Did you know that the last day of winter was this week?
Michigan didn’t get the memo. This week’s high was in the low 40’s and someone said there’s snow in the forecast next week.
As much as part of me wants to start eating lighter, this cold has me wanting something that will make the chill go away.
I remember having my very first Philly cheese steak sandwich at Clackamas Mall when I was a teenager. We’d been shopping and when we go to the food court, something smelled magical.
Because I’m obnoxious, I followed my nose and asked the couple who was plowing through a couple of sandwiches that smelled like heaven on earth.
When they pointed to the counter, I made a beeline and I haven’t been the same since.
There’s something about the simple mix of bell peppers, mushrooms (my fave!!) and onions that are completely magical.
And while I miss the buttery, toasted sub, I was able to recreate the best part of a Philly cheese steak sandwich…and somehow I don’t really miss the bread.
Low Carb Philly Cheese Steak Bowl
- 1 pound of shoulder steak
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 cup of mushrooms
- 6 slices of provolone cheese
What do you miss about bread?