Philly Cheese Steak Stuffed Peppers
  • Alaina Hinkle

Philly Cheese Steak Stuffed Peppers

These are all kinds of yum & will easily become the only way you will want to make Philly Cheese Steaks. I love this recipe because they can be easily accommodated to your families dietary needs. I put the filling in peppers for myself because I just try and cut gluten when I can--just by choice. I also made some with a hoagie as well though(( for those who want a bun)) AND with chicken instead of red meat for those who do not eat read meat. Let me tell you that chicken was the juiciest and so so yummy-- so the marinade & seasoning is PERFECT for both chicken & steak.


So really all 3 ways were so scrumptious, so take your back or eat all 3.... no judgements here!





Ingredients:

Makes 6 serving-- 6 Green Peppers


6 Green Peppers

1 1/2 pound sirloin steak

1 red pepper

1/2 red onion

1 tbsp grass fed butter

6 oz baby Bella mushrooms

Mozzarella Cheese

1/2 tsp Garlic Powder

1/2 tsp Ground Pepper

1/2 tsp Oregano

1/2 tsp Onion Powder

1/2 tsp Paprika

1/2 tsp Dried Basil

1/2 tsp Pink Himalayan Salt

1/2 tsp coconut sugar

1/4 tsp chili pepper

1/4 tsp cumin

dash of Turmeric

dash of Cayenne Pepper

^^ you will need more of garlic, oregano, salt, pepper & basil for the veggies

2 tbsp Worcester sauce (you will need more for the veggies)



Directions:

1. Wash & cut the tops off of the green peppers and then knocking out any of the seeds or excess core inside. Spray with Chosen Foods Avocado Oil or regular olive oil on the outside and inside of peppers. Put on a baking sheet-- I use my Sil Pat so do not need to cover the tray, do so if need be. Then cook at 350 degrees for 20-25 minutes. Check at 20-- while you are doing the rest of the steps below get this going first to save time.


2. In a small bowl whisk together all the seasonings above except for Worcester sauce and set aside


3. Cut up the red pepper in strips & then the red onion in half. Then cut the onion in thin sections to where then you call pull apart the onion layers-- this is key to not have overwhelming hunks of onion in the mixture & giving just the right hint of sautéed onion. Put the cut up peppers & onion in a bowl and set aside. Then cup up the Baby Bella mushrooms and set a side in a different bowl than the peppers and onions.


4. Next take the sirloin steak and cut it into thin strips. Lay the sirloin down horizontally not vertically and cut the sirloin vertically while it is laying horizontally to get shorter thin strips. Then place in a medium sized bowl. Take the small bowl of seasoning and start to sprinkle it over the meat while mixing it in with your hands. Then pour the Worcester sauce on top and mix well with your hands coating everything. Use all the seasoning & tbsp of the Worcester Sauce


5. In a medium frying pan on medium high heat-- spray with Chosen Foods Avocado Oil spray or 1 tbsp olive oil. ((make sure frying pan is big enough to hold mushrooms, onions & peppers eventually)) Once heated add in the sirloin steak & cook until you see some pink still in the middle, but cooked around it for the most part. You still want some pink for best taste & also because it will be going in the oven again to melt the cheese and so it will cook more in there as well.


*** make sure you are checking on your peppers ;)


6. Once meat is done, place in another bowl and set aside. With frying pan still on high heat add in the mushrooms into the reserved sauce in the pan and start sautéing. Add 1 tbsp butter ( optional) breaking it over the mushrooms and letting it melt down. Continue moving the mushrooms around a sprinkling Worcester Sauce, garlic powder, salt & pepper over the mushrooms to taste. Take the bowl that has the onions & peppers in it and give it a quick couple sprays of Avocado Oil or drizzle of olive oil. Then sprinkle oregano, garlic powder, paprika & basil on top and toss a few times. Then add into the frying pan with the mushrooms. Sprinkle again with Worcester sauce, garlic power, salt & pepper. Then cook that mixture down for 3 minutes un covered and continuing to stir. Then cover the mixture for 5-8 minutes. Once it is cooked down open back up to have the rest of the liquid in their evaporate. This will take a few more minutes.


7. Then add in the meat with our pepper & onion mixture & stir giving it time to meld together for a few minutes. Then you can START STUFFING :) I like to put a little bit of Motz on the bottom of the peppers, then load them up with the stuffing, then more Motz on top. Repeat for all 6. Then place in the oven turned down to 250 degrees. Cook until cheese is melted & bubbly enough the way you like it!



***** For chicken do the same thing, just do 1 1/2 of chicken-- about 2 breasts cut up


****For a hoagie, just lay it down open face on the baking sheet, butter each side, then sprinkle cheese on each side. Layer the filling on top, then sprinkle a little more cheese and toast in oven as well.



ENJOY!!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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