Cheesesteak Stuffed Mushrooms

  Cheesesteak Stuffed Mushrooms

 

Ingredients:

½ - 1 lb thinly sliced top round, chopped into small pieces

¼ teaspoon salt, plus more to taste

1 large red or green pepper, chopped

½ yellow onion, chopped

Oil, for sauteing

20 white mushrooms , cleaned and stems removed

½ cup provolone cheese, shredded


Directions:

Preheat oven to 350 degrees F.

In a large skillet over medium heat, cook the beef, onions, and peppers in oil until the beef is cooked through and the onions are translucent. Drain off any liquid and grease.

Add ¼ cup of provolone cheese to the mixture and mix until melted and well-combined. The provolone should help hold the filling together. Taste, and add more salt if necessary.

Spoon the beef mixture evenly into the mushrooms.

Top with the remaining provolone cheese

Bake until the cheese has completely melted.

Sweet Chili Sauce

Sweet Chili Sauce

Ingredients:

2 large red jalapeno peppers, chopped

3 cloves garlic, peeled

1/4 cup vinegar

1/2 cup sugar

3/4 cup water

2 tsp salt

1 Tbsp cornstarch

2 Tbsp water


Directions:

Puree together the jalapenos, garlic, vinegar, sugar, 3/4 cup water, and salt in a blender until smooth as possible. Transfer to a medium saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes or until the mixture slightly thickens.

In a small bowl, combine the cornstarch and 2 Tbsp water until smooth. Add to the pepper mixture and simmer for another few minutes or until the mixture is thickened slightly. It's still going to be a little bit runny. The cornstarch is added to help suspend the pepper and garlic bits rather than have them sink to the bottom.

Let cool completely then store in the refrigerator for up to 1 month.