Saturday, July 27, 2013

Philly Cheese Steak Stuffed Mini Peppers

These little gems are AMAZING. This is my husbands favorite stuffed pepper. And that is saying something. You could always use a regular bell pepper of course, but these are fun and also great as a appetizer at a party. 

For the steak, you can pop the steak into the freezer for a hour and use a really sharp knife to cut thin slices. OR, you can fully freeze the steak and VERY CAREFULLY use a mandolin to slice very thin slices! It was amazingly easy. Or you can ask the butcher to slice for you.

Philly Cheese Steak Stuffed Mini Peppers

10-12 mini bell peppers (or 4 regular, blanched for 3 minutes in boiling water) cut in half and deseeded and deribbed
1 tbsp butter
1 medium onion, fine diced
1 half green bell pepper, fine diced (optional. I liked the addition because the mini's lacked the green bell pepper taste that is so vital.
1 cup mushrooms, fine diced
1 6-8 oz sirloin steak, sliced very thinly
1 tsp dried mustard
2 tsp worchestershire sauce

6 slices provolone

Dice the veggies very small. This is a small pepper we are stuffing!

Preheat oven to 375

Heat a skillet over medium heat. Add butter, mushrooms, onion, and pepper

Cook 5-8 minutes until softened. Remove from skillet into a bowl.

Turn skillet to high.

Toss the steak slices in the dried mustard and worchestershire sauce. Add to the skillet. Cook 1-2 minutes until done, breaking the steak up a little with your utensil.

Add steak to veggies.

Shred cheese into strips. Place some cheese inside the pepper halves and top with filling. Once all are completed, place in oven for 20 minutes.

Put out tray, top with more cheese slices and return to oven for 5 minutes until cheese melts.


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