Philly Cheesejoes (or Stuffed Peppers)

Every now and then I come across a recipe on Pinterest, make it within the week, and decide it’s now a regular staple. This is pretty rare not only because I very quickly forget about things, but also because it requires a level of timing such that I haven’t bulk-cooked anything super recently. This recipe from Dinner Then Dessert is one such example of everything working out nicely.

phillycheesejoes3

I am a big fan of cheesesteak sandwiches; they are my go-to order from Pickle Barrel here in Bozeman. Actually that’s a lie, they are literally the only thing I’ve ever ordered there. When I discovered you can get one extra topping for free, the additional bell peppers radicalized my world. (Possibly a slight exaggeration.)

phillycheesejoes1

However, they are not even a little healthy and often served in exorbitant quantities, so it’s not a meal I eat often. I did figure that being able to control the portions would be better, and so toyed with the idea of making them myself. In reality, thinly cutting steak for sandwiches sounded like way too much work so I put that thought on the backburner until I came across this genius idea of using burger instead.

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Much faster prep and cooking time with all the same delicious flavors. It’s also a bit easier to eat since there are no long pieces to bit through, and you can reheat it easily before putting it on your bun of choice. Wins all around.

Philly Cheese Peppers {{Baking Bytes}}

Since I discovered this recipe during my lower-carb endeavors, I also made a few into stuffed peppers for me. (M kindly let me photograph his sandwich before he ate it, with only minimal frowning.) This method is also super delicious, and easy to prepare in bulk. The built-in container makes it great for meal prep and reheats pretty well if you cut it in half first. (With mini peppers it’d also make a tasty appetizer.)

Philly Cheese Peppers {{Baking Bytes}}

Ooey, gooey, cheesy goodness abounds in this delightful entree, so warm your belly and your soul with these tasty sandwiches or peppers.

Philly Cheesejoes (or Stuffed Peppers)

Adapted from Dinner Then Dessert
Makes 6-8

Ingredients

1 lb ground elk, venison, or red meat of choice
2 Tbsp butter (or Sweet Cream Butter Olive Oil)
1 medium yellow onion, minced
1 large green bell pepper, diced
2 gloves garlic, minced

2 Tbsp ketchup
1 Tbsp Worcestershire sauce
1 Tbsp Smoked Balsamic Vinegar (optional)
1 tsp freshly ground pepper
1/2 tsp Kosher salt (or Spicy Bacon Sea Salt)

1 Tbsp cornstarch
1 cup cold beef broth (or 1 tsp Better than Bouillon Beef + 1 cup cold water)

8+ oz provolone cheese, diced (if doing stuffed peppers, reserve enough thin slices for garnish)

Directions

  1. In a large (cast-iron) skillet over medium heat, press the meat into the bottom of the pan.
  2. Let cook until a nice crust forms on the bottom of the meat, then break up and stir until at least 50% of the meat is cooked.
  3. Remove the meat (drain the pan if you wish), then add the butter.
  4. When the butter is melted (or oil is heated), add the onions and bell peppers and sauté until softened and onions are translucent.
  5. Return the meat to the pan and continue cooking until all the meat is cooked through.
  6. In a small bowl, whisk together the broth and cornstarch until completely combined.
  7. Whisk in the ketchup, Worcestershire, and spices.
  8. Stir the sauce into the pan and let the mixture simmer until most of the liquid is absorbed, about 5 minutes.
  9. Remove from heat and stir in the cheese until nice and melty.
  10. Serve hot on toasted whole wheat hoagies with a side salad.

For stuffed peppers:

  1. Preheat oven to 400 degrees.
  2. Cut the tops off 6-8 bell peppers and remove the seeds.
  3. Place in a baking dish with about 1/2 cup water and bake until softened to desired amount.
  4. Follow directions above, reserving thin slices of provolone if desired.
  5. Fill peppers with meat mixture, top with additional provolone and pepper, then broil on medium until cheese is melty and lightly browned. Serve hot!

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