Beazell's Cook Book

Philly Cheesesteak Stuffed Peppers by Rachel Giroir

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3 Tbsp. Butter
3 Tbsp. Olive Oil
1 Medium Sweet Onion, sliced
1/2 to 1 lb. White Mushrooms, sliced
4 Large Green Bell Peppers
1 lb Thinly Sliced Sirloin Steak
8 Slices Provolone Cheese
Beazell's Cajun Seasoning to taste

Sauté onions and mushrooms over medium heat with butter, olive oil, and a pinch of Beazell's Cajun Seasoning. Sauté until they are nice and caramelized. About 25-30 minutes.

Slice a thin piece off each pepper at the top. Remove ribs & seeds.

Preheat oven to 400 degrees F.

Sprinkle the steak with Beazell's Cajun Seasoning and sauté in a little olive oil until just not pink. About 5 minutes. Add steak to the onion/mushroom mixture and stir to combine.

Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are overflowing, then top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.


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