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Friday, March 6, 2015

Philly Cheese Steak Stuffed Peppers


Yes, I also cook.  Frequently.  Thing is, I sometimes get so bored with my own cooking, I will eat go insane during a food/meal rut until I find my next creative dish and then I'm back on track.  The internet has a million food ideas and recipe sources, but an unlikely source for me has turned out to be Pinterest.  And that is how Philly Cheese Steak Stuffed Peppers were born.

For my version you will need the following for 4-5 servings depending on appetite sizes and if served with a side dish:

5 green bell peppers
1 lb. thinly sliced roast beef
2 small onions
1 pound sliced mushrooms
1/2 pound sliced, provolone cheese

To begin, I roasted 5 halved green bell peppers that were sprinkled with Kosher salt on a sheet pan in a 400 degree oven for 15 minutes.  I did not use any oils or cooking sprays, but you can do whatever makes you happy.




While the peppers softened, I sauteed the onions in olive oil in one pan (sprinkled with salt & pepper)



and the mushrooms in another:



Yes, you can brown everything all together.  However, if you have someone in your house that doesn't like either onion or mushrooms, this is an easy way to make separate servings.

You can also substitute the deli roast beef for whatever thinly sliced beef you want to make yourself or you can even use venison if desired.  I'm also sure sauteed chicken could work or omit any meat for a vegetarian dish.

Next, I drained the bit of pepper juice that pooled in the roasted peppers before layering in first a slice of cheese, then the beef and onions/mushrooms and finally topping with more cheese.


Back in the oven at the same 400 degree setting until the cheese is melty, ooey and brownish goodness.  We ate this as a main course with potato salad or chips (both were on the table) and decided the recipe is a keeper and may be cut into strips to be served as a party appetizer.



The finished product above highlights 2 pepper halves with black pepper to indicate they do not contain mushrooms.

It was a perfect weeknight quick and satisfying meal for 5 adults and my older son was able to take some to work today for lunch.  We were Fed Well and I am going back on-line to find the next dinner hit.

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