Cheesesteak Stuffed Peppers

And we're back with more items stuffed inside a pepper! These, one could say, are a bit of an oldie but a goodie. I made a version some time ago, but with chicken and terrible photographic skills. This time, I decided to make a breadless version of the hoagie that everyone knows as a city sandwich. You don't go to Philly and not get a Philly. Inconceivable!

I thoroughly enjoy a good cheesesteak, down to making a Portobello version that was [surprisingly] to die for. But, how did the cheesesteak come to be? There's no argument on where it came from, but what's the story?

It all started at a hot dog stand in the 30's. The perfect start to any story, of course. Pat (of Pat's King of Steaks) got some sliced steak, cooked it up on the flat top, and served it with onions. It was a hit! It wasn't until years later than an innovative, cheese-loving mind of the same restaurant added provolone on top and made a difference in the world.

I have grown rather fond of slicing peppers lengthwise and filling them like bowls rather than cutting off the top and making a deeper version. It gives me more servings and a fair filling to pepper ratio. Any sweet pepper will do, but I chose the lovely colored variety this time.

This was rather simple to prepare. I picked up some shaved ribeye to cook with. I got it pre-packaged, but you can go to the butcher and ask them to thin slice ribeye just the same.

I added the meat to a pan and cooked it over medium-high heat with some sliced onion and garlic. I added some Worcestershire sauce, salt, and pepper to lightly season it while it cooked.

Next, I scooped the steak into the pepper bowls and resisted eating as many pieces as I could. But I definitely was snacking while stuffing.

I topped it with some cheese and let it melt. Now, let's talk types. Many a Pennsylvanian will make a case for Cheez Whiz, and I won't argue against it. Provolone is king, if I had to choose, and is my standard. I also can't keep Cheez Whiz around because I will absolutely eat it. Like, right out of the can kind of eat it. #keepitaway

So there you have it. I mean, there isn't much to write about here. Isn't that lovely? Simple, quick, and it's all protein and veggies topped with cheese.

Killer! Why do I love these so much? Let me count the ways. 1) Simplicity of the build. 2) Cheesesteak, of course it is good. 3) Portable: scoop one in a Pyrex and bring it to work. 4) Not messy! I had 2 pans.

I can't sell you on the idea of shaved steak cooked with onion and garlic if you're not a fan. But I can sell you on the idea that stuffed peppers are a lifestyle. What's next?

Cheesesteak Stuffed Peppers Recipe

Ingredients:

3 sweet peppers

1 pound thin sliced ribeye steak

1 medium onion, sliced thin

2 teaspoons minced garlic

2 teaspoons salt

1 teaspoon pepper

2 tablespoons Worcestershire sauce

Instructions:

Heat oven to 350 degrees F. Slice peppers in half lengthwise and scoop out seeds. Place peppers in a casserole dish. Add shaved beef to a large skilled heated to medium-high. Add onion and garlic, then add the salt, pepper, and Worcestershire to taste. Continue stirring until the meat is mostly cooked (though a few undercooked spots are fine). Scoop the meat filling into the peppers and top with cheese. Bake for 20 minutes.