Saturday, May 10, 2014

Recipe - Philly Cheesesteak Stuffed Peppers

I made this a month or two ago and forgot to blog about it.  One of my Facebook friends raved about it and it sounded tasty and easy so I thought I'd try it.  It was both!  We both really loved the unique take on a Philly Cheesesteak sandwich!

Philly Cheesesteak Stuffed Peppers


8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste

Slice peppers in half lengthwise, remove ribs and seeds.
In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.
Preheat oven to 400°
Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.
Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown. 
Prep Time – 15 Minutes
Cook Time – 50 Minutes  


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