Clean up your Philly Cheesesteak!

Yummmmmm- Philly cheese steak how I love you.

Every once in awhile I just get a craving

for that delicious melt in your mouth and 

drip in your hand

little slice of food paradise- but let's face it1

a Philly cheese steak is not exactly on the list

of low calorie, high nutrition foods

HOWEVER-------

I found a way to add the flavor to our regular

dinner rotation without

feeling guilty!

I mean it's not exactly the same but 

it is really really good....

(and easy of course!)

Cut about 2 pounds of cube steak into strips and throw in the bottom

of the slow cooker and then cover with

1 green pepper,

1 red pepper, and

1 yellow pepper also cut into thin strips,

1 onion, thinly sliced and about

1/2 pounds of thinly sliced mushroom 

(I usually use baby button, but you can buy whatever kind you like)

On top of this mountain of veggies drizzle 1 tablespoon olive oil

and sprinkle about 3/4 teaspoon kosher salt and

3/4-1 teaspoon fresh ground pepper.

Close it up and turn it on low for about 6 hours and this is what you will have:

 

Now just give it a stir to mix it all together and scoop into a bowl,

Place a slice of provolone or some grated provolone on top

and poof- you have what I like to call 

Philly cheese casserole.

Now don't get me wrong-

this would taste AMAZING on a great roll-

I just prefer to leave out the bread for most of my dinners.

Now go, cook and be happy!!!

~Patty

(and here is the recipe without my narration-)

Ingredients:

2 lbs cube steaks, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips

1 yellow pepper, cut into strips
1 onion, thinly sliced
1/2 lb mushroom, sliced more to taste
1 tablespoon olive oil
3/4 teaspoon kosher salt
3/4-1 teaspoon fresh ground pepper
6 thin slices of provolone cheese

Directions:

saute mushrooms in olive oil until softened and light brown, about 5 minutes.
add to slow cooker along with the rest of the ingredients, except the provolone.
cook on low for 6 hours.
stir well,

scoop it into bowls (should make about 6 servings) and then top each one
with some of the provolone and add some cooking juices to each bowl to melt the cheese.

I know, I know- the bread makes a great cheese steak but if you want to see results you have to make some changes. Try it without the bread this one time-it is super yum!