Cheese Steak Stuffed Peppers

This interesting new way to serve Cheese steak combines the original flavors but is served inside peppers.

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Ingredients:

• 4 large red and yellow peppers
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 flank steak or sirloin steak, sliced thin
• 1 Tbsp chipotle sauce
• 2 Tbsp worcestershire sauce
• 1 can green chilies diced
• 3 cloves garlic, minced
• 1/2 cup diced yellow onion
• 1/2 cup diced green pepper
• 1 cup sliced baby portabella mushrooms
• 1 jalapeno, seeded & sliced thin
• salt and pepper to taste
• 4 slices Texas garlic toast, baked and cooled completely & cubed
• 4 slices of provolone

Method

Melt butter and olive oil in large skillet on low. Add in worcestershire and steak slices. Saute on medium heat about 3 minutes. Remove meat from skillet, and add in vegetables. Saute another 3 minutes. Remove from heat and cool slightly. Cut a long rectangle down side of pepper, leaving stem intact. Remove seeds and ribs from inside pepper. Add cubed toast to cooked vegetables and return meat to mixture. Toss gently to combine. Lightly spray a non-stick spray into a 9 x 13 glass pan. Place peppers into pan and spoon cooked mixture into peppers. Cook about 30 minutes. Remove from oven and cover mixture with 1 slice of cheese and cut out pepper then return to oven until cheese is melted. Let cool 5 minutes and serve.

Notes: Serving suggestion: Tossed salad and garlic roasted potato wedges. Garlic roasted potato wedges: 3 medium Yukon potatoes 2 tbsp olive Oil 2 tbsp garlic seasoning salt and pepper to taste Slice potatoes into wedges. Toss in a bag with 2 tbsp olive oil. Spread out onto cooking sheet. Sprinkle with 2 tbsp garlic seasoning, salt and pepper. Cook at 350 degrees for about 30 minutes or until golden brown.

Number of servings: 4

Submitted By: jafto
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