It’s that time again — cold beers, slabs of red meat on fluffy buns, Saturdays spent sweating in the 95-degree heat and cheering on the Gators while decked out in orange and blue. That’s right. It’s football season. With tailgates and festive gatherings, the grills are cranked up, and our stomachs yearn for some greasy comfort food. One of my favorite go-to options when I’m craving a hearty sandwich is the Philly Cheesesteak. As part of an occasional segment you’ll see on this Dishes ‘n’ DIYs blog, I’ll feature famous foods from cities around the world and show you how to make an easy, affordable and sometimes healthier version of them. I’ll start with a taste of ‘Merica, and as a first highlight of the “Savory Cities Series,” I’ll show you how to switch things up by making Philly Cheesesteak Stuffed Peppers.
But first, some history: According to visitphilly.com, the cheesesteak has been around since 1930. One day, when a hot dog vendor threw some steak on his grill instead of the standard sausage, the aroma spread as fast as the new steak sandwich trend. Soon after, the vendor, Pat Olivieri, opened Pat’s King of Steaks, which still serves the sizzling sandwich today. The rival shop across the street, Geno’s, claims to have added the essential element of the famous creation: cheese. The two have been food battling for 40 years, but there is one thing they both agree on: Philly Cheesesteaks are a staple of the Pennsylvanian city, and any variation of the meaty marvel with leave your mouth watering.
Now that you know the origins, let’s get cooking!
What you’ll need:
- 2 green bell peppers
- 8 slices provolone cheese
- 8-12 slices roast beef
- 1 pound mushrooms
- 1 sweet onion
- 1 tablespoons butter
- 1 tablespoons olive oil
- 2-3 bunches of cilantro (optional)
What to do:
1. Preheat the oven to 375 degrees.
2. While the oven is heating up, chop up the onion and mushrooms. If adding cilantro, chop that up as well. In a separate area, slice up the roast beef.
3. For the filling, turn the stove on to a medium-low heat, and begin sautéing the onions in the butter and olive oil. Once tender, add the mushrooms. When both are golden brown, add the roast beef. You can mix the ingredients together, but cooking order will improve the dish.
4. While the vegetables are sautéing, cut the bell peppers lengthwise, and remove the seeds and ribbing. Place one slice of cheese in each, and then, place them on a cooking sheet.
5. When the filling is ready, add your desired amount to each bell pepper half, which is already lined with cheese. Once each is full, place another slice of provolone cheese on the top.
6. Place the cooking sheet in the oven for 15-20 minutes or until the cheese on top is a golden brown.
Bonus: For an added side dish, if you like quinoa, whip some up, and add The Laughing Cow’s chipotle cheese to it while it’s baking. Pair with some crispy Wasa crackers, and you have a filling macaroni and cheese alternative to complement your peppers.
7. Remove peppers from oven. Cool and enjoy!
This recipe is great for satisfying your gameday cravings without the extra carbs, and the leftovers can easily be used to pack a school lunch or to throw into a morning omelette.