Katie
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.
