Tuesday, December 10, 2013

Paleo Philly Cheesesteaks

Adapted from, http://www.peaceloveandlowcarb.com/2012/06/philly-cheesesteak-stuffed-peppers.html

3-6 Large Green Bell Peppers
2 pounds, more or less Flank Steak cut into chunks or strips
2 cups diced mushrooms
1 small onion diced
4 green onions diced
3-4 cloves minced garlic
2 Tbsp organic unsalted butter
1 Tbsp oil of choice, I used coconut or grape seed oil for this recipe
1/4 tsp black pepper, more to taste
Optional- 2 chicken breast diced, 25-30 peeled, deveined, tail removed shrimp, diced pork loin, white fish like cod or tilapia
2 cups vegan mozzarella

Preheat oven to 375

  • Line a large cookie sheet with parchment paper
  • cut the peppers in half lengthwise as shown in the picture, carefully remove stem and then the seeds, do not break the pepper
  • add a large pinch of cheese to the inside of each pepper (more if you like)
  • In a large skillet add oil and butter, melt over medium high heat
  • Reduce heat to medium low, add mushrooms, onion, green onion and garlic
  • Cook for about 5 minutes, stirring frequently
  • Add meat, stir and cover
  • Cook for about 5 minutes, stirring every few minutes, cover and check again in 3-5 minutes.  Cooking time will vary based on the thickness of the steak.  Flank steak cooks very fast, so watch carefully.  It will remain tender if you turn the heat off when a little pink remains.  Keep the lid on the skillet and keep the skillet on the hot burner until it reaches your desired doneness.  Probably just a couple more minutes
  • Fill each pepper with the meat mix so that it is overflowing
  • Cover the top of the meat with cheese, as much or as little as you wish
  • Bake for 20 minutes, if you do not want the cheese to brown, cook the peppers and meat for 10 minutes and then add the cheese and return to the oven for 10 minutes

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