Friday, August 17, 2012

Philly cheesesteak stuffed peppers


I got the inspiration for these from a recipe at Peace Love and Low Carb. Her version looks awesome, but I wanted to make it a bit differently with shaved steak instead of deli roast beef and everything bound together in a creamy cheesy sauce. I recently made my healthier alfredo sauce and I thought that I could do something similar for this. I made a creamy sauce with melted provolone which kind of reminded me of sauce Mornay. The original recipe is probably more sandwich-y and I feel like mine is more stuffed-pepper-entree-y (hey, it's my blog and I'll turn anything I want into adjectives, m'kay??). These had a really great Philly cheesesteak flavor and I didn't miss the bread at all.

PHILLY CHEESESTEAK STUFFED PEPPERS
Serves 2-4

INGREDIENTS
  • 4 green bell peppers, tops sliced off and seeds removed
  • About 1 lb shaved steak (I used about 12 oz but I feel like I could have used more)
  • Half an onion (I used Vidalia), thickly sliced
  • 4 oz mushrooms, sliced
  • 1 Tbs unsalted butter, ghee, or olive oil
  • 2 cloves garlic, minced
  • 2 tsp tapioca flour or arrowroot
  • 1 cup unsweetened unflavored almond milk
  • 3/4 tsp kosher salt + additional to taste
  • 2 Tbs cream cheese (full-fat or Philadelphia brand low-fat) or labneh
  • 3 oz (weight; about 3/4 cup) shredded provolone cheese
  • Fat of choice for sauteeing
  • Seasoned salt or salt and pepper to taste
DIRECTIONS
  1. Pre-cook the peppers. I seasoned the inside with salt and pepper then placed them in a sillicone muffin tray to hold them upright, then covered them and nuked for 7 minutes. If you don't have a sillicone muffin tray you can just stand them up in a microwave-safe bowl. Alternately you could blanch them in boiling water until soft.
  2. Make the cheese sauce: Heat the tablespoon of butter or oil in a saucepan over medium heat. Saute the garlic until fragrant and straw-colored. Add the tapioca or arrowroot and stir for about a minute until combined. Pour in the almond milk and turn heat to high. Bring to a boil, stirring constantly, then turn heat back down to medium and cook for another minute or so until thickened and bubbly. Stir in the cream cheese or labneh, provolone, and 3/4 tsp salt. Cover on low heat to keep warm.
  3. Heat oil or butter in a large skillet over medium high. Add the mushrooms and onions and saute until soft. Set aside, and tent with foil to keep warm. Cook the steak in additional butter or oil until browned. Add the vegetables to the skillet with the meat, season with seasoned salt or salt & pepper, and ladle in the sauce (you may not use all of it). Stir briefly to combine.
  4. Stuff the peppers with the meat mixture and serve.

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