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Monday, February 11, 2013

Philly Cheesesteak Peppers

Philly Cheesesteak Peppers
Cook time: 25 Min  Prep time: 20 Min  Serves: 4
8 oz thinly sliced roast beef
8 slc provolone cheese
2 lg green pepper
1 md onion
6 oz baby bella mushrooms
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 pinch salt and pepper
1 sm amount of pizza sauce for drizzle if you prefer
1 sm jar of banana peppers (pepperoncinis) to taste
1. Preheat Oven to 400F Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions, banana peppers and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until veggies are nice and caramelized, about 25-30 minutes. (If you don't like pepperoncinis you can leave these out)
3. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. If you use the frozen stuff like I did, just follow the cooking instructions on the package then add to onion/mushroom mixture when done.
4. Line the inside of each pepper with a slice of cheese. Then, fill each pepper with meat mixture until they are nearly overflowing. Top each with another slice of cheese.
5. Bake for 15-20 minutes until the cheese on top is golden brown.
6. You can drizzle a little pizza sauce over top if you like the extra zip.

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