Philly cheesesteak stuffed peppers

October 10, 2013

Philly cheesesteak stuffed peppers

While perusing Pinterest not long ago, I noticed a photo of this brilliant idea, an idea so brilliant that I couldn’t believe no one had ever thought of it before. It was labeled “Philly Cheese Steak Stuffed Peppers”. And from that moment on I knew I had to have them.

Of course, my idea of the perfect Philly cheesesteak is a little different. My favorite version is from a little shop in a strip mall near Lenox Square in Atlanta. Actually, I have no idea if the strip mall or the shop is even there anymore. I remember being in middle school and going down for back to school shopping. One of the highlights of the trip was going to this cheesesteak shop for their Pizza Cheesesteak. Layers of yummy beef, onions, peppers, provolone, with a bit of marinara mixed in.

In college, when I was still able to find Steak Ums, this is the way I would always make my cheesesteak sandwich. So I knew my recipe would have to include the marinara, and I’m glad it did. The marinara gives this pepper a bit of moisture, and without its slight acidity I’m pretty sure this would be a bit to fatty and greasy for my tastes.

I’ve always preferred the red, orange, and yellow bell peppers to green, because they have a slightly sweet flavor as compared to the bitter flavor in the green. Also, if you like mushrooms on your Philly, I suggest tossing some into the cheesesteak mixture when you’re sauteing it. It’s not my bag, but to each their own!

Philly cheesesteak stuffed peppers
Ready to go in the oven!

Philly Cheesesteak Stuffed Peppers
Serves 4

1 teaspoon olive oil
1 white onion, halved and sliced
20 ounces ribeye steak, shaved thin (see note)
4 bell peppers (I prefer orange, red, and yellow to green, but to each their own)
6 slices provolone cheese
3/4 cup marinara sauce
Salt & pepper

Preheat the oven to 375 degrees, and oil a square baking dish lightly. Set aside.

In a skillet over medium heat, heat olive oil and add the onions, sauteing for 2 to 3 minutes. Add the ribeye, season with salt and pepper, and continue sauteing over medium heat until the ribeye is cooked and the onions are soft, as they would be for your perfect philly cheesesteak. Remove from heat.

While the onions and ribeye are cooking, slice the tops off of the peppers and remove the white membrane and seeds from the inside (save the tops for tossing into a pot for homemade vegetable stock). Place in the oiled baking dish and season the inside of the peppers lightly with salt and pepper.

Cut the round slices of provolone into quarters. Place two triangles of cheese in the bottom of each pepper, and top with 1 tablespoon of marinara sauce. Place one eighth of the cheesesteak mixture into each pepper, squishing it down into the pepper (you want these guys stuffed to the gills so you have plenty of cheesy steaky goodness when you slice into them!). Place 2 more triangles of cheese in each pepper, topping again with 1 tablespoon of marinara and another eighth of the cheesesteak mixture (you’re now out of cheesesteak mixture). Place one more tablespoon of marinara on the tops of each pepper and place in the oven (you will still have 8 triangles of cheese left). Cook for 25 minutes uncovered, until the peppers are beginning to soften.

Open the oven after 25 minutes and slide the dish out. Top each pepper with the remaining 2 triangles of cheese. Bake, uncovered, for another 10 minutes, until the cheese is bubbly and beginning to brown. Remove, let sit for 5 to 10 minutes (if you can) then serve.

Note: I find it near impossible to get my meat counter people to shave the ribeye thinly for a cheesesteak, so I suggest tossing one in the freezer for 30 to 45 minutes and slicing it yourself, against the grain, into the thinnest strips possible.

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