Philly Cheesesteak Stuffed Peppers by
Prep Time – 15 Minutes
Cook Time – 50 Minutes
Ingredients
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
1 Tbs. Garlic – Minced
3 Tbs. Italian dressing
Salt and Pepper – to taste
Instructions
Slice peppers in half lengthwise, remove ribs and seeds.
In a large sauté pan over low-medium heat, add olive oil, garlic, mushrooms, onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 20 minutes.
Preheat oven to 400°
Slice roast beef into thin strips and add to the onion/mushroom mixture. Add Italian dressing. 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.
In a large sauté pan over low-medium heat, add olive oil, garlic, mushrooms, onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 20 minutes.
Preheat oven to 400°
Slice roast beef into thin strips and add to the onion/mushroom mixture. Add Italian dressing. 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.
Servings: 4