When I found this recipe though, I knew that if I was sharing, I was going to have to include the mushrooms. I have never actually had a Philly Cheesesteak, but I assume that the mushrooms are important. That is how I found myself sauteeing mushrooms in butter one day last week. I took them out of the oven and they smelled delicious, but when it came time to eat the mushrooms, I couldn't do it. I can sneak the little guys in there, but a whole sliced mushroom? No way! There are delicious and definitely a way to get your fill of Cheesesteak if you're someone on a gluten-free diet.
Philly Cheesesteak Stuffed Green Peppers
originally from Quick & Easy Recipes
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.