Philly Cheese Steak Stuffed Peppers

Philly Cheese Steak Stuffed Peppers
1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef) 8 Slices Provolone Cheese… 4 Large Green Bell Peppers 1 Medium Sweet Onion 1 pound White Mushrooms 3 Tbsp Butter 3 Tbs. Olive Oil Salt and Pepper – to taste
DIRECTIONS
Slice a thin piece off each pepper lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes. Preheat oven to 400* Add steak to the onion/mushroom mixture and stir to combine. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
This photo shows my “improvised” version. I had some left over rice and added it under the steak. The steak was leftover flank steak from the fajitas we had the previous night. You could also substitute the Italian frying peppers for the bell peppers.

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Comments

  1. Just picked up a bag of pears and a couple of poblano peppers. Yummo.

  2. These were the best stuffed peppers I’ve ever made!