I know today is supposed to be Manic Monday, and it will return again next week. But trust me when I say that you are in for a special treat. Why you ask? Well because this is my first week of participating in the Secret Recipe Club! The Secret Recipe Club was started back in 2011 by a couple of friends (April and Amanda) that thought it would be fun to recreate each others recipes and post them on their food blogs. But instead of just the two of them doing it they decided it would be more interesting to include other bloggers as well. Each member is assigned another person’s blog. We get to chose a recipe from our assigned blog, make it, and then post about it. All the while keeping it a secret until the day we all post. Then you get to see who made what from whom. Sounds like fun right? I am super excited!!!
Ok enough about me, let’s talk about Sarah. Sarah is married to her high school sweetheart, has two of the most adorable kids I have ever seen, and loves her fur babies as much as I love mine. Her blog Fantastical Sharing of Recipes is her way of having fun and sharing with her friends, in real life as well as on the computer, all of the tasty treasures she finds on the internet. She loves to promote other blogs. Like she says, “Sharing is caring”!
I had a hard time figuring out what I wanted to make. I tend to be a bit obsessive at times so I wanted to go through EVERYTHING to choose, but then you add in my ADD and choosing is one one of the hardest things for me to do. I will look at one thing and then see another and away my head goes spinning and spinning. So, I had a list written down and decided to take it to my sous chef to get his input. It was a quick decision. As soon as he saw stuffed peppers he had his winner. Then I saw they were Philly Cheesesteak Stuffed Peppers and woohooooo I knew we had a winner!!
Yup, yup, yup it was a true winner my friends! Kevin could barely talk through all the “mmmmm-ing” he was doing and was so happy there were leftovers so he could have them again the next day. I would definitely put this in the keeper file if I were you. Sweet peppers with all that meaty goodness and ooey gooey cheese sauce? Yummmm anyone hungry?
I love red, yellow, and orange bell peppers so I couldn’t choose just one color. But you can use any color you want.
Oooooh look at that cheese!!! Like I said, these babies are keepers!!
1 pound thin sliced steak, cut into cubes (I used the presliced steak for stir fry I found at the butcher block)
1 teaspoon Worcestershire sauce
4 bell peppers
2 tablespoons olive oil
1 cup sliced cremini mushrooms
1 medium onion, halved and thinly sliced
Kosher salt and cracked pepper
1 cup orzo pasta (rice shaped noodles)
4 cups beef stock
2 tablespoons butter
2 tablespoons flour
1/2 cup white American cheese (I had to chop mine into small cubes because all I could find was slices)
1/2 Provolone, chopped or grated
1 1/2 cups milk
Preheat oven to 400 degrees F.
Bring the beef stock to a boil in a medium saucepan over high heat. Add the orzo and cook 7 minutes, just shy of al dente. The orzo will continue to cook in the oven. Use a fine mesh sieve to transfer the orzo to the large bowl with the vegetables, reserving the beef stock.
Cut off the top of each pepper. Scoop the seeds and ribs out from inside each pepper. If peppers will not stand up use a knife to shave off a bit of the bottom to make it even. Set peppers and tops into baking dish with the beef stock.
Salt and pepper the steak cubes.
Melt the butter in a medium sauce pan and add the flour whisking until the flour is combined, 1 to 2 minutes. Slowly whisk in the milk and bring it to a boil. As soon as it begins to boil, turn off the heat and stir in the cheese until it melts completely.
Heat a large skillet over medium heat and add the olive oil. Once the olive oil is hot, add the mushrooms and onions. Cook for 5 minutes and then push the veggies of to the edges and add the steak to the center of the pan. Cook the steak for about 2 minutes, then stir in the pasta and 3/4 of the cheese sauce. Spoon mixture into peppers and then pour the remaining cheese over the top of each pepper.
Bake 30 minutes until the tops are bubbly and golden brown. Serve hot.
Bobbi, I just keep bumping into you in the blog world!!! Great choice for your first SRC post. I can't wait to try these!!! we love philly cheesesteak and we love stuffed peppers, this has to be a great combo!
This is a DEFINITE winner in my book! I just LOVE stuffed peppers and then to stuff them with Philly cheesesteaks, well, I wish I would have thought of it! LOL You knocked this month's SRC out of the park! Think I'll be making these soon too 😉
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….