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Ingomar Acres
Ingomar Acres

Recipes

Cheesesteak Stuffed Peppers

January 16, 2021

These little flavor bombs capitalize on everything that makes a cheesesteak sandwich so dang good – delicious roast beef, gooey provolone cheese and the umami of baby ‘bellos. YUM!

Philly’s famous street food staple just dropped the carbs and got a little fancy (looking)!

Ingredients:

  • 4 bell peppers, halved length-wise
  • 1 T. vegetable oil
  • 1 large onion, sliced
  • 16 oz. baby portobello mushrooms, sliced
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. roast beef, thinly sliced
  • 2 t. Italiam seasoning
  • 16 slices provolone cheese
  • Freshly chopped parsley, for garnish

Directions:

  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30-45 minutes. 
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add beef and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
  3. Assemble stuffed peppers by adding a slice of provolone to bottom of each baked pepper. Top the cheese with the steak mixture, and then another slice of provolone. Broil until golden brown, 3 minutes.
  4. Garnish with parsley and serve.

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