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cheesesteak stuffed pepper

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Ingredients

1 lb Beef, Top Round or Ribeye
Oil or Butter
10 oz Mushrooms
1/2 small Onion
1/2 small Pepper
6 slices White American Cheese
1/4 cup Mayonnaise
1 TBLS Cream Cheese
2 large Yellow Peppers
2 slices American Cheese

Nutritional information

609
Calories
47 g
Fat
12 g
Carbs
2 g
Fiber
35 g
Protein

Cheesesteak Stuffed Pepper

This incredibly rich & filling dish will impress even the most dedicated of foodies.

  • 45 - 60 minutes
  • Serves 4
  • Medium

Directions

Who doesn’t love a good steak & cheese sandwich?  The tender beef, gooey cheese, savory onions & peppers…  all wrapped up in the decadence that is a toasted sub roll?   Sounds great, doesn’t it?  Well, except that one sub roll is two days worth of my daily carb allowance!   So, I had to improvise.  This cheesesteak stuffed pepper is my solution, and boy, is it good.  This recipe assumes 1/2 a pepper per person, because if you use a large enough stuffing pepper it’s more than enough, I promise.  Alternatively, you could use 4 small peppers for stuffing & give everyone their own.  To cut down on the fat in the recipe, you could certainly use lower fat mayo and reduce the amount of cheese IN the filling.

Steps

1
Done

Preheat your oven to 375*F.

2
Done

Prepare your 2 large peppers for stuffing my using a small, sharp knife to cut around the very top of the fruit and removing the top completely. Once removed, use a spoon to gently scrape out the ribs and any seeds that are in there. If your pepper won't sit even on a baking sheet, you might want to slice off a bit of the bottom to make it level. Don't stress if you accidentally cut a hole in the bottom (like I did). Flip the peppers over and use a small square of aluminum foil as a little 'cup' for each pepper. Crimp and press the foil around the bottom inch or so of each pepper, just to catch anything that might drip out.

3
Done

The first step in any rendition of a steak & cheese is slicing your meat. In order to get the authentic feel of a Philly, the meat has be incredibly thin, almost shaved. If you're lucky enough to live near a butcher, as them to do it for you. Otherwise, the easiest way to get it thin is to, a) freeze the steak for about 1 hour before slicing, and b) GO SLOW. It took me about 10 minutes to slice mine. Make sure you're cutting against the grain and try to get the thinnest slices you can. If the meat starts to get soft while your slicing, put it back in the freezer for another 10 - 15 minutes.

4
Done

In a heavy bottomed skillet or Dutch oven, melt butter or oil and sautee your onions & peppers over low heat. I cooked mine for about 20 minutes until they were soft, brown and caramelized. If you prefer a little more texture and 'bite' in your veggies, don't cook them as long. Remove them to a bowl

5
Done

Saute your mushrooms in butter until they're cooked to your desired tenderness; again, I prefer mine browned, but if you like them less cooked, go for it. Remove from heat.

6
Done

Heat up one TBLS of butter or oil over medium high heat and drop in half of your sliced steak. It will cook pretty quickly if you've sliced it thin enough. I like mine browned and caramelized (notice a theme here?), but if you'd prefer it less done, do so. It will cook another 30 minutes in the oven, as well, remember. Remove beef to large bowl & repeat with the 2nd half.

7
Done

In the large bowl with beef, add your mushrooms and onion & pepper mixture and stir to combine.

8
Done

Add diced cheese, mayonnaise, and cream cheese to meat mixture & blend well. At this point, taste it and add salt & pepper to taste.

9
Done

Spoon the filling into each of your prepared peppers and place them on a baking sheet. Bake at 375* for 25 minutes.

10
Done

Open oven and place one slice of American cheese on the top of each pepper. Return the peppers to the oven and bake for another 5 - 10 minutes, depending on how brown you want your cheese. By now you should know how I like mine. *wink*

11
Done

Remove peppers from oven, remove them from the foil and onto a plate, and serve immediately.

cjarret

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