One of the best parts about living in the South Jersey/Philadelphia area is the cheesesteaks… the amazing, delicious, best ever cheesesteaks. You may think you’ve had a really good cheesesteak, but you’ll never know what you’re missing until you get one from Philly. Where else would the Philly Cheesesteak get it’s name?
The only downside of all the cheesy, steaky deliciousness is the calories! It’s hard to fit all that bread into my day without going over my calorie budget or barely eating the rest of the day. So, when I saw this recipe for stuffed peppers on Pinterest, I knew I had to give it a try, with at least one small change.
I mean…. deli sliced roast beef? Really? I won’t get into the preservatives and such found in that, yuck. Everyone knows the secret to a great cheesesteak is good beef. Well, good bread, too, but that doesn’t apply to this recipe.
So, I replaced the deli sliced roast beef with some thin sliced ribeye. Om nom nom! I think you guys should all go make this right now!
Cheesesteak Stuffed Peppers
1 Tbsp Olive Oil
1 Pound Thin Sliced Beef
3 Cloves Garlic, Minced
8 Slices Provolone Cheese
4 Bell Peppers
Salt and Pepper, To Taste
Preheat oven to 400F.
Heat the olive oil in a large pan and slice the onions. Add the onions, garlic, and beef to the pan, season with salt and pepper, and cook until the onions are transluscent and beef is browned.
While all that is going on, cut the tops off the peppers and hollow them out. Arrange them in a baking dish and put one slice of cheese into the bottom of each.
Once the beef and onions are done, divide the mixture between the four peppers.
Top each with another slice of cheese.
Bake for 15-20 minutes, or until the cheese is melty, browned, and delicious-looking.
Serve hot and enjoy!!