Cheesesteaks With Peppers Recipes

CHEESESTEAK-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
• In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
• Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
• Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
• Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
• Cut 9 of the provolone slices in half.
• Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
• Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
• Top with parsley.
• Enjoy!

PHILLY CHEESESTEAK RECIPE WITH PEPPERS AND ONIONS

Steps:

• Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
• Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
• Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.
• When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ½ teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.
• Preheat oven to 400 degrees F.
• Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
• Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
• Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
• Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
• Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
• Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

CHICKEN CHEESESTEAKS WITH PEPPERS

Steps:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.
• On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.
• Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

CHEESESTEAK SANDWICHES WITH SAUTéED ONIONS AND PEPPERS

Steps:

• In 10-inch skillet, heat 1 1/2 tablespoons of the oil and 1 tablespoon of the butter over medium heat until hot. Add onions and bell peppers. Cook about 10 minutes, stirring occasionally, until golden brown and tender. Remove skillet from heat and remove onion mixture from skillet; set aside.
• Toss beef with salt and pepper so seasonings are evenly distributed. To the same skillet, add remaining oil and butter and increase heat to medium-high. Add one-fourth of the beef and cook 1 to 2 minutes, turning once, until beef is browned. Remove beef from skillet, and repeat to cook remaining beef.
• Return beef to skillet with onions and bell peppers. Stir in Worcestershire sauce. Divide beef evenly among bottom halves of buns and spoon 3 tablespoons cheese dip onto each. Cover with top halves of buns. (If your cheese dip has been refrigerated, spoon it into a microwavable bowl and microwave 10 to 20 seconds on High or until warm).

CHEESESTEAKS WITH PEPPERS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add onion and bell peppers and season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Transfer to a plate. Add remaining teaspoon oil to skillet and increase heat to medium-high. Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2 to 3 minutes.
• Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot. Remove from heat and whisk in provolone until smooth. Season with salt and pepper.
• Divide steak and vegetables among rolls and drizzle with sauce.

CHEESESTEAKS WITH PROVOLONE AND AMERICAN CHEESE AND SAUTéED PEPPER AND ONIONS

Steps:

• Heat oil in a large pot over medium-high. Add onions and bell peppers and season generously with salt and black pepper. Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25-30 minutes.
• Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.
• Place short ribs on a parchment-lined rimmed baking sheet and freeze, uncovered, until firm around the edges but still yielding in the center, 45-60 minutes.
• Cut short ribs in half crosswise, then lengthwise into very thin slices. (It's better to have thinner, less-regular slices than thick, even slices. Either way, don't stress; whatever you do will be more than fine.) Divide meat into 8 portions (about 8 oz. each), using sheets of parchment paper or plastic wrap as dividers.
• Slice bread in half lengthwise, keeping a long side intact. Heat a large griddle across 2 burners over medium-a flick of water should sizzle on contact. (Or use a large cast-iron skillet and cook 1 portion at a time.) Lightly coat griddle with oil. Place 2 portions of meat (about 1 lb.) on griddle; season generously with salt and pepper. Cook, pressing down and pulling slices apart using 2 metal spatulas, until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion-bell pepper mixture. Top with 2 slices American cheese and 2 slices provolone cheese per pile. Cook, undisturbed, until meat is browned and crisp underneath and cheese is melted, about 4 minutes. Transfer each portion to a roll; slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.
• Vegetables can be cooked 3 days ahead. Let cool, then cover and chill. Reheat before assembling sandwiches. Meat can be sliced 1 day ahead (it will start to oxidize after that); cover tightly and chill, or freeze up to 1 week and thaw before cooking. Sandwiches can be made 20 minutes ahead; immediately wrap in parchment paper, then foil.