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Mini Cheesesteak Stuffed Peppers

  • 45 m
  • ·
  • 4 - 6 Servings
  • ·
  • Print


- 4 - 6 Servings +


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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