Tag Archives: red peppers

Cheese Steak Hoagies

14 Dec
Cheese Steak Hoagie

Cheese Steak Hoagie

Well this post is long overdue! I made these cheesy-gooey sandwiches a day or so before moving out of my parent’s condo we were using as our temporary home during the remodel of our new house. While the ingredients in this are simple, it does use several pots and pans for all the steps. You could minimize the mess by re-using the same skillet between cooking the various fillings for this lovely sandwich. It also helps to slice everything up ahead of time.

Sliced and Grated Cheese Steak Ingredients

Sliced and Grated Cheese Steak Ingredients

The basis for this recipe is courtesy of Bobby Flay over at Food Network. His original recipe also had mushrooms and used spicy peppers in lieu of the sweet peppers, but my version made all family members satisfied. OH! And buy fresh hoagie rolls for this, they make all the difference!

Cheese Steak Hoagies
Adapted from Philly Cheese Steak by Bobby Flay at Food Network

1 to 1.5 pounds boneless beef loin steaks
Caramelized Onions, recipe below
Sauteed Peppers, recipe below
Provolone Cheese Sauce, recipe below
Sauteed Steak Strips, recipe below
Soft fresh hoagie rolls, split 3/4 open

Freeze the steak for about 45 minutes before slicing it. It will slice super thin very easily if you do this step first. While the steak is in the freezer, prepare the rest of the ingredients. (I prepped the steak earlier in the day, but you don’t have to do that.)

Caramelizing the Onions

Caramelizing the Onions

Caramelized Onions
2 tablespoons unsalted butter
1 tablespoon grapeseed or other heat tolerant oil
1 large sweet onion, peeled, halved and thinly sliced
Ground black pepper and salt, to taste

Heat butter and oil in a large skillet over medium to medium low heat. Add the onions and season, to taste. Cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. Meanwhile, prepare the peppers and cheese sauce.

Cooking the Onions and Peppers

Cooking the Onions and Peppers

Sauteed Peppers
2 tablespoons olive oil
1 red pepper
1 yellow pepper
Ground black pepper and Mrs. Dash or salt, to taste

Add the oil to a skillet over medium-high heat. Add the peppers and seasonings and cook until soft, about 15 minutes, stirring occasionally. When done, remove to a plate or bowl, cover, and set aside.

Provolone Cheese Sauce
1 tablespoon unsalted butter
1 tablespoon flour
1 1/4 cups milk, heated
3/4 cup grated Provolone cheese
1/4 cup grated Parmesan cheese
Ground black pepper, to taste

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Now slowly whisk in the warm milk, stirring constantly until thickened, about 5 minutes. Remove from heat and whisk in the two cheeses until melted and combined. Season with pepper, to taste. Cover to keep warm, and set aside. If needed, you can warm it back up over low heat later.

Cooking the Steak and Cheese Sauce

Cooking the Steak and Cheese Sauce

Sauteed Steak Strips
Partially frozen steaks, sliced very thin
1/2 teaspoon olive oil
Ground black pepper, to taste
Salt or Mrs. Dash, to taste

Final Assembly
Heat the skillet you used for the onions over high heat; no need to wipe out! Toss the steak strips with the oil and seasonings, then add to the skillet. Cook for about one minute per side or until done to your liking.

Place a hoagie roll on each plate, then fill with steak strips, onions, peppers, and top with cheese sauce. Open mouth wide!

Download and Print this Recipe




Stuffed Peppers Round Two

13 Feb

Stuffed Red Peppers Prepped for Oven

I’m cheating tonight! This is a reblog of my Jan. 4 blog, as I just made these again for dinner tonight and was able to take some pictures! In the original post I used a generic bell pepper photo I pulled off Google Images. Other than wiping out the first paragraph about work and my complete disorganization of files, here is the recipe again, but this time with photos! Oh, and I did make some tweaks to the spice amounts… And the bell peppers were so skinny I had to cut one side off and stuff them sideways. As you can see by the photos they are pretty much buried in the stuffing. Just the way my family likes it!


This recipe originally came from my beloved and food-splattered Better Homes and Garden All-Time Favorite Recipes book, published in 1979. This was given to me by my mother in high school when I started showing a keen interest in cooking. I also think she was preparing me to be able to cook on my own when I graduated and left for college.

Cooked Stuffed Peppers

Over the years I have changed the recipe and scribbled in the margins, adding this, taking away that, so that this is now an overhauled version of the original. While this meal takes a bit of preparation before it goes into the oven, what I do like about it is that I can make it ahead of time earlier in the day, or even the day before, then pop it in the oven for 30 minutes when we are ready to eat. I only use two peppers instead of four, because although my family likes this meal, they are not too fond of the taste of bell pepper. However, the sweeter red, yellow and orange peppers are more readily available these days, so it is nice to choose from a variety of colors and flavors for the dish.

Stuffed Bell Peppers

2 large bell peppers, any color (or 4 if you want all the stuffing inside)
1 pound ground beef
1 small onion, chopped
1 tablespoon minced garlic
1/2 cup uncooked rice
3/4 – 1 cup water
1 can diced tomatoes, undrained
1 tablespoon chili powder
1 tsp Worcestershire sauce
Dash of cayenne pepper
1 cup grated cheddar cheese

1. Cut 1/2 inch tops off of bell peppers, and dice the tops up except for the stems.
2. Clean and rinse the inside of the peppers and place with small amount of water in covered microwavable dish. Microwave for five minutes and let rest until ready to stuff.
3 . In a very large frying pan, sauté the ground beef along with chopped pepper tops, onion and garlic until beef is browned. Drain.
4. Add the rest of ingredients except cheese and bring to a simmer. Cover and simmer until rice is done, about 20-25 minutes.
5. Stir in half the cheese.
6. Stuff the peppers with mixture and place in a lightly oil-sprayed casserole dish, and spoon the extra stuffing around the peppers.
7. Bake uncovered at 350 degrees for 25 minutes.
8. Sprinkle the rest of the cheese over top and bake 5 minutes longer.

Note: This can be prepared ahead of time and refrigerated until ready to cook.

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