Remember when we went on our Cheesesteak tour for our 4th anniversary a couple years ago? (see here) Well we’re just a teeny bit obsessed lol But seriously, can you blame us? Don’t these look delicious?!?!
A couple weeks ago Sarah & Floyd @ Total Basset Case posted about some delicious looking stuffed peppers. Since my husband loves Philly cheesesteaks, I wanted to combine it with the idea of a stuffed pepper. I’m a person that will try almost anything at least once….well most culinary things I’ll usually try at least once. But you know, I’ve never had stuffed peppers (at least as much as I can remember), so this was the perfect opportunity to try and combine stuffed peppers and Philly cheesesteaks.
Ingredients:
2 green bell peppers, the larger the better
3.5 tbs unsalted butter
2 tbs EVOO
1 tsp garlic powder
1/2 tsp salt & pepper
1 small white onion, sliced thinly
6 oz. button mushrooms, sliced (The mushrooms, when sliced, seem like a lot but will cook down pretty small.)
8 oz. sliced roast beef**
8 slices of provolone cheese**
**Typically in my recipes I will suggest using regular pre-sliced lunch meat but not with this recipe. Go ahead and purchase good deli roast beef; you’ll thank me for this later :-) The provolone can be pre-sliced cheese though.
Directions:
A couple weeks ago Sarah & Floyd @ Total Basset Case posted about some delicious looking stuffed peppers. Since my husband loves Philly cheesesteaks, I wanted to combine it with the idea of a stuffed pepper. I’m a person that will try almost anything at least once….well most culinary things I’ll usually try at least once. But you know, I’ve never had stuffed peppers (at least as much as I can remember), so this was the perfect opportunity to try and combine stuffed peppers and Philly cheesesteaks.
Ingredients:2 green bell peppers, the larger the better
3.5 tbs unsalted butter
2 tbs EVOO
1 tsp garlic powder
1/2 tsp salt & pepper
1 small white onion, sliced thinly
6 oz. button mushrooms, sliced (The mushrooms, when sliced, seem like a lot but will cook down pretty small.)
8 oz. sliced roast beef**
8 slices of provolone cheese**
**Typically in my recipes I will suggest using regular pre-sliced lunch meat but not with this recipe. Go ahead and purchase good deli roast beef; you’ll thank me for this later :-) The provolone can be pre-sliced cheese though.
Directions:
- Preheat the oven to 400°. Slice the peppers in half and remove the guts (seeds & membranes).
- In a skillet, melt 2.5 tbs butter with EVOO, garlic powder, salt, & pepper over medium heat. Then add in, and sauté, sliced mushrooms & onions for about 20-30 minutes. The mushrooms, garlic, and onions will smell amazing as they caramelize together. It will make your mouth water; I promise!
- Add the roast beef to the onion-mushroom mixture with another tbs of butter and sauté together for another 5-10 minutes for the flavors to marry.
- While the ingredients are getting acquainted in your skillet, line the inside of all of your pepper halves with a slice of cheese. Then fill each pepper generously with the meat/mushroom/onion mixture, and top with a second slice of cheese.
- Bake your peppers on a cookie sheet for 15-20 minutes, until you’ve got a nice golden brown cheese on top and dig in!
We really enjoyed these stuffed-peppers and I hope you do as well!
Happy Wednesday y’all!
