Today’s weekly photo post is of our lunch the other day and it probably looks familiar if you follow me on Twitter or Facebook. The original recipe for Philly Cheese Steak Peppers had a few things we don’t typically like, so I fiddled a little.
Settings: Sony SLT-A33 • 1/50 • ƒ/4.5 • ISO 1000 • 28 mm
Philly Cheese Steak Peppers
8 oz sliced Roast Beef
8 slices provolone cheese
2 large green peppers
1 medium onion (I used ready-cut diced onions and eyeballed it)
4 oz jar of Green Giant sliced mushrooms
2-3 Tbs butter
1 Tbsp minced garlic
1 pinch salt and pepper
Preheat your oven to 400˚F (205˚C).
Slice peppers in half lengthwise and remove ribs and any seeds.
Slice onions and mushrooms, if they’re not already. Sauté over medium heat with butter, minced garlic and a pinch of salt and pepper. Sauté until veggies are soft and begin to caramelize.
Slice roast beef into thin strips (small squares might work better) and add meat to the onions and mushrooms in the pan. Cook 5-10 minutes, tossing well to blend.
Line the inside of each pepper with a slice of provolone cheese. Push it down in there. Then, fill peppers with 1/4 of meat mixture each. They shouldn’t quite overflow. If you’re worried, stuff it down in there tighter. Top with another slice of cheese. (I folded these in half so they fit our peppers better and more would end up on the meat and not the bottom of the baking dish.)
Bake for 15 to 20 minutes until cheese on top is golden brown. (We baked ours for the full 20 minutes and the cheese was too dark for our liking and the peppers were still a bit crunchy. You could solve this by blanching or nuking the peppers slightly before stuffing and adding the cheese on 5 minutes into cooking.)