* 4 bell peppers, halved * 1 large onion, sliced – this is what the recipe called for, I only ended up using about 3/4 of an onion * 16oz mushrooms (I used regular white button) – this is what the original recipe called for, I only ended up using about 10oz * 1 1/2lb sirloin steak, thinly sliced * 16 slices provolone cheese
Instructions:
* Preheat oven to 375 degrees * Place peppers in large backing dish or baking sheet and bake until tender, about 30 minutes * In a large skillet, heat oil (I used 1 Tbsp butter and 1 Tbsp olive oil) and add onions and mushrooms and season with salt and pepper. Cook until soft, approx 6-7 minutes. Add steak and season with more salt and pepper (I added onion powder and garlic powder as well). Cook steak until cooked through. Optional: I added a few splashes of Worcestershire * Remove peppers from the oven, layer provolone in the bottom, add meat/onion/mushroom mixture, layer provolone on top * Broil in oven until golden, about 3 minutes
take_me_home_tonight
Overall I liked this recipe. A few comments and changes I would make next time:
* this made a LOT of filling, like…I still had a few spoonfulls leftover after absolutely STUFFING these peppers lol. You could probably half the onion, and do a pound of meant and would still have plenty. * I personally like a creamy philly cheesesteak. Next time I’ll probably not put the bottom layer of provolone, and instead add a creamier cheese to the meat mixture (like white american), then just do one layer of provolone on top. * Broiling the peppers didn’t really give it enough time to get the very middles hot again. Once stuffing the peppers, next time I’ll likely bake them at regular temp for an additional 5-7 minutes, THEN broil to get the top brown. * I still think it could have used more seasoning, going to have to think a bit on what else to add next time!
take_me_home_tonight
Going off of the website I found the recipe, here are the macros (likely can tweak based on how much onion and cheese you use):
Serving size: 2 halves
Calories: 872 (I added up my recipe and it came to closer to 800 for 1 full serving, same as the carbs will vary based on type of meat, how much cheese,, etc).
Carbs: Net 10 (I added up my recipe and came to 9, so it probably depends again on how much onion you use, how much cheese, and how large the peppers are, green peppers have less carbs than red).
Obviously this recipe is a bit higher in carbs than other keto recipes. This was my main meal of the day, I ate one serving and I was STUFFED and still stayed under 25 carbs for the day.
3 Comments
Ingredients:
* 4 bell peppers, halved
* 1 large onion, sliced – this is what the recipe called for, I only ended up using about 3/4 of an onion
* 16oz mushrooms (I used regular white button) – this is what the original recipe called for, I only ended up using about 10oz
* 1 1/2lb sirloin steak, thinly sliced
* 16 slices provolone cheese
Instructions:
* Preheat oven to 375 degrees
* Place peppers in large backing dish or baking sheet and bake until tender, about 30 minutes
* In a large skillet, heat oil (I used 1 Tbsp butter and 1 Tbsp olive oil) and add onions and mushrooms and season with salt and pepper. Cook until soft, approx 6-7 minutes. Add steak and season with more salt and pepper (I added onion powder and garlic powder as well). Cook steak until cooked through. Optional: I added a few splashes of Worcestershire
* Remove peppers from the oven, layer provolone in the bottom, add meat/onion/mushroom mixture, layer provolone on top
* Broil in oven until golden, about 3 minutes
Overall I liked this recipe. A few comments and changes I would make next time:
* this made a LOT of filling, like…I still had a few spoonfulls leftover after absolutely STUFFING these peppers lol. You could probably half the onion, and do a pound of meant and would still have plenty.
* I personally like a creamy philly cheesesteak. Next time I’ll probably not put the bottom layer of provolone, and instead add a creamier cheese to the meat mixture (like white american), then just do one layer of provolone on top.
* Broiling the peppers didn’t really give it enough time to get the very middles hot again. Once stuffing the peppers, next time I’ll likely bake them at regular temp for an additional 5-7 minutes, THEN broil to get the top brown.
* I still think it could have used more seasoning, going to have to think a bit on what else to add next time!
Going off of the website I found the recipe, here are the macros (likely can tweak based on how much onion and cheese you use):
Serving size: 2 halves
Calories: 872 (I added up my recipe and it came to closer to 800 for 1 full serving, same as the carbs will vary based on type of meat, how much cheese,, etc).
Carbs: Net 10 (I added up my recipe and came to 9, so it probably depends again on how much onion you use, how much cheese, and how large the peppers are, green peppers have less carbs than red).
Obviously this recipe is a bit higher in carbs than other keto recipes. This was my main meal of the day, I ate one serving and I was STUFFED and still stayed under 25 carbs for the day.