Philly Cheesesteak Stuffed Peppers
"One of my most popular recipes is the Philly Cheesesteak Stuffed Peppers recipe. It’s a match made in heaven — pairing steak and cheese, onions and mushrooms with peppers. I wanted to do a variation of this recipe to kick off my new blog, so I went back to the drawing board and incorporated some tips that were given to me in the comment section, like pre-cooking the peppers so they’re much more tender. Thanks for the great tip, friendly commenter!"
NotesUse thinly sliced steak or roast beef sliced in strips.
Serves2
Preparation Time5 min
Cooking Time45 min
Ingredients
- 8 oz beef thinly sliced
- 4 slices provolone cheese
- 2 large green bell peppers halved
- 1 medium sweet onion sliced
- 6 oz baby belle mushrooms sliced
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 Tablespoons garlic minced
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Preheat oven to 400°.
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Slice the peppers in half lengthwise and remove ribs and seeds.
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Place peppers in the oven to soften for 20 minutes.
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Add 1 Tbsp of butter and 1 Tbsp of olive oil to a large saute' pan over medium heat. Cook the sliced beef stirring frequently, until browned. Set aside.
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Add remaining 1 Tbsp butter, 1 Tbsp olive oil, garlic, mushrooms, onions and salt and pepper to the pan and cook over low-medium heat until tender.
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Add the beef to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.