another quarter slice of cheese. Repeat for remaining bell pepper halves. Bake 5-10 minutes until cheese is melted and bubbly.
Recipe courtesy of Optavia Lean & Green Meals