Philly Cheese Steak Casserole
A few days ago I posted about how I’m try to switch my diet to more of a low carb plan. So far it’s been two weeks and I have to say, I feel great! I didn’t realize how much bread, rice and pasta were slowing me down. I felt so heavy right after eating them, got a burst of energy and then I was in a slump. I thought it would be so hard to reduce the carbs in my diet, but after just a few days I didn’t miss them at all!
The best part of this new adventure is trying out new recipes. One of my most favorite sandwiches is a Philly Cheesesteak. Whenever we go to a deli or restaurant, if it’s on the menu, I have to try it! I wasn’t sure if it would be the same without the roll, but it was even better. Without the bread to fill me up I was able to eat more of the yummy veggies. That’s the key to making this dish great – load up on the veggies!
Ingredients:
- 2 green bell peppers, seeds removed and cut into stripes
- 1 medium onion, cut into stripes
- 1 (8oz) package of mushrooms, sliced
- 3 cloves of garlic, minced
- 2 packages of sliced roast beef (mine were 7oz each)
- 6-8 slices of Provolone cheese
Directions:
Heat oven to 375 degrees and lightly grease a 13×9″ casserole dish. Saute peppers and onions in a large frying pan for about 3 minutes, then add mushrooms and garlic. Cook until the peppers are tender crisp.
Slice the roast beef into stripes then lay in the bottom of your prepared dish. Add veggies and lightly mix with the meat.
Place slices of cheese over the mixture and bake for 10-15 minutes, or until the cheese is melted on top.
Doesn’t that look good? It is! The only drawback I would say is that it was a little salty for my taste. I’ll try and find a low sodium roast beef next time.
If you do decide to serve this with bread or in a roll, there will be sauce at the bottom of the dish that you can put in a bowl to dip your sandwiches in.
