Thursday, September 15, 2016

Philly Cheese Steak Stuffed Peppers






  • 8 oz. Thinly Sliced Roast Beef
  • 8 Slices Provolone Cheese
  • 2 Green Peppers
  • 2 Tbs. Butter
  • 2. Tbs. Olive Oil
  • Salt and Pepper - to taste
  • 1 Medium Sweet Onion
  • 6 oz. Baby Bella Mushrooms


How to Make It

  • Slice peppers in half lengthwise, remove ribs and seeds.
  • Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
  • Preheat oven to 400*
  • Slice roast 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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