Thursday, November 2, 2017


A healthy take on the classic Philly and so good you won't want to put the fork down. It's a thrown together meal the whole family will love! 

Let's flash back to this past summer when my fiance and I were planting a few starter plants in a little raised bed in our little backyard. The garden is about 3ft by 3ft, the boards are rotting and it stops getting sun by about 2 o'clock in the afternoon. Given those circumstances, and most importantly my inability to keep anything alive (#BlackThumb), we never thought this garden would produce anything.

Odds against us, we planted one of each of the following; tomato, cucumber, zucchini, red pepper, green pepper, basil, eggplant, parsley & dill.

I know what you're thinking, "that's 9 plants in a 3x3 garden". Yup, gardening lesson #1.

Now, it's early November, our temps are still reaching the high 70's and here's what's happened;
  • We pulled out the entire zucchini plant after 1 harvest. It legit took up the entire garden. 
  • We got 42 tomatoes from ONE PLANT. ONE
  • 7 eggplants were picked, 2 were eaten. Decided I'm not a huge fan & donated the others.
  • I lost count of the cucumbers but I'm pretty sure we ate them with every meal. Cucumber omelettes? It grew like crazy and ended up killing some of the grass beside the garden bed. 
  • I made 2 jars of basil pesto from the basil and put it on anything/everything/maybe ate it plain.
  • Still usin' that parsley!
  • The dill died back in August. Shout out to a big ole' caterpillar fam for that one.
  • And last but not least, I initially lost hope on the peppers, but turns out they're late bloomers and now they won't stop growing. I have 6 currently sitting on my kitchen counter. 
Jump ahead to the present and the reason I rambled about all that. I'm sharing this recipe with you because I have mad green peppers (and like 7 more on the plant) and I just might put this recipe back on the meal plan for next week. It's SO good.

I used Boar's Head Official Roast Beef (it's my absolute favorite) but you could sub in another roast beef or even turn these into Chicken Philly's! I also prefer the "Extra Thin" sliced provolone cheese to help cut back on some calories, while still keeping the flavor.

I love getting tagged in your recipes, so use @Lightweightplate on Instagram to know me know what you think!

print recipe

Bold cheesesteak flavors come together in a healthy spin on your Philly favorite!
  • 3 Large Green Peppers
  • 3/4 lb Low Sodium Roast Beef (Sliced Thin)
  • 1 cup White Button Mushrooms (diced)
  • 1 medium Vidalia Onion (sliced thin)
  • 3 pieces Provolone Cheese (thin sliced)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Minced Garlic
1) Preheat oven to 400 degrees.
2) Cut peppers in half and remove seeds & stem, then place in a large oven safe pan open side up.
3) In a large skillet, saute the mushrooms, onions & garlic in olive oil over medium heat until caramelized, about 10 minutes.
4) Roughly tear the roast beef slices by hand a few times to make smaller pieces and add to skillet. Cook mixture for about 2 minutes until all flavors have blended.
5) Scoop mixture into peppers and top each 1/2 pepper with 1/2 slice provolone cheese.
5) Cook in oven for about 15-20 minutes or until cheese has browned and peppers have softened.
Prep time: Cook time: Total time: Yield: 6 halved peppers

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