Philly Cheese Steak Stuffed Peppers
2 pounds Thin Sirloin Tip Steak (any steak cut you prefer)
1 large yellow onion
1 bag sweet mini peppers
1 pack Crimini Mushrooms
Kosher Salt (any salt would work)
Ground black pepper
20 drops Worcestershire + 2 tablespoons
6 Chile Pasilla or French rolls
Roasted peppers (garnish)
If you are making stuffed peppers, begin by directly roasting the peppers over medium -high heat on the stove top. Rotate the peppers every 2-3 minutes until the entire pepper is charred.
Once the peppers are charred, quickly place all the peppers into a plastic bag. The plastic bag will make peeling the peppers easier because the steam will soften the peppers and allow the charred outer surface to slide off the pepper.
Tie the plastic bag and set aside. Leave the bag tied for about 10-15 minutes.
Place all the onions in a small bowl, set aside. In another small bowl add the bell peppers and mushrooms. The onions and bell peppers and mushrooms are placed in separate bowls because you will be cooking the onions first until the onions are caramelized.If you add the all the vegetables at the same time, the onions will not be sweet and caramelized because onions take a little longer to cook than the other vegetables.
After you have prepped the vegetables, season the beef with garlic, salt, pepper and Worcestershire. Make sure both sides of beef are coated with seasoning.
In an oiled cast-iron pan over medium heat add two slices of beef and cook 4-5 minutes per side for a medium-rare steak or to your liking. Set the cooked steaks aside to rest. Repeat the process until all the steaks are cooked.
It is time to peel the peppers. Before untying the bag, rub the peppers inside the plastic bag to get most of the charred skin off the peppers. Open the bag and peel off the rest of the charred skin.
Place the peeled peppers on a cutting board. Slice a vertical slit down the center of pepper. I recommend you to put on a glove to take out the seeds of the peppers. The glove will prevent you from touching the seeds of the pepper because the seeds can burn your eyes and make your hands feel itchy. Set peeled-deseeded peppers aside.
In the same pan you cooked the steaks, add the onions and cook over medium-low heat. Cook the onions until light golden brown and caramelized. Once the onions are light brown, add the bell peppers and mushrooms.Season vegetables with salt, pepper and 2 tablespoons Worcestershire to taste. Cook until the peppers are tender and mushrooms are cooked. Set aside on a small bowl.
Dice the steak and add the diced steak to the bell pepper and mushroom mixture. Mix together
In a greased oven-proof dish place the peppers and begin to stuff the peppers with the steak mixture. Repeat this step until all peppers are filled.
Add a slice or two of cheese on top of each pepper. Put the peppers into the 375F preheated oven for 12 minutes or until the cheese is melted and a little golden brown.
If you want to add carbs to your diet, you may use the same exact recipe and simply stuff French rolls with the steak mixture.
Garnish the peppers or subs with roasted peppers and parsley.