Author Notes
One of my most popular recipes is the Philly Cheesesteak Stuffed Peppers recipe. It’s a match made in heaven — pairing steak and cheese, onions and mushrooms with peppers.
Tip: Use thinly sliced steak or roast beef sliced in strips. —My Stir Crazy Kitchen
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Ingredients
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8
oz beef thinly sliced
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4
slices provolone cheese
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2
large green bell peppers halved
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1
medium sweet onion sliced
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6
oz baby belle mushrooms sliced
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2
tablespoons butter
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2
tablespoons olive oil
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1
tablespoons garlic minced
Directions
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Preheat oven to 400°.
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Slice the peppers in half lengthwise and remove ribs and seeds.
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Place peppers in the oven to soften for 20 minutes.
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Add 1 Tbsp of butter and 1 Tbsp of olive oil to a large saute' pan over medium heat. Cook the sliced beef stirring frequently, until browned. Set aside.
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Add remaining 1 Tbsp butter, 1 Tbsp olive oil, garlic, mushrooms, onions and salt and pepper to the pan and cook over low-medium heat until tender.
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Add the beef to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.
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Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.
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Bake for 15-20 minutes until the cheese on top is golden brown. Broil for final 2 minutes to get the cheese to bubble.
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