Beef, Vegetables

Cheesesteak Stuffed Peppers

Living near Philadelphia, we’re big fans of the cheesesteak! Ironically, I’ve never had an authentic cheesesteak from either Pat or Geno’s – but that doesn’t stop me from making them at home or enjoying them from local restaurants. The key to the Philly cheesteak is all about the bread and the thin sliced steak.

Now that I’m no longer pregnant and shouldn’t be eating whatever I want (LOL!), I’m trying to add healthier foods back into our weekly menus. This was a great recipe to start with! It’s a quick meal and if you don’t want to heat up your kitchen using an oven, you can easily make them in a toaster oven. I posted this picture on Instagram last night and had so many comments about how delicious they looked, I knew I had to the post the recipe first thing this morning. 🙂

1/2 lb thinly sliced steak (usually called chipped steak)
4 slices provolone cheese
2 large green peppers, cut in half and ribs and seeds removed
1 medium onion, sliced
6 oz sliced button mushrooms
1 Tbsp butter
salt & pepper
minced garlic

In a medium saute pan, melt butter. Add the sliced mushrooms, onions and minced garlic. Season with salt and pepper and saute until the vegetables are caramelized. Remove from pan and place in a bowl.

In the same pan, add the chipped steak. Season with salt and pepper. While it’s cooking, shred the steak into thin pieces. Once it’s completely cooked, add the in the sauteed onions and mushrooms. Stir to combine.

Preheat oven to 400 degrees. Line each pepper with a 1/2 slice of provolone. Fill each pepper with the meat mixture until they are full. Top each pepper with the remaining 1/2 slice of provolone.

Bake for 15 to 20 minutes or until the cheese on top is golden brown and the pepper is fork tender.

Slightly adapted from: Peace, Love & Low Carb


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