This classic Philly cheesesteak sandwich gets a gluten-free and low-carb makeover. Ditch the bread, and grab the peppers.
I’ve always loved the flavor of a really good authentic Philly cheesesteak. But since trying to nix gluten from my diet, I found that eliminating my love for this sandwich was going to be impossible. It turned out, though, that it wasn’t something I was going to have to do.
There's no need for the bread when you use peppers as the vessel for your cheesesteak. And to keep things even healthier, I stuffed them with ground chicken breast cooked with sweet onions, mushrooms and garlic (you've already got the peppers!). Add some seasonings and plenty of smoked provolone cheese on top, and bake them up golden brown for a twist on the classic where you won't even miss the bread.
Serves 4 – 6
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
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