Phili cheese steak stuffed peppers


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Melanie Rowland Poynter
Philly Cheesesteak Stuffed Peppers

8 oz. Thinly Sliced Deli Roast Beef
8 Slices Provolone Cheese
2 Large Green, Red or Yellow Bell Peppers 1 Medium Sweet Onion...
6 oz. Baby Bella Mushrooms
2 Tbsp Butter
2 Tbsp Olive Oil
1 Tbsp Garlic - Minced
Salt and Pepper - to taste
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. (NOTE: I usually choose to blanch the peppers while waiting on every thing else bcause it makes them more tender... this is up to you!) Preheat oven to 400°F. Slice roast beef into thin strips and add to the onion and 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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