Monday, November 4, 2013

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. 

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