Philly Cheese Steak Style Stuffed Sandwiches Recipes

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PHILLY CHEESE STEAK-STUFFED BELL PEPPERS



Philly Cheese Steak-Stuffed Bell Peppers image

Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.

Provided by Alyshia Wesley

Categories     Everyday Cooking

Time 50m

Yield 6

Number Of Ingredients 8

3 large green bell peppers, halved lengthwise and seeded
1 (14 ounce) package thinly sliced frozen Philly beef steak
1 large sweet onion, diced
1 (6 ounce) package sliced baby bella mushrooms, diced
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon Montreal steak seasoning, or more to taste
6 slices provolone cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
  • Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
  • Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
  • Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
  • Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 11.1 g, Cholesterol 47.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 734.5 mg, Sugar 4.9 g

PHILLY STEAK SANDWICH



Philly Steak Sandwich image

These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.

Provided by SWIZZLESTICKS

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 40m

Yield 4

Number Of Ingredients 15

1 pound beef sirloin, cut into thin 2 inch strips
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise

Steps:

  • Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
  • Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
  • Preheat oven on broiler setting.
  • Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g

PHILLY CHEESESTEAK STUFFED SHELLS



Philly Cheesesteak Stuffed Shells image

Yield 8

Number Of Ingredients 18

1 (12 ounce) package Jumbo Shells pasta
1 1/4 pounds New York Steak (sliced thin)
1 red bell pepper (sliced thin)
1 green bell pepper (sliced thin)
1 onion (sliced thin)
1 1/4 cups sliced mushrooms
2 Tablespoons butter (divided)
2 Tablespoons vegetable oil (divided)
1 teaspoon minced garlic
1/2 cup beef broth
1/2 teaspoon garlic salt
1/2 teaspoon Italian seasoning
salt and pepper, to taste
2 Tablespoons cornstarch (divided)
2 Tablespoon water
1 (6 ounce) package sliced provolone cheese (divided)
1 cup milk
1 cup beef broth

Steps:

  • Cook pasta shells according to package directions and set aside on wax paper to cool.
  • Cut beef into very thin strips.
  • Slice the red bell pepper, green bell pepper, onion, and mushrooms very thin.
  • Cook the meat in a skillet with 1 Tablespoon butter, 1 Tablespoon oil and garlic. Cook over medium heat until no longer pink.
  • When done cooking, put meat on a plate and set aside.
  • Add the other Tablespoon of butter and vegetable oil back into the skillet and cook the veggies until soft.
  • When the veggies are tender, add in the beef broth and the meat back in with the veggies.
  • Season with garlic salt, Italian seasoning, and salt and pepper.
  • In a small bowl mix together 1 Tablespoon of the cornstarch and water. Pour over the mixture to thicken up so it can be spooned into the shells.
  • Fill each pasta shell with a spoonful of meat and veggie mixture.
  • Place in a baking dish that has been lightly sprayed with nonstick cooking spray.
  • Slice 3 slices of the provolone cheese into small pieces and place inside each filled shell. Tuck the cheese inside the shell so it doesn't hang over the sides.
  • Prepare the cheese sauce by heating the milk, beef broth and 1 Tablespoon cornstarch in a saucepan over medium heat.
  • Slow add in the remaining provolone cheese and stir until completely melted.
  • Pour 1/2 of the cheese mixture around the shells and in the bottom of the pan.
  • Cook for 10 minutes at 350 degrees.
  • Remove from oven and spoon the remaining cheese sauce over each shell.

Nutrition Facts : Servingsize 1 serving, Calories 2208 kcal, Fat 156 g, SaturatedFat 63 g, Cholesterol 564 mg, Sodium 2643 mg, Carbohydrate 50 g, Sugar 14 g, Protein 140 mg

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