If you like Philly Cheesesteak, but you don’t want all the bread that comes with one, here is your answer. These stuffed peppers are delicious and satisfying. The recipe I followed called for sliced roast beef from the deli. I wanted to take it up a notch and used a small piece of tenderloin. If you have left over roast beef that would work also. Enjoy!
1/2 lb. steak of choice, sliced thinly
8 slices provolone or pepper jack cheese
2 bell peppers, any color
1 medium onion, sliced
6-oz. Baby Bella mushrooms, sliced
1-1/2 Tbsp. butter
1-1/2 Tbsp. olive oil
1 Tbsp. garlic, minced
Salt and Pepper to taste
Preheat oven to 350 degrees. Slice the peppers in half lengthwise and remove the ribs and seeds. Place peppers, cut side up, in a baking dish and bake for 15 minutes.
Meanwhile, add butter, olive oil, steak, mushrooms, onions, garlic and salt and pepper to a large saute pan and cook over medium heat. Saute until tender.
Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.
Increase the oven temperature to 400 degrees. Bake peppers for 15-20 minutes until the cheese on top is golden brown.