Gosh, I love a good cheese steak from Philly. I am 100% a Pat’s girl… Whiz wit.
And if there’s 1 thing I’ve learned, it’s that no one in NoVA knows how to make a darn cheese steak. Not even myself, though, I can come pretty close when I pony up and ACTUALLY buy cheese whiz. (What is that stuff, anyway??)
But let’s be honest kids…unless its opening day for my lovely Phillies, I probably venture to be a little healthier. So when I crave that cheesesteak feeling, I turn to this guy- a cheesesteak stuffed pepper. All of the glory- none of the bread demons!
And, as usual… Super simple. Let’s get cookin!
2 to 2 1/2 pounds loin steak
(Truth be told, I usually grab the pack of pre chopped raw fajita steak…why not save a step, aye?)
2 onions- sliced thin. I like 1 Spanish and 1 red, but that’s me.
8 slices of provolone or shredded mozzarella, your choice
4 green peppers, tops cut off, and inside “seed area” removed (basically so it’s a hollow bowl)
Heat a skillet over medium high, add a few tbsp of butter, your onions, and some salt. Sauté for about 10 to 15 minutes or until soft and slightly caramelized. You can also add sliced mushrooms, but we don’t care for those, so we skip it. Remove from pan and add your chopped steak. Give it a minute or two to brown up a bit, but not fully cooked. Combine with onions.
Ok, now it gets fun.
Either sprinkle the inside of your pepper with shredded mozzarella or push a slice of provolone down in there. Then, fill each pepper with your meat and onion mixture. Top with more cheese. Obviously!
Pop those little guys into a 425 degree oven for 15 minutes then bump the heat up to the BROILER setting and let them hang out for another 2 to 3 minutes. Trust me- do it, the cheese gets so bubbly and amazing.
And then, dig in with steak knives and forks!
Enjoy- later this week, I’ll show you a similar recipe with a southwest twist!
Until next time…happy eating!