Philly Cheesesteak Stuffed Peppers

When M and I were dating, I had a rib craving. I showed up at his house and as soon as he opened the door, I said, “I want ribs.” It was that day that M learned, if I don’t eat the food I’m craving, I’ll continue to crave it until I eat it. I’ve been craving a Philly Cheesesteak for a few weeks now. While a big sub roll soaked in steak juice sounded delicious, I figured there might be a slightly healthier way to satisfy this craving. Enter the Philly Cheese Steak Stuffed Pepper.

In a large pot, melt one tablespoon of butter. Thinly slice a sweet onion (Vidalia) and add it to the butter.

Philly Cheesesteak Stuffed Peppers

Allow the onions to cook for about 5 minutes. Add one package of sliced mushrooms to the onions.

Philly Cheesesteak Stuffed Peppers

Continue cooking until the mushrooms and onions have softened and turned a beautiful golden brown color, about 10 minutes.

Philly Cheesesteak Stuffed Peppers

While the mushrooms and onions cook, halve and deseed two large green peppers. Place the peppers in a baking dish.

Philly Cheesesteak Stuffed Peppers

Line each pepper with a slice of provolone cheese.

Philly Cheesesteak Stuffed Peppers

Open a package of shaved beef (they sell this in my grocery store). Sprinkle it with 2 tablespoons of Worcestershire sauce.

Philly Cheesesteak Stuffed Peppers

Cook the beef just until the pink is mostly gone. Pour the onion mixture into the meat.

Philly Cheesesteak Stuffed Peppers

Stuff the peppers with the meat and mushroom mixture. Spoon any liquid in the pan over the peppers.

Philly Cheesesteak Stuffed Peppers

Top the peppers with another slice of provolone.

Philly Cheesesteak Stuffed Peppers

Bake in a 375 degree oven for 20 minutes, until the cheese melts and the peppers become tender.

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers
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Ingredients
  1. 1 tbsp butter
  2. 1 onion, thinly sliced
  3. 1 package of sliced mushrooms
  4. 1 lb. shaved beef
  5. 2 tbsp Worcestershire sauce
  6. 2 large green peppers, halved and seeded
  7. 8 slices provolone cheese
Instructions
  1. In a large pot, melt butter. Add onion to the butter and cook for about 5 minutes.
  2. Add mushrooms to the onions. Continue cooking until the mushrooms and onions have softened and turned golden brown, about 10 minutes.
  3. While the mushrooms and onions cook, halve and deseed two large green peppers. Place the peppers in a baking dish.
  4. Line each pepper with a slice of provolone cheese.
  5. Open a package of shaved beef. Sprinkle it with 2 tablespoons of Worcestershire sauce.
  6. Cook the beef just until the pink is mostly gone. Pour the onion mixture into the meat.
  7. Stuff the peppers with the meat and mushroom mixture. Spoon any liquid in the pan over the peppers.
  8. Top the peppers with another slice of provolone.
  9. Bake in a 375 degree oven for 20 minutes, until the cheese melts and the peppers become tender.
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