Low Carb Philly Cheese Steak Sandwiches

Source: The Chapo's Kitchen

Prep Time: 15 mins
Cook Time: 30 mins

Ingredients:

• 16 oz. Thinly Sliced Roast Beef
• 12 Slices Provolone Cheese
• 5 Large Green Bell Peppers
• 1 Large Sweet Onion
• 6 oz. Mushrooms (optional, I leave these out)
• 2 Tbs. Olive Oil
• 1 Tbs. Garlic – Minced
• Salt and Pepper – to taste

Directions:

1. Preheat oven to 400
2. Slice peppers in half lengthwise, remove ribs and seeds.
3. Slice onions and mushrooms.  Saute over medium heat with olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.
4. Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes
5. Line the inside of each pepper with (a slice) provolone cheese. 
6. Fill each pepper with meat mixture until they are nearly overflowing.
7. Top each pepper with another slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown. 
9. Serve and Enjoy!!

Notes: depending on the pepper I only use a half slice of cheese both in the bottom and on the top. When using Kraft Provolone cheese and Hillshire Farm thin sliced roast beef the WW points value was 4 points per half of a green pepper. (8 for a whole green pepper)