Kitchen Uncategorized

Philly Cheesesteak Stuffed Peppers

Written by Corey Urbanek

We’ve all heard of the Philly cheesesteak sandwich. Roast beef, gooey cheese, peppers, onions, crusty bread – a staple on many deli menus.

Well, this recipe takes some of those carbs out of the equation. I give you: Philly Cheesesteak Stuffed Peppers.  These are in regular rotation on our dinner table – my husband and I are big fans of anything cheesesteak. 

Here’s what you’ll need:

  • 8 oz. Thinly Sliced Deli Roast Beef
  • 8 Slices Provolone Cheese
  • 2 Large Green, Red or Yellow Bell Peppers 
  • 1 Medium Sweet Onion
  • 6 oz. Baby Bella Mushrooms
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 Tbsp Garlic – Minced
  • 1 Tbsp Dried Parsley
  • 1 Tsp Dried Thyme
  • Salt and Pepper – to taste

 

Preheat your oven to 400 degrees.

I start by slicing the onion and mushrooms. I prefer thinner slices, they cook a little faster. Add those to a big skillet over medium heat, along with the butter, olive oil, garlic, and a little salt and pepper. I also like to add some dried parsley (about a tablespoon) and a little dried thyme (about a teaspoon). Saute all of that until it’s nice and caramelized – about 15-20 minutes.

 onions and mushrooms

While that is cooking, we can prep the peppers. Slice each one in half lengthwise (from the stem down), and remove the ribs and seeds. Lay them out on a sheet pan – they’ll become the bowls for everything else.

Next, slice the roast beef into thin strips. Add it to the onion and mushroom mixture. I also add a little more salt and pepper here, so we’re seasoning each layer as it goes in. Cook for another 5-10 minutes – we want the roast beef to heat through and get a little color.

 onions mushrooms and beef

Line the inside of each pepper with a slice of provolone, then fill each one with the meat mixture until it’s nearly overflowing. Top with another slice of cheese.

Bake for 15-20 minutes, or until the cheese on top starts to brown.

 philly peppers from oven

 And there you have it! A new twist on the Philly cheesesteak. Enjoy!

 philly cheesesteak peppers

 

About the author

Corey Urbanek

I was born and raised in Cedar Rapids, Iowa, but have since been transplanted to Kearney, thanks to my husband, Bryce. We met while attending UNK, and ended up settling here in town. We’re also excited for this coming summer, as we’re expecting a set of twins, due in late June or early July 2015!

Growing up, I participated in everything fine arts – from band, to choir, to theater. (Yes, I play several instruments, including piano, French horn, mallet percussion, a little guitar, and I sing.) I earned a Music Business degree at UNK, but when I graduated during the recession, arts jobs were few and far between. So I took a position at NTV News, and have been there for the past 7 years in various roles. (Yes, that’s where I met Leslie Means!)

In my free time, I still love anything music, especially finding new songs and artists. But my other big passion is food! As my husband can tell you, I’m obsessed with the Food Network (I’ll even watch episodes I’ve seen already.) He’s often my guinea pig for new recipes – but he doesn’t seem to mind, as long as he gets fed! I’m excited to share some of those recipes with all of you, and I hope you enjoy them!