If you're a fan of Philly Cheesesteaks and looking for a healthier alternative, then this recipe for Philly Cheesesteak Stuffed Peppers is for you. I stumbled upon this recipe while trying to find creative ways to use up my leftover peppers and steak. Trust me, this recipe is not only healthier but also absolutely delicious. Let's get started with my journey of making this yummy dish.
As someone who loves experimenting in the kitchen, I'm always looking for creative ways to make classic dishes. One day, while browsing through recipes online, I came across the idea of Philly Cheesesteak Stuffed Peppers. I was intrigued by the concept of combining two of my favorite foods into one delicious dish.
After gathering all the ingredients, I set to work in the kitchen. The smell of sautéed onions and mushrooms mixed with the sizzling sound of thinly sliced steak was intoxicating. As I stuffed the peppers with the flavorful mixture and topped them with gooey melted cheese, I knew I was in for a treat.
When the timer went off and I pulled the peppers out of the oven, I couldn't wait to dig in. The sweet crunch of the green peppers paired perfectly with the savory steak and melted cheese. It was like biting into a Philly Cheesesteak sandwich but with a healthier twist.
Since then, Philly Cheesesteak Stuffed Peppers have become a go-to recipe in my household. It's a fun and easy way to switch up our dinner routine and satisfy our cravings for comfort food.
Ingredients:
- 4 large green bell peppers
- 1 lb. thinly sliced steak
- 1 onion, sliced
- 8 oz. sliced mushrooms
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 slices provolone cheese
How To Make It:
- Preheat the oven to 375°F.
- Cut off the tops of the peppers and remove the seeds and membranes.
- In a skillet, heat olive oil and sauté onions and mushrooms until they are soft and golden brown.
- Add in the sliced steak and cook until browned.
- Season the mixture with salt and pepper to taste.
- Stuff the pepper halves with the steak mixture.
- Place a slice of provolone cheese on top of each pepper half.
- Place the peppers on a baking sheet and bake for 25-30 minutes, until the cheese is melted and bubbly.
How to Store It:
If you have any leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days.
How to Refrigerate It:
To refrigerate, place the stuffed peppers in an airtight container and store them in the refrigerator for up to 3 days.
How to Reheat It:
To reheat, preheat the oven to 375°F and place the stuffed peppers on a baking sheet. Bake for 10-15 minutes, until heated through.
Tips to Make It More Delicious:
- Use ribeye or sirloin steak for a tender and juicy filling.
- Experiment with different types of cheese such as cheddar or Swiss.
- Add in diced jalapeños for a spicy kick.
- Serve with a side of garlic bread or roasted vegetables for a complete meal.
FAQs:
Can I use different colored peppers?
Yes, you can use any colored bell pepper for this recipe.
Can I make this recipe vegetarian?
Yes, you can substitute the steak with tofu or mushrooms for a vegetarian option.
Can I freeze this dish?
Unfortunately, this dish does not freeze well due to the texture of the peppers.
Can I use a different type of cheese?
Yes, you can experiment with different types of cheese such as cheddar, Swiss, or even blue cheese.
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers ahead of time and store them in the refrigerator until you are ready to bake them.
Can I use a different type of meat?
Yes, you can substitute the steak with ground beef, chicken, or turkey for a different flavor.
Conclusion:
Philly Cheesesteak Stuffed Peppers are a great way to enjoy the flavors of Philly Cheesesteak in a healthier way. This recipe is easy to make and perfect for a quick weeknight dinner. Try it out and let me know what you think.
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 yellow onion, diced
- 8 oz. fresh mushrooms, sliced
- 1 ½ lbs. thinly shaved steak
- Salt/Pepper, to taste
- ¾ cup Cheez Whiz
Instructions
- Preheat the oven to 350 degrees. Slice the tops off the peppers and hollow out the inside. Place the peppers on a greased baking sheet, hollow side up, for 15 minutes. While they bake, prepare the rest of the meal.
- Take the tops of the bell peppers and slice the remains into thin strips.
- Heat the olive oil and butter in a medium skillet over medium-high heat. Add the onions, sliced pepper tops, and mushrooms and sauté for about 5-7 minutes, until the onions have softened.
- Add the shaved steak and desired amounts of salt and pepper. Sauté until all sides of the steak are browned. Use a spatula to toss it around occasionally. This takes about 10 minutes or so. Drain excess liquid from the pan.
- Add the shaved steak and desired amounts of salt and pepper. Sauté until all sides of the steak are browned. Use a spatula to toss it around occasionally. This takes about 10 minutes or so. Drain excess liquid from the pan.
- Add the cheese to the pan, toss around slightly, and cover the pot. Turn off the heat.
- Remove the peppers from the oven and use an oven glove to pour out any liquid within the middle of the pepper.
- Use tongs to fill each bell pepper with that delicious filling, and serve!
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