There is a love for Philly in my heart because of my family and although we don't make it there often, I have a blast when we do. My family also has a love for Philly Cheesesteaks - like it is all we get at Jersey Mike's. I have made cheesesteaks at home before but Nate and I weren't overly thrilled with them. This recipe however looked like a winner - Philly Cheesesteak Stuffed Peppers. Yes please!
The whole recipe was pretty simple and took less than an hour to make. Most importantly Nate liked it - granted he liked it more on bread than in the pepper but that is because he isn't a huge fan in the first place. Anyway, it tasted great and will be made again in our house I am sure. The rest of the post has pictures and the process and at the end there is a PDF of a recipe card for the dish. Hope you like it as much as we did!
Ingredients:
8 oz Sliced Roast beef
8 Slices Provolone
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz Baby Bella Mushrooms
2 tbs. Butter
2 tbs. Olive Oil
1 tbs. minced garlic
Salt and Pepper to Taste
I started out by sauteing the mushrooms and onions in the butter, garlic and olive oil. Also, I preheated the oven to 400 degrees and prepped the peppers - cut in half and removed ribs/seeds.
Once the onions and mushrooms were caramelized I added the roast beef and continued to saute until it was nice and brown. Make sure to chunk up the roast beef before you add it to the vegetables.
As the Philly mixture was finishing up I prepped the peppers by adding a piece of Provolone to each half.
I then added the Philly mixture inside each pepper and topped with another piece of cheese. Then they went into the oven until the cheese was nice and melted/brown.
So delish! We ate them just by themselves but you could add a side of homemade chips or fries or anything really. They were really filling too so we ended up having leftovers which is always a plus.
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| Full Recipe Card |
What is your favorite meal to recreate at home?
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