Thursday, January 9, 2014

A Classic Without A Crust-Hassle

Now with going Gluten Free this recipe was absolutely perfect. My dear husband loves his Philly Cheese Steaks, and this recipe was just outstanding.  I put half the peppers in a freezer container for another meal.  YEAH.

Cheese Steak Stuffed Peppers
adapted from:

1lb thinly sliced Roast beef, sliced further into thin strips
1lb sliced Provolone Cheese
4 green bell peppers, slice in half and de-seeded
1 medium onion, sliced
12oz mushrooms, sliced (not the canned ones)
2 T butter
2 T olive oil
1 T garlic, minced

In a large saute pan, place butter and oil.  Melt together.  Add mushrooms and onions; saute. Just until slightly softened and onions are carmelized (25min).  Stir in meat until just heated (about 5-10 additional minutes). Preheat oven to 400.  Line the pepper halves with a slice of provolone cheese.  Add onion-meat-mushroom mixture to pepper.  Top with an additional slice of cheese.  Bake 15minutes until cheese is gooey. Add additional cheese and repeat for a few extra minute, if desired.  Serve immediately.  If desired, serve with oven roasted potatoes or fries.

No comments:

Post a Comment