I also found one of these sandwiches to be very filling, which made it a nice, hearty main dish. If you like juicy beef with sautéed peppers and onions, smothered in Provolone cheese and sandwiched in a toasty bun, then you are in good shape with this recipe! I was nervous, but I liked these sandwiches and I barely picked out any of the peppers! Okay, I ended up with a few on my plate, but I ate most of them and enjoyed it. I must have started liking them right? I decided to abandon the baby steps and take off at a full sprint by making this dish. Brown the meat by breaking it up with a large spoon while stirring it with the bell pepper and onions. Add in Steak-umms and cook until steak is cooked, add in beef stock and mushroom soup. Add the ground beef, chopped bell pepper, and chopped onion to a large skillet over medium-high heat. In the casserole dish, add in cooked ground beef, bell peppers, onions and cheese sauce. I mean, there are green peppers in the Best Lasagna Ever and…well, it’s the best ever. Preheat the oven to 350 degrees and grease an 8x8 casserole dish. Preheat the oven to 375 degrees F (190 degrees C). Now, melt together cream cheese and mayo. Mix in ground meat, breaking it up with a fork. In a large skillet, cook beef and mushrooms, seasoned with salt and pepper, until browned drain. Heat olive oil and saute onion and bell peppers for 5 minutes. In another pan, saute all the the bell peppers and sweet onions together. See the recipe card below for the specific recipe instructions. ![]() ![]() ![]() Add the mushrooms and Worcestershire once the beef is nearly cooked. So many people love them and I want to as well! I used to pick them out of everything, but since I started cooking I’ve found myself enjoying them in many recipes. The first step is to brown the ground beef in a skillet over medium high heat. I’ve been taking baby steps toward trying to ease myself into liking bell peppers.
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