If you're craving the bold, savory flavors of a classic Philly cheesesteak but want something a little lighter for summer, these Philly cheesesteak zucchini boats are the answer. I make them with tender slices of NY strip steak and sauteed bell peppers, onions and mushrooms, all tucked into roasted zucchini halves and topped with melted provolone. It's a healthy twist on the sandwich we know and love, without sacrificing flavor. This dish is hearty, satisfying and weeknight-friendly. —Elise Jesse, Cincinnati, Ohio
Ingredients
- 1-1/2 pounds New York strip steak
- Salt and pepper to taste
- 4 medium zucchini
- 4 tablespoons olive oil, divided
- 3 medium bell peppers (red, orange, green), thinly sliced
- 1 small onion, sliced
- 1 cup sliced baby portobello mushrooms
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika
- 6 to 8 slices provolone
Directions
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1Preheat oven to 375°. Season steak with salt and pepper. Thinly slice it against the grain; set aside.
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2Trim ends off zucchini. Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/2-in. shells. Using a peeler, peel a small strip from zucchini for garnish. Place the zucchini shells onto a foil-lined baking sheet and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Bake until tender, about 15 minutes.
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3Meanwhile, in a skillet, cook peppers, onion and mushrooms in remaining 2 tablespoons oil until tender. Add garlic; cook one minute longer. Add sliced steak and cook until browned, 2-3 minutes on each side. Stir in Italian seasoning, paprika, and additional salt and pepper, to taste. Remove from the heat. Spoon into the zucchini shells. Top with sliced provolone.
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4Preheat broiler. Cook 3 to 4-in. from heat until cheese is melted and bubbly.
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5Roll reserved zucchini peel garnish into pinwheels and attach with toothpicks to base of boats.
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