Cheesesteak Stuffed Peppers

I’m preparing for a BIG POST coming up sometime soon. It’s not really a secret, but since I know you all want some mystery in your lives around Halloween, I will just offer you the following hint:  this + this. Check back soon!

Meanwhile in the Carr household: I’ve been attempting to clean up my computer of the immense collection of photos I’ve accrued; and I came across one of the last things we cooked in the old apartment. It was a Pinterest inspired recipe that we devoured greedily – Philly Cheeseteak Stuffed Peppers. The original source of the recipe comes from Peace, Love, and Low Carb. It’s not a blog I have read, but this recipe looked good. Since going gluten free, I have missed amazing sandwiches such as Cheesesteaks or Beef Dips – and when I saw this I had a “Duh, why didn’t I think of that” moment. Of course I could just stuff my favourite sandwich toppings into a pepper to have a pseudo-substitute cheesesteak. Yes, I realize this isn’t a real, real Philly Cheesesteak, but it’ll do for me.

And you may ask yourself “Why don’t I just stuff my cheesesteak between some gluten free bread?” The answer is that I have not yet found a gluten free bread that can hold up to juicy toppings. Every, single, last loaf I’ve tried becomes soggy and grainy within a minute of any minor amount of liquid touching it. Fine for toast or sandwiches with cured meats, awful for juicy burgers and runny beef dips. If you know of gluten free bread (or a recipe for one) that doesn’t behave so badly, please let me in on your little secret.

Cheesesteak Stuffed Peppers

Adapted from Peace, Love, and Low Carb

I made a few minor changes to this blogger’s recipe. Not that there appeared to be anything wrong with the original, but if I’m going to have a cheesesteak, I want real beef; not processed deli meat. Although I get that if you’re in a rush, using some pre-cooked meat likely shaves off a few minutes of your time – worth it for some, but not for me. 

12 oz sirloin steak
1/4 cup butter
1 medium onion, thinly sliced
6 oz crimini mushrooms, slice
kosher salt & pepper
2 tsp olive oil
1/2 – 1 tsp fresh thyme (optional)
2 green peppers, sliced in half and seeds removed
4 slices provolone

Preheat oven to 400°F. Line a baking sheet with foil (optional). Thinly slice the sirloin and season liberally with salt and pepper (about 1/2 tsp salt and 1/4 tsp pepper).

Melt butter in a heavy pan over medium heat. Add the sliced onions to the pan, season with 1/2 tsp of salt and saute for 5 minutes or until beginning to soften. Add the mushrooms to the onions and saute for another 8-10 minutes or until onions are very soft and translucent and mushrooms are cooked, stir in 1/8 tsp pepper. Remove the onion mixture from the pan to a bowl; turn the pan to medium-high and add the olive oil.

Add the steak to the hot pan in small batches; this will prevent the meat from steaming. Brown each batch of meat for about 4 minutes, removing each previous batch before adding the next. When all the meat is browned, add the cooked meat and onion mixture back to the pan. Stir in the fresh thyme (if using) and remove the pan from the heat. (Alternatively, you could add all the meat to the pan at once – but you really won’t get a good sear on your meat)

Place the halved peppers onto the prepared baking sheet. Stuff each pepper with a quarter of the the beef mixture – yes, it looks like a lot; you will be thankful for this. Top each pepper with a slice of provolone. Add the pan to the oven and bake the peppers for 15-20 minutes, or until the peppers are cooked and the cheese is browned on top. Serve immediately.

Serves 2-4 depending on what you serve with this.

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