Thursday, April 17, 2014

Philly Cheese Steak Stuffed Peppers

     Have you been to Pat's or Geno's in Philly!?  Well, if not, you should know there is a long line at both places, and they are located directly across the street from one another!!!  So, in order to satisfy our curiosity, we obviously had no choice but to try them both... one right after the other ...  don't judge, it was in the name of science, duh!  Anyhoo, I digress, I had a hankering to bring Philly home to Wichita and started with a little left over grill Sirloin that I wasn't sure what to do with!!!  Welp, Green Peppers happen to be on sale this week so there shall a Philly Cheese Steak idea be born !!!  And away we go ...

Grilled Sirloin Steak, sliced and diced~ enough to fill a hollow Green Pepper
Diced Yellow Onion
Sliced Mushrooms
Diced Baby Carrots
3 drops Sriracha, or more to taste
Heaping Teaspoon chopped jarred garlic
1 teaspoon EVOO
1 Large Green Pepper, slice off top and dice, set aside.  Then de seed pepper and slice in two.
4 slices Fat Free Swiss Cheese
1 Roma Tomato, diced and drained on paper towel
Salt and Pepper to taste if desired

     Start by either grilling Sirloin Steak and slicing and dicing into small bite size pieces, OR hopefully you will plan a steak dinner and save some of the left overs to use in this recipe.  Either  way, you need very finely diced steak to have on hand.  Meanwhile, heat teaspoon EVOO in skillet and add onions, garlic and Sriracha til golden brown.  Then add carrots to cook thru, followed by diced green pepper top.  When softened, add mushrooms to cook thru.  When everything has finished cooking, add steak and stir in to heat thoroughly.  Meanwhile, lay one slice of fat free Swiss cheese in each of the Bell Pepper halves, then fill each half with meat mixture.  Top each half with another slice of Swiss cheese.  Bake at 400 for 10-15 minutes or until cheese melts and begins to brown.  Remove from oven and top with diced Roma Tomato.  Enjoy  ;)

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