philly cheesesteak stuffed bell peppers

I love a good philly cheesesteak sandwich. Really, who doesn’t? There was this place in the mall where I grew up that did flat top sandwiches… it was the only place I would ever eat at the food court.

And I would only order the philly.

There’s something about the bell pepper, onion, mushroom, steak combo smothered in melty cheese that just does it for me.

But that’s the problem. It’s that combo that I love the most. The bread I could live without. Mostly because the bread would sop up all the juices, so you lost a lot of the flavor.

Which leads me to why I came up with my own take on the philly, that capitalizes on all that flavor. A bell pepper stuffed version. And guys, this is the way to do it. But don’t take my word for it. Try it before you knock it.

Ingredients:

2 ribeye steaks

3 Tbsp avocado oil

1 onion, peeled, halved, and sliced in thin half moons

8oz button mushrooms, thinly sliced

1 1/2 cloves of garlic, thinly sliced

1 tsp salt

1 tsp pepper

3 tsp butter

1 tsp worcestershire sauce

6 bell peppers, halved, pitted and seeded

sliced provalone cheese

Directions:

Place steaks in freezer for 30 - 40 minutes before thinly slicing.

Preheat oven to 425.

In a deep braiser, heat avocado oil until shimmering.

Add onions, and sauté for a few minutes. Add mushrooms and sauté until softened and onions are translucent. Remove from pan and set aside.

Add thinly sliced beef, and sauté just until browned, stirring while you do as to not overcook.

Return onions and mushrooms to the pan. Add in salt, pepper, garlic, butter, and worcestershire. Sitr to combine.

Turn off heat and remove mixture from pan.

Place halved bell peppers into pan. Spoon steak mixture into each half, and top with slice of provolone.

Place braiser in oven on middle shelf. Bake for 20 minutes or until cheese starts to brown.