Monday, 22 July 2013

Philly Cheese Steak Stuffed Peppers

These were a success. Like a really, really big success. Usually only some of the more unique things I make, pass the 'would I make this again test?'. This one passed with flying colours and everyone seemed kind of shocked that this slightly bizarre concept could taste so amazing.

Recipe from Quick & Easy Recipes.


8 oz. thinly sliced roast beef (or leftover steak)
8 Slices Provolone Cheese (I used a spicy Monterey Jack and it was amazing, don't use havarti it just melts away to nothing)
2 Green Bell Peppers
1 Onion, diced
1 C. Mushrooms, sliced
2 Tbsp. Butter
2-3 Cloves Garlic, minced


~Preheat oven to 400 F
~Slice peppers in half lengthwise and remove the seeds and stem.
~Place a slice of cheese in side each half of the pepper
~Combine onion, mushrooms, butter, salt & pepper in a heated skillet and saute until softened.
~Add in beef slices and stir long enough to heat.
~Add garlic and cook, stirring constantly.
~Scoop mixture into each pepper.
~Top with another slice of cheese.
~Bake for 15-20 minutes, or until the cheese on top is bubbly and golden.


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