Monday, February 22, 2016

Cheesesteak Stuffed Peppers


I was born and raised in Philadelphia and love a good cheesesteak. I love getting cheesesteaks from a good place (to me that means Amoroso rolls, shaved and chopped up beef, American or provolone cheese, and fried onions), but I also enjoy making them at home and am lucky we have access to Amoroso rolls.

I put cheesesteaks on the menu last week but decided to change mine up a bit in an effort to cut back on carbs. Instead of a white roll, I made my cheesesteak in a green pepper.

Although I missed out on doing the "Philly Lean" to eat it, I still got all of the flavor of a great cheesesteak. The seasoned meat, the melty cheese, and my favorite part, the fried onions. I even threw a touch of pizza sauce in it to make it a pizza steak, another popular way of ordering a cheesesteak in Philly. 
Note: I used frozen steaks for sandwiches and my favorite brand is Landis Brand Lean Sirloin Tip Beef Steaks  (note - not a brand like Steak-Umms). You could also buy a rib-eye and freeze it so you can slice it super thin. 
Cheesesteak Stuffed Peppers
Original Recipe by Mary Ellen Smith of Mary Ellen's Cooking Creations

Ingredients (for 2 peppers)
  • 2 large green peppers cut in half, seeds removed
  • 1 Tbsp olive oil
  • 1/2 onion, sliced
  • Optional: 1/2 green pepper, sliced
  • 1 package frozen steaks (usually includes 12 slices of steak)
  • Salt, pepper, onion powder, garlic powder
  • 8 slices cheese, American or Provolone
  • Optional: 4 Tbsp pizza sauce
Directions
  • Bring a large pot of water to a boil. Add the green pepper halves and cooked 5-7 minutes, until softened slightly. Remove from the water, shake any excess water out, and place in a baking dish. 
  • Heat the olive oil in a large non-stick saute pan or griddle. 
  • Add the onions and sliced green peppers (optional); cook until nicely browned and fried. Transfer to a plate. 
  • Add the steaks to the griddle in a single layer, if you can. Season generously with salt, pepper, garlic powder, and onion powder.
  • As the steaks start to brown, use 2 spatulas to chop up the meat (I keep one spatula tip on the meat to hold it and chop/shred the beef with a pushing away motion with the other spatula). Keep shredding the beef and cooking it, adding more seasoning, until all of the beef is nicely browned. Add the onions back to the pan mixing them in with the beef. Divide into 4 equal piles. 
  • Place a slice of cheese in the bottom of each pepper half. Top with meat. Add some pizza sauce if desired. Top with another slice of cheese.
  • Put the peppers under the broiler on high until the cheese has melted and started to brown, about 3-5 minutes. 


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