Philly Stuffed Peppers

  

If there’s one thing I secretly LOVE, it’s Philly Cheesesteaks. When I first moved to Park City after college, there was a little ski shack that served THE best Phillies, pizza, fries — and everything deliciously horrible for you. And it was in walking distance from my job, our happy hour spot, and right down the street from my house so late night trouble. 

That being said, tonight I was determined to clean it up and make the best damn little clean(ish) Philly on my block 😉

Ingredients:

  • 1lb. Organic, grass-fed, non-GMO stew-meat cut steak
  • 3 organic bell peppers (green, orange, yellow). Chop one and slice the other two in half longways  
  • 1/2 cup chopped onion, organic
  • 2 tablespoons worchister sauce
  • 1/2 tablespoon clean teriyaki sauce
  • 1 teaspoons Sirracha 
  • 1 small package organic, sliced baby bella mushrooms
  • 1/4 cup organic, shredded mozerella cheese 
  • 1 teaspoon minced garlic 
  • Steak seasoning 

  
Directions: 

  1. Turn oven to 400 degrees F
  2. In a large skillet, turn heat to high and add two tablespoons coconut oil
  3. Add steak bites
  4. When edges are browned, add onion, chopped bell paper, mushrooms and garlic 
  5. Drain any liquid and add bell peppers
  6. Wash 2 bell peppers and slice in half, removing the stems 
  7. Sauté mixed steak + veggies until steak is medium, and add Sirracha, worchister and teriyaki sauce 
  8. Stir until blended and turn off heat
  9. Add steak + veggie blend to the peppers sliced longways and top with mozzarella cheese 
  10. Top with steak seasoning and bake at 400 for 20-30 minutes 
  11. Remove from oven, serve, and enjoy!
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