Do you take your cheesesteak wiz wit?? Nothing says Philadelphia more than a Philly cheesesteak. We all know that they probably aren't the healthiest option but here is may be a slightly healthier version which includes some veggies too.....mushrooms and Eagles Green Pepper!!!
8 ounces thinly sliced roast beef
8 ounces provolone cheese
2 large green peppers
1 medium sweet onion
1 (6 ounce) package baby bella mushrooms
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp minced garlic
Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and carmelized. About 25-30 minutes.
Preheat oven to 400 degrees.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with the meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone
cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
Adapted from GeniusKitchen