philly cheesesteak stuffed peppers;
A roasted pepper stuffed full of seasoned beef and tender onions, topped with cheese for a delicious philly cheesesteak stuffed pepper.
Oven Temp: 400°
Servings: 4
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Ingredients
- 8-12 oz shaved beef fresh or frozen
- 4 slices cheese provolone, or cheese of choice
- 2 large bell peppers
- 1 medium onion sliced
- 5 mushrooms diced (optional)
- 1 clove garlic minced
- salt & pepper
- 1 Tbsp. butter (optional)
Instructions
- Preheat the oven to 400°F. Slice peppers in half and remove ribs and seeds. Line a baking sheet with parchment paper and lay each half on the sheet. Pop the peppers in the oven while preparing the filling, roughly 15 minutes or until desired tenderness.
- Slice the onion into thin strips, and dice mushrooms if using. Heat a skillet over medium high heat. Add vegetables to pan and sauté.
- As vegetables begin to cook down, add butter and garlic, and sauté until onions begin to become transparent.
- Push the vegetables to the side, and add shaved beef to the pan. You can add a splash of oil or butter to the pan as needed. Season with salt and pepper (or other seasonings as desired).
- Since the beef typically comes in sheets, I'll usually do one or two at a time and push them over with the veggies when I add the next. Once the beef is cooked through toss together with the vegetables and remove from the heat. Optionally, use a paper towel to soak up some of the grease.
- Remove peppers from the oven, and blot or pour out any moisture that's collected from roasting them. Stuff each pepper half full of filling, and top with cheese.
- Broil for 30 seconds or until cheese is golden and bubbly. Serve warm.
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