Philly cheesesteak stuffed poblano peppers

By Matt Dean Pettit
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This Philly Classic with a twist! Oh ya and in my opinion with you always do like do in Philly and have it “wit” cheese! 

SERVES
4
TOTAL TIME

Ingredients

  • 4 Poblano peppers, cut in half, seeds and inside ribs removed
  • 2 tablespoons canola oil
  • 1 small sized white onion, sliced
  • 1 green pepper, cut into slices
  • 680 gram sirloin steak, slightly frozen and thinly sliced
  • 4 slices provolone cheese
  • 1/4 cup cheese whiz

Directions

  1. Preheat the oven and put the broiler on high heat.
  2. On a clean working surface (ideally using gloves) cut the poblano peppers in half and remove the seeds and ribs. Creating two halves that you can stuff. Place the peppers on a large baking sheet and place under the broiler.
  3. Broil on high for approximately five to seven minutes and then flip and broil the other side for five to seven minutes. Turn off heat in oven and if needed keep peppers inside to warm until needed.
  4. In a large skillet over medium high heat, add the canola oil and bring to heat.
  5. Add the onions and green peppers to the hot oil and sauté for five to seven minutes until soft. Remove from pan until needed.
  6. In the same hot pan, add the thinly sliced steak and cook for three to four minutes or until fully cooked through.
  7. Add the peppers and onions to the cooked steak. Add the provolone cheese and melt and mix well into the meat mixture.
  8. To serve, take one poblano at a time and spoon in and fill each pepper with the meat mixture. Garnish with cheese wiz just like they do in Philly and enjoy!

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