0 Ratings
- 4 - 6 Servings +
0.5 cup of your favourite bbq sauce
0.5 cup of your favourite beer
8 oz PEI sirloin steak, thinly sliced
2 tbsp olive oil
1 green pepper, thinly sliced
1 pkg mushrooms, thinly sliced (227 g)
1 small red onion, thinly sliced
salt
freshly ground black pepper
1 lb mini bell peppers, halved lengthwise, membranes removed
1 cup grated Swiss cheese
0.25 cup finely chopped parsley
In a medium bowl whisk together bbq sauce and beer, add steak, mix well. Marinate for 1 hour at room temperature or overnight refrigerated.
Preheat oven to 425°F.
Heat a large pan over medium-high heat. Remove steak from marinade, set marinade aside. Add 1 tbsp olive oil to pan and steak to pan, sear until cooked through, 3 – 4 minutes. Transfer to a plate, set aside.
In the same pan add remaining olive oil, green peppers, mushrooms and onions. Cook until vegetables begin to soften, 3 – 4 minutes, add steak back to the pan. Turn the heat to medium low and add the reserved marinade, season with salt and pepper. Bring to a simmer and let cook for 1 – 2 minutes. Remove from heat and let cool slightly.
Arrange peppers cut side up in a 9 x 13-inch baking pan. Divide filling between peppers, top with grated cheese.
Bake peppers for 10 – 15 minutes, or until cheese is bubbling and golden brown. Garnish with chopped parsley.
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