Philly Cheese Steak Stuffed Peppers

A good cheese steak is certainly a guilty pleasure of mine.  Feeling so full and gross after devouring one, however, is not something I enjoy.  So, when I came across this recipe, I was excited to put my spin on it.  The dish promised all the flavors of a delicious cheese steak without the guilt.  It did not disappoint!  I enjoyed every last bite of this stuffed pepper.

I did change the recipe up a bit.  I excluded the mushrooms and opted to used thin cut beef round instead of roast beef cold cuts. I also cooked my peppers in the oven first to soften them up a bit (a step I definitely recommend).

Start by preheating your oven to 400°…

• Thinly slice a red pepper and an onion.
• Mince up some garlic.

• Cut 4 green peppers in half.

• Place the halved green peppers into a baking dish.
• Drizzle some EVOO over the peppers.
• Season with some s&p.

• Toss to evenly coat.
• Turn the peppers so that the cut-side is down.

• With a paring knife, make a small X on the back of each pepper.

• Place the peppers in the oven and cook until tender, about 20 minutes.
• Remove the peppers from the oven and let cool.

• Once cool, turn over so the cut-side is up.

While the peppers cool, start the filling…

• Heat a large skillet over medium heat.
• Add some EVOO.

• Then add some butter.

• When the butter has melted, add the red pepper, onion, and garlic.

• Season with some of the salt and pepper.
• Cook until tender, stirring occasionally, about 7 minutes.

• While the veggies cook, slice 1 package of thin cut beef round.

• Season the sliced beef with s&p.

• Drizzle some EVOO on top.

• Toss the coat evenly.

• Push the veggies to one side of the skillet.
• Add the beef to the other side.

• Cook until browned, stirring every now and then.

• When the beef is cooked through, stir to mix in the peppers and onions.

• Place half a slice of provolone into each of the green peppers.

• Spoon the beef mixture into each pepper.

• Top with another half slice of provolone.

• Bake for 15 minutes until the cheese has melted.

Enjoy!

 

Philly Cheese Steak Stuffed Peppers (serves 4)

 

INGREDIENTS:

• 4 green bell peppers, cut in half
• 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 5 tablespoons extra virgin olive oil, divided
• 1 pound beef round, thinly sliced
• 8 slices provolone cheese, cut in half
• 1½ teaspoons salt
• 1½ teaspoons black pepper

 

DIRECTIONS:

• Preheat your oven to 400°.
• Place the halved green peppers into a baking dish.
• Drizzle 2 tablespoons of the olive oil over the peppers.
• Season with some of the salt and pepper.
• Toss to evenly coat.
• Turn the peppers so that the cut-side is down.
• With a paring knife, make a small X on the back of each pepper.
• Place the peppers in the oven and cook until tender, about 20 minutes.
• Remove the peppers from the oven and let cool.
• Once cool, turn over so the cut-side is up.
• Heat a large skillet over medium heat.
• Add the butter and the 2 tablespoons of the remaining olive oil.
• When the butter has melted, add the red pepper, onion, and garlic.
• Season with some of the salt and pepper.
• Cook until tender, stirring occasionally, about 7 minutes.
• When the veggies are tender, push them to one side of the skillet.
• Drizzle the remaining olive oil over the beef.
• Sprinkle the remaining salt and pepper onto the beef.
• Toss to coat evenly.
• Add the beef and cook until browned, stirring every now and then.
• When the beef is cooked through, stir to mix in the peppers and onions.
• Place half a slice of provolone into each green pepper.
• Spoon the beef mixture into each pepper.
• Top with another half slice of provolone.
• Bake for 15 minutes until the cheese has melted.

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