Skip waiting in line on a busy street in Philadelphia and make this awesome Philly cheese steak casserole at home!
Check out what my pals over at Susan Recipe had to say about this awesome recipe:
“Perfect for low carb diets, this is a double bonus, as it cooks in the crock pot all day so you can come home to a great meal.”
Sometimes, you just gotta cut out those carbs and leave the bun in the dust. This casserole does just that.
Ingredients
2 lbs chip steak or 2 lbs cube steaks, cut into strips…
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb mushroom, sliced more to taste
1 tablespoon Bertolli olive oil
3/4 teaspoon Morton kosher salt
3/4-1 teaspoon fresh ground pepper
1/4 lb Hormel pepperoni, thinly sliced
8 ounces Kraft provolone cheese, thinly sliced
Instructions
1 saute mushrooms in olive oil until softened and light brown, about 5 minutes.
2 add to crockpot along with the rest of the ingredients, except the provolone.
3 cook on low for 6 hours.
4 stir well, add to 6 bowls.
5 cover with provolone and add some cooking juices to each bowl to melt the cheese.
USE THE RED NEXT PAGE LINK BELOW TO SEE THE NEXT COMFORT FOOD RECIPE.
Quick Tip: Spice this casserole up with some heat and add in jalapeno peppers to the mix.
Thank you to Susan Recipe for this great recipe
