At some point in the last few months, this cook saw an intriguing Facebook video: gluten-free Steak. The idea was to put the cheese and a steak/onion/mushroom mix in the pepper and pop it under the broiler.
That’s completely an option with the recipe below, but both times this cook has made the dish, it’s been eaten straight out of a bowl (that doesn’t mean one can’t stuff a hoagie with what is cooked and add a little cheese). Here’s what you do.
First, acquire the ingredients:
- Bell peppers (cook’s choice, but traditionally, this uses green peppers)
- Yellow onion
- Sirloin Steak
- Italian seasoning (or just Basil and Oregano, Garlic if desired)
- Provel Cheese (mozzarella or Swiss will work if Provel is not available or desirable)
Slice the onions, mushrooms, and pepper if it is not being used as a shell into about a quarter inch strips.
Do the same with the sirloin.
Saute the veggies in a neutral oil (olive oil or coconut will work) for three minutes, sprinkling on some sea or Kosher salt and fresh ground pepper.
Add the steak, and saute for another three minutes or until the strips are no longer bleeding.
Add some Italian seasoning or alternative spices if none is available.
Cover and let the mixture rest for a bit.
Add the cheese of choice and VIOLA! The mixture can be used in a sandwich or just as a dish.
If using the green peppers for a shell, leave the peppers out of the mixture and when it is done, cut them in half and put them in a 325-degree oven for three minutes. When they come out, line them with a thin slice of cheese, add the steak mixture, and cover with another thin slice of cheese. Pop the Philly Cheese Steak stuffed peppers under the broiler for a few minutes until the cheese is toasted.
Hint: this is a recipe that can be prepped hours before the actual cooking and refrigerated until dinner time.