Philly American Cheese Steak Stuffed Peppers

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Ingredients
- 1 tbsp olive oil
- 1/2 cup milk
- 8 green bell peppers
- 1/2 lb – 3/4 lb sirloin steak
- 1 1/2 cups sliced mushrooms
- 1/2 red bell pepper , sliced
- 1 small red onion
- 18 slices (14oz) Andrew & Everett Sliced American Cheese
- 1/2 cup Andrew & Everett Grated Parmesan Cheese
- salt and pepper to taste
Instructions
- Pre-Heat oven to 375 F.
- Cut green pepper stem-tops off and remove seeds.
- Slice steak against the grain, on a diagonal, into thin strips (about 2”-long). Season steak with salt, and pepper.
- Pour the milk, a little at a time, into sauce pan over medium heat. Stir continuously for 2 minutes.
- Add cheese slices and half (1/4 cup) of grated parmesan into pan and increase heat to medium-high. Stir until cheese has completely melted. Reduce heat to medium-low stirring occasionally.
- Coat baking sheet with 1 tbsp olive oil. Place green bell peppers onto baking sheet, opening face up. Cover with tin foil and bake for 12 minutes. When done remove from oven.
- While peppers are baking, heat 1 tbsp olive oil in a large pan over medium heat.
- Add steak, cook until brown on both sides about 3 minutes per side. Remove steak from pan to cool.
- Add remaining olive oil to skillet, then add sliced red bell peppers, onions, and mushrooms stirring often, until slightly tender, about 3-4 minutes.
- Mix steak slices, vegetables, melted cheese sauce and remaining ¼ cup of grated parmesan and salt and pepper, to taste, together and stuff green peppers with mixture.
- Bake for 10 minutes uncovered. Serve.
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