I'm all about capturing the big, and not so big, events of my life with my camera. But sometimes I have things to say about random topics that don't have anything to do with photography. Follow me through my life and find out what makes me tick and click!
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.