Description
All the taste of Philly cheese steak stuffed into jalapeno peppers.
Ingredients
- 12 whole Jalapeno Peppers, Washed
- ½ sticks Salted Butter
- ½ whole Large Yellow Onion, Diced
- 1 Tablespoon Salt
- ½ pounds Leftover Cooked Steak Or Beef, Diced
- 12 ounces, weight Sliced Provolone Cheese (or Mozzarella)
Preparation
Preheat oven to 400 F.
Keep the stem on the peppers. Score peppers down the middle and scrape out seeds and ribs using a tiny spoon or butter knife. Set peppers aside.
Heat butter over medium heat in a medium saute pan. Add onions and sprinkle generously with salt; toss to coat. Saute, stirring frequently, until onions are almost translucent, about 10 minutes. Remove from heat.
Stuff each of the peppers with some beef, then some onions and top with a half slice (or whatever fits over the pepper) cheese. Place peppers into a baking dish.
Bake for 12-15 minutes, until cheese is melted and almost browning.
