Philly Cheesesteak Peppers

Chris Zoellner

By
@czoellner

Got this from a friend years ago, recently saw it in my cookbook on the scrap of paper she wrote it on! Just had to add it to the list! YUM


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Comments:

Serves:

4

Prep:

20 Min

Cook:

25 Min

Ingredients

8 oz
thinly sliced roast beef
8 slice
provolone cheese
2 large
green pepper
1 medium
onion
6 oz
baby bella mushrooms
2 Tbsp
olive oil
2 Tbsp
butter
1 Tbsp
minced garlic
1 pinch
salt and pepper
1 small
amount of pizza sauce for drizzle if you prefer
1 small
jar of banana peppers (pepperoncinis) to taste

Directions Step-By-Step

1
Preheat Oven to 400F

Slice peppers in half lengthwise, remove ribs and seeds.
2
Slice onions, banana peppers and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until veggies are nice and caramelized, about 25-30 minutes. (If you don't like pepperoncinis you can leave these out)
3
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. If you use the frozen stuff like I did, just follow the cooking instructions on the package then add to onion/mushroom mixture when done.
4
Line the inside of each pepper with a slice of cheese. Then, fill each pepper with meat mixture until they are nearly overflowing. Top each with another slice of cheese.
5
Bake for 15-20 minutes until the cheese on top is golden brown.
6
You can drizzle a little pizza sauce over top if you like the extra zip.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Other Tags: Quick & Easy, Healthy