Messing with the Philly Cheesesteak

I got this recipe from a culinary genius.  (I won't take credit for this because Philly Cheesesteak experts will be all over it... How DARE anyone mess with perfection?)

Now ignore the fact that in my pictures, I am making 6 of these.  I needed that many, but the recipe is to make 4.  Oh-- and a tip for you:  When choosing bell peppers, count the bumps on the bottom of the pepper.  Peppers with 3 bumps are sweeter and best used in dishes requiring  a sweet pepper taste.  Peppers with 4 bumps are sturdier and best used in dishes where the pepper is a vessel for the rest of the ingredients (i.e. stuffed peppers). One of the peppers I used had 5 bumps.  It seemed to fit into the 4 bump category.  (I always wondered about that.  No one ever told me about 5 bumps!)

Anyway, the recipe: 

PHILLY CHEESESTEAK STUFFED PEPPERS

Ingredients:
8 oz. thinly sliced roast beef
8 slices Provolone Cheese
2 (4-bump) large green peppers
1 medium sweet onion
6 oz. Crimini or Baby Bella mushrooms
2 Tablespoons butter
2 Tablespoons olive oil
1 Tablespoon minced garlic
Salt and Pepper to taste


Preheat oven to 400 degrees.

Slice onions and mushrooms.  Mince garlic.  Saute over medium heat with butter, olive oil and a little salt and pepper.  Saute until onions are mushrooms are nice and caramelized, about 5-10 minutes or so.

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook an additonal 5 to 10 minutes. 

Cut peppers in half lengthwise.  Remove ribs and seeds.  Line each half with a slice of provolone.

I had rather large slices of cheese, so I only used haf a slice  in each one.  Fill each pepper with the mixture until they are nearly overflowing.  Mine are a little skimpy because I made 6, but you should  pile the stuff in and use it all in the 4 shells.

Put another slice of cheese over the top. (again, I used half a slice.)

Bake for 20 -25 minutes until the cheese on top is golden brown.  The thickness of the peppers' shells will make a difference.  Thicker shells will take longer to cook.  However, I like my stuffed peppers a little on the crunchy side rather than the soft side, so 20 minutes was perfect for me.

Let me know if you forgive me for messing with the Philly Cheesesteak.

7-up Biscuits

I think this recipe has been around for a long time, but I tried it for the first time today.  I was impressed.  The biscuits are soft, fluffy, and tasty.  And.... bonus.... it's easy.  Here we go...........

7 up Biscuits  (makes 9)

2 cups Bisquick

1/2 cup sour cream
1/2 cup 7-up
1/4 cup butter

Hey---  did you know that you are supposed to keep Bisquick in the fridge?  I never knew that.  I bought a box to do this recipe, and on the top of the box, it says to keep it in the fridge after opening.  Huh.

Oh, sorry.  Here is all you do:

Preheat the oven to 400 degrees.

Put the butter in a 9" square pan and stick it in the oven to melt the butter.

Put the Bisquick in a bowl, cut the sour cream into it, then add the 7-up.  Mix well.  It makes a very soft sticky dough, so how you handle the next step is your choice.  You can put more of the Bisquick on your table, and rub some on your hands and pat it out, or roll it with a silicone roller.  At any rate, get it about 3/4 inch thick.  Cut with your biscuit cutter (OK.  I have one of those..  You can use a glass or a round cookie cutter or whatever you want... or use a knife and cut it into squares.)  Put them into the pan with the melted butter and bake about 20 minutes or until golden brown.  Try not to eat the whole pan.