Dude Diet Philly Cheesesteaks - red bell pepper

Method

• Place top round steak in the freezer for 20 minutes.
• This is not mandatory but it makes it much easier to slice.
• While the steak is in the freezer, prepare the vegetables and mince the garlic.
• I know you know how to slice peppers and onions, but the portobellos require a little extra attention.
• Remove the stems from each portobello, and use a spoon to remove the brown gills on the underside of the caps.
• Slice the caps in half and then thinly slice each half widthwise.
• Set the vegetables aside briefly while you prepare the steak.
• Cut steak across the grain into very thin slices.
• Im talking really, really thin, dudes.
• Heat 1 tablespoon olive oil in a large skillet.
• When hot, add the beef to the pan and cook for about 2 minutes, constantly stirring and breaking it up into smaller pieces with a spatula until it is no longer pink.
• Remove the steak from the pan and set aside.
• Heat the remaining 1 1/2 tablespoons olive oil in the same pan and add the vegetables and minced garlic.
• Cook for 7-8 minutes until the vegetables are tender (but not mushy!)
• and lightly caramelized.
• Add the steak back to the pan and stir in the Worcestershire sauce and soy sauce.
• Season with a little extra salt (if necessary) and fresh ground pepper to taste.
• Place the slices of provolone on top of the steak and vegetables and allow it to melt completely.
• This should only take about 2 minutes.
• Slice whole wheat rolls 3/4 of the way through (you want one side to remain attached!).
• Hollow out the insides of the rolls, leaving a 1/2-inch shell.
• (You can keep the insides of the break to make breadcrumbs or something.
• Domestic!)
• Divide the cheesesteak filling among the hollowed out rolls and serve warm.