Any recipe with gooey cheese has my UTMOST attention. And I like putting stuff into peppers (… like Tacos. And Salads.) Soooo, these Philly Cheesesteak Stuffed Peppers have been on my “must make this” list for a while. I made them in the afternoon, (needed good lighting for the pic, after all)… but didn’t plan on serving them until dinnertime. My husband happened to walk in the door after mowing the lawn, just as I had taken my last shot of them. “Want one of these bad boys?” I decided to ask…
“Um, YEAH…” he responded. So I slide one onto a fresh plate for him and watched him DIG in…. for about 2 seconds until I grabbed a fork and devoured one myself. You guys, they weren’t even in the kitchen for 20 minutes before they were GONE, (and I wasn’t even hungry.) How did I expect them to be reheated for dinner? I’m silly. Just plain silly.
My husband likes to throw hot sauce in his Cheesesteaks now and then, and I have to say, it isn’t half bad that way. In fact, I kind of prefer it now…you can also add try garlic and Worcestershire sauce. I’ve also dabbled with the idea of buffalo sauce, just haven’t pulled the trigger on that one yet.
So, what else can I put into a pepper?!
- 2 large green bell peppers
- 1 Tablespoon butter
- ½ cup thinly sliced onions
- ½ cup sliced button mushrooms (optional)
- ½ pound shaved steak (or thiny sliced roast beef)
- 4 slices American cheese (can sub provolone)
- 4 slices Provolone cheese
- Salt/Pepper to taste
- Preheat the oven to 275 degrees. Slice each bell pepper in half and place in the oven.
- Heat the butter in a medium sized skillet and add the onions and mushrooms, coating them in the butter and allowing them to soften as they cook, about 5-10 minutes.
- Add in the shaved steak and gently stir, cooking the meat on each side for about 5 minutes each or until browned. (Add any salt/pepper if desired)
- Top the meat with the American cheese and let it melt, stir to coat the cheese evenly over the meat.
- Remove the bell peppers from the oven and increase the heat to 400 degrees.
- Fill each pepper generously with the meat mixture and top with a slice of Provolone.
- Place in the oven until the cheese has melted and is hot & bubbly, about 5 minutes.
- Serve & enjoy!
If you like this, you’d love these! 😉