Perfectly succulent strips of steak swimming together with sweet caramelized onions and rich sautéed mushrooms all stuffed into a gorgeous pepper sandwiched between two gloriously melted pieces of provolone. (food happiness sigh) Look at me from the side. Does this delightfully dripping cheese make me look fat?
And they are easy. Oh so easy. You can even make them with deli roast beef like the original recipe calls for. I didn’t chop my peppers in half – only sliced a thin piece of each to leave more room in each one for meat and cheese. Recipe below. Share & Enjoy!
Philly Cheesesteak Stuffed Peppers
adapted from Peace Love and Low Carb
1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbs. Butter
3 Tbs. Olive Oil
Salt and Pepper – to taste
Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.
Preheat oven to 400*
Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
********SHARE SHARE SHARE******
Join us here for weight loss support, recipes, giveaways, health & wealth tips, inspiration and motivation, helping to change one life at a time…join us by clicking
here —> https://www.facebook.com/flatbellywrap
Happy Labor Day!