I love bell peppers. I love them in every color. I love them raw; I love them cooked. I love them with hummus; I love them in my salad. I love that they are fairly easy to grow, and that they are not too expensive at the grocery store. I. Love. Bell. Peppers. So, when I saw this recipe, I was all over trying it. Here’s what you need:
- Bell peppers
- Roast beef
This recipe is easy to follow and doesn’t take much time. You’re going to spend some time waiting while it’s in the oven, but that’s not time where you’re doing anything. You can read a book; write a book! Besides, it’s not even in the oven all that long (unlike some other recipes). I will say, though, if you’re able, spring for some quality roast beef and cheese. It will make a difference. The first time I made this I used the cheap store brands of each. When the husband and I decided we liked the recipe, we agreed that I should get better quality meat and cheese. The next time I made it, I went to the deli to get “the good stuff.” You can taste the difference, so it’s worth the little bit extra.
I have made this recipe at least four times since I first tried it. One night, I was all set to make this when the oven started smoking, so I couldn’t put the pan in the oven. Solution? I shopped up the green pepper and just continued to cook it on the stovetop. This was a decent solution, but I made the mistake of adding the cheese to the skillet as well. This did not work like I wanted it to. The cheese sort of acted like a glue and there were blobs of meat and cheese that had to be cut apart with a knife. It tasted fine, it was just took a little more effort to eat. If I needed to cook it that way again, I would finely shred the cheese and sprinkle it on top once it had been plated.
So, if you like bell peppers and you like roast beef and cheese, give this a try. It’s certainly not as good as an authentic Philly Cheesesteak, but it’s still pretty tasty.
**For some reason when I went to click on my pin to take me to the link, it wouldn’t let me follow the link because it “links to spam.” So, I did a Google search to find the original recipe, and tried to re-pin it. It wouldn’t let me pin it for the same reason. So strange! Obviously, it is NOT linking to spam (though there are ads on the site), but I don’t know what to do about the link. Anyone know how to handle this? (To be fair, you don’t need the recipe. You can eyeball every measurement and be fine. You simply bake at 350 until the cheese looks melted. I just like to link to original sources to give them the credit they deserve.)