Philly Cheesesteak Stuffed Peppers
"Via Pinterest"
photo by gailanng
- Ready In:
- 20hrs 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 8 ounces thinly sliced roast beef
- 8 slices provolone cheese
- 2 large green bell peppers
- 1 medium sweet onion
- 1 (6 ounce) package baby bella mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
directions
- Slice peppers in half lengthwise, remove ribs and seeds.
- Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
- Preheat oven to 400*.
- Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
- Line the inside of each pepper with a slice of provolone cheese.
- Fill each pepper with meat mixture until they are nearly overflowing.
- Top each pepper with another slice of provolone cheese.
- Bake for 15-20 minutes until the cheese on top is golden brown.
Questions & Replies
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What kind of roast beef do you use? At first my brain thought we were talking sliced deli meat, but that doesn't sound right... -
Anyone ever use ground beef instead of steak? & Has anyone found the filling to be dry? Just wondering because I'm used to recipes using tomato sauce
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Gonna try Steakum
Reviews
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when baking put a little water in the bottom of your casserole dish do not put cheese on top yet cover first with aluminum foil and cook for 45 minutes so the green peppers are not crunchy. Then you can uncover for the the last 5 minutes you can put the cheese on until it melts and starts to Brown.
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Delicious, it keeps getting better. This time I parboiled the peppers instead of putting in oven.Then baked them!
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rowr rowr rowr...that would be labeled in many circles as ‘scarfing’
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It was delicious! I followed someone else's suggestion of putting a thin layer of water in the dish and covering/cooking for 45 min. I'm making them tonight but this time I'm just going to sprinkle some cheddar cheese on top instead if another piece of provolone. When that provolone cooled, it got too thick.
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It was good, I toasted buns and we had steak and cheese w/ peppers, I did pre cook peppers, very tasty!
see 8 more reviews
Tweaks
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agree with the other comments, a little water and cover for about half hour, then add cheese and cook to brown.
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add water and casserole dish when baking covered with aluminum foil last 5 minutes take the aluminum foil off then add cheese and cook until the cheese starts to Brown
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I used leftover Italian beef (just like pot roast except it uses Italian herbs and salad dressing). I also didn't have any provolone, so I used a shredded Italian cheese blend. My dad loved them! -
I made these,we had it on toaster buns, steak,cheesew/peppers,very tasty!
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Super thin layer of water.
see 1 more tweaks
