Philly Stuffed Peppers

Philly Stuffed Pepper, a tribute to the classic dish.  peppers stuffed with steak and onion, topped with cheese.

OK, whether you prefer Pat’s or Geno’s, there’s nothing quite like a real Philly cheesesteak.  I’m not going to try and top them, but this dish is a nice veggie loaded tribute to the classic sub.  I make it with provolone cheese, but feel free to substitute your choice, even Cheez Whiz, if you prefer.

Cuisine

American

Serves

4

Dish Type

Main Dish

Time

35 minutes

 

Ingredients

  • 4 green peppers, cut in half and seeded
  • 1 tbsp coconut oil
  • 1 small sweet onion, chopped
  • 1 package button mushrooms, sliced
  • 1 clove garlic
  • 1 lbs. roast beef sliced, and cut into strips
  • 8 pieces of provolone cheese

 

Instructions

  • Preheat oven to 350. Place pepper halves cut side down on baking sheet.  Place in oven for 20 minutes. 
  • Meanwhile, in large skillet heat oil. Add onion, mushrooms, and garlic to pan.  Sautee until onions are clear and mushrooms tender.
  • Season beef with salt and pepper. Add to mix and cook through.  This will depend on how thick your beef is cut.  If meat and vegetables mixture is done before peppers are ready, remove from heat and keep warm.
  • Remove peppers from oven and flip over. Turn on broiler.  Stuff with meat mixture and top with cheese.  Return to oven for two minutes or until cheese is browned.  serve hot.

Ingredients for the Philly Stuffed Peppers - Onion, mushrooms, peppers, steak. 

Preheat oven to 350.  Prepare a baking sheet.

Peppers on a baking sheet.

Place peppers on baking sheet and place in oven for 20 minutes.  Season beef with salt and pepper.  Heat oil over medium high heat. When the oil is hot, add onion, mushrooms, and garlic.  Sautee until onions are clear and mushrooms tender.

Beef and vegetable mixture for the Philly Stuffed Peppers

Add beef to vegetable mix and cook through.  Stir the mix occasionally to ensure beef is evenly cooked.  If meat and vegetables mixture is done before peppers are ready, remove from heat and keep warm.

When the peppers are done, remove from the oven.  If you, like me, cooked them open side up, flip them over to allow any water gathered in them to drain out, then return cut side up to the baking sheet,  If you want some extra cheese, place half a slice of provolone in the bottom of each pepper (optional).  

Pepper stuffed with Philly mix - steak, onion, and mushrooms

When meat is cooked, divide the mixture among the peppers.  Top each pepper with a slice of cheese.

Philly Stuffed Pepper, covered in melted provolone cheese. 

 

Return to oven under broiler and cook until cheese is melted and beginning to brown, about two minutes.  Remove from oven and serve hot. 

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