Breadless Cheesesteak Sandwiches with Peppers!

Happy Sunday, fair readers! I hope that you’ve all had a wonderful, relaxing and fun filled weekend, wherever you may be. Here in Chicago it’s been the weekend of the NATO invasion as dignitaries from more than 60 countries come together to discuss all manner of politics and wreak havoc on traffic, buses, trains and general life here. Not to worry, as NATO has not prevented us from having an activity packed weekend, from working in the garden (separate post to come on that this week), attending a going away party for friends moving to Vermont, and meeting new friends. Add in the 90+ degree heat here and it’s just been fun in da sun!

I’ve been toying with the idea of what recipe/meal to post next and share with you all….should it be a new creation? An old standby? Comfort food transformed into moderately healthy comfort food? And then I realized, it should be the Breadless Cheesesteak Sandwiches with Peppers! Why? Because it is DELICIOUS! And FAST! And EASY! And YUMMY! It’s the perfect weeknight meal for when you have to cook but don’t really want to, great to make before an evening out on the weekend and is even a quick lunch if you work from home or have the day off. Behold, I give you this wonder of taste:

Serving Size: 2

Ingredients:

2 Green Bell Peppers, sliced into pieces of your preferred size

2 Red Bell Peppers, sliced into pieces of your preferred size

1 Purple Onion, small, cut into thin slices

2 Tablespoons EVOO or butter (your choice, I personally use butter)

1 LB Deli roast beef (I used the Sara Lee Medium Roast Beef, low sodium)

Provolone Cheese, approximately 6 slices

Instructions:

1.  In a large sautee pan, melt your EVOO or butter (or other fat of your choosing) over medium-high. When the pan is nice and hot, add the onions and sautee them until they are starting to get tender, approximately 2-3 minutes.

2.  Add in the peppers and sautee until they are cooked through, but still a bit crunchy. I always find that cooking peppers is a matter of personal preference.  I want mine cooked through but still crunchy.  I made this meal for my parents on Friday and my mom prefers her peppers cooked a little bit more. It’s all just what YOU like.

3.  Once the peppers and onions are fully cooked, remove them from the pan and set them aside in a platter.

4.  Returning your pan to the heat, add your roast beef to the pan and cook it over medium heat for approximately 2-3 minutes.  Basically, you just want to warm the roast beef up and get it to brown a little bit. It’s already been fully cooked before being sold to you, so this is truly just to warm it up and let it soak up the peppery and onion flavor of the pan.  And believe me, you’ll be pleased that you did!

5.  Once the roast beef has been cooked to your satisfaction, scoot it to one side of the pan and add the peppers back in to warm them up.  I try to arrange my pan so that the peppers are the bottom layer, and the roast beef is then on top of them.  But there’s no right and wrong in this recipe, so if you want to mix it all up, go for it!

6.  Add the slices of provolone cheese to cover the peppers and beef in the pan and cover until the cheese is melted, approximately 1-2 minutes, depending on your stove.

7.  Eat and enjoy your delicious dinner without the bad carbiness of bread and gluten! You get so many vitamins from the veggies that this is truly a complete meal on its own. Or, you can add in a salad on the side if you’d like.