These Philly Steak and Cheese Zucchini Boats seemed to be a big hit on Instagram and I promise they taste as good as they look. Wicked simple to make and the steak (pictured above from Instagram) was leftover from the night before! Proof that with a little imagination any leftover can be turned into a winner... Winner Winner LCHF Dinner.
Steak and cheese grinders (sub, hoagie, whatever) were always one of my favorites and I’ll have one for my cheat day meal every now and then, but these zucchini boats do a pretty solid job satisfying that craving. Plus, it’s a hefty helping of vegetables, which should be a primary goal of ANY diet. Vegetables, particularly the green ones are DENSE in micronutrients, the same micronutrients that are directly related to health and longevity and a decrease in several factors that play a role in all cause mortality. Eat your veggies people!
So whether you are making a fresh steak or reheating some leftovers this recipe will be a fan favorite. Fatbody Guarantee.
The Ingredients…
- Steak
- Zucchini
- Green Peppers
- White Onion
- Provolone Cheese
- Olive Oil
- Garlic
- Butter
- Salt and Pepper
- Fresh Parsley
The steps…
Preheat oven to 400F
Cut your zucchini in half and hollow them out. Salt lightly, this will help draw out the water. Let them sit for about 20 minutes and pat dry. Some people like to add the hollowed out zucchini back in, but I usually just save the space for more steak. Woops.
Season your steak with a little salt and pepper and let rest for about 10 minutes.
Preheat your cooking pan to a heat and add your cooking oil. I prefer walnut oil or avocado oil due to it’s high smoke point. I’ve mentioned this before, but I also prefer my cast iron skillet. It rocks at high heat and makes the perfect steak.
Lay the steak down on the pan, if you don’t instantly hear a big loud sizzle, you’re not cooking it at a high enough heat, with steak you want to sear the outside without overcooking the inside. So, we want hot hot temperatures which will flash cook the outside of the steak and create that nice exterior crisp.
After about 2 minutes, depending on thickness, flip the steak and sear the other side spooning the juices onto the meat.
This should take about 5 minutes to cook and then you want to remove the steak and let it rest. The steak will continue to cook on the inside for a few minutes after taking it off.
Reduce the heat to a low medium (4 out of 10). Add butter, peppers, onions, garlic, salt and pepper to state. Let the vegetables saute a bit, until the peppers and onion soften up.
While this is happening you are going to want to slice your steak into thin strips.
Turn off the heat from the pan and add your steak back to the pan allowing all the flavors and juices to come together.
In a oven safe baking dish, or the current skillet, load up your hollowed out zucchini with the steak, pepper and onion batch.
Top with cheese and parsley and bake for about 15-20 minutes or until cheese starts to brown.
Cut them into thirds, grab one and enjoy!!
