Philly Cheesesteak Stuffed Peppers

I modified this recipe for Philly Cheesesteak Peppers by Peace Love and Low Carb, a site worth visiting if only to see the bacon in its logo. Awesome.

This is a quick-ish dinner and really quick if you make it the Peace Love and Low Carb way.

I didn't because I don't like to use deli meat and it calls for deli roast beef.

My way is almost as easy. I bought a small package of round steak, put it in the Crock-Pot with some Montreal Steak Seasoning and a splash of beef stock and let it cook on low all day. When I was ready to make dinner, I chopped the meat and followed the other directions.

PHILLY CHEESESTEAK STUFFED PEPPERS

A pound or less round steak (can use 8 ounces thinly sliced roast beef instead)
8 slices provolone cheese
1 large green bell peppers per person (so 2-4)
1 medium sweet onion, sliced
6 ounces Baby Bella mushrooms, sliced
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon garlic, minced
Salt and pepper, to taste
 
Prepare round steak by placing it in a Crock-Pot with a couple of shakes of Montreal Steak Seasoning or salt and pepper and a splash of beef stock. Cook on Low for 6-8 hours.

Slice peppers in half lengthwise, remove ribs and seeds. 
In a large saute pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized. About 30 minutes.
Preheat oven to 400°.
Slice 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. 

Comments

Post a Comment

Popular posts from this blog

Family cooking contest reinvents hot dogs

Image
I'm fortunate to be virtual friends with today's guest blogger, Kara Glenn, because we share a love of food. I ogled her photos of Thanksgiving dinner one year and sent her a Facebook friend request for that reason (though I had met her in person when we worked for the same company years ago.) And I'm excited to share with you the cooking contests her family holds. Without further delay, meet Kara. Kara Glenn lives in Morgantown with her husband Trevor and Golden Retriever Kelsey. She currently works for the Department of Energy doing design work, and enjoys cooking, reading (mostly Harry Potter), blogging, gaming with her husband and spending time with her family. Here's her story of a recent family get-together over Columbus Day. One of my family's favorite activities is eating. OK, actually it's our favorite. My mom went to culinary school in New Orleans, and good food has always been the centerpiece of our gatherings. With the growing popularity of the Food ...
Read more

Farewell, My Hero (Burger)

One of my guilty pleasures -- the Hero Burger -- is gone from the market. A Hero Burger is two hamburger patties on a six-inch hero sandwich bun, topped with grilled salami and ham, cheese, mayo, lettuce and tomato and grilled onions if you wish. Late this summer I noticed that the Dairy Mart in my town became a Mountaineer Mart. Throughout the fall more Dairy Marts and All Star Expresses in my area became Circle K convenience stores. The Hero Hut sandwich stations in them closed. Finally this week I noticed that the standalone Hero Hut restaurant in Sabraton has also shuttered. Chico Enterprises sold 26 stores to Circle K and at least one to Mountaineer Mart. From now on, I will only get Hero Hut's signature sandwich, my guilty pleasure -- a Hero Burger -- if I make it myself and then it doesn't taste quite the same. Hero Huts have been around since my childhood, if not before. I'm sad to see them go.
Read more

Old-fashioned candy: January Thaw

Image
Among my fondest memories of growing up in an Appalachian holler is the food, specifically the sweets. Late last year, foodie trend watchers predicted old-fashioned candy is going to be hot this year. I have yet to see Google return this recipe in response to my request for "old-fashioned candy." Trust me, it's a goodie. As a kid, I never gave much thought to why January Thaw was called that -- we sometimes made it in months other than January -- but a Web site that printed a recipe similar to my mom's says it’s because it looks like muddy slush. I assure you it's much tastier. And as the foot or so of snow outside my house has melted this week, the candy doesn't much resemble what's in my yard. Nor does the batch I made tonight exactly match what I remember from 25 years ago. I chalk that up to ingredients and technique and I'll throw in different elevation for good measure. While not "perfect", it's still pretty good -- who could find f...
Read more