Ingredients
Scale
Core Ingredients:
- 4 large bell peppers: Green, red, or yellow depending on your preference.
- 1 lb thinly sliced steak: Sirloin or ribeye works best.
- 1 large onion: Thinly sliced.
- 1 cup mushrooms: Sliced.
- 2 cloves garlic: Minced.
- 8 slices Provolone cheese: For a classic cheesesteak flavor.
- 2 tablespoons olive oil: For sautéing.
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- Optional garnish: Chopped parsley.
Instructions
Instructions for Philly Cheesesteak Stuffed Bell Peppers
- Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Lightly drizzle the peppers with olive oil and place them in a baking dish. Bake for 10 minutes to soften.
- Cook the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add the steak slices, season with salt, pepper, and Worcestershire sauce. Sear for 3–5 minutes until browned. Remove and set aside.
- In the same skillet, sauté onions, mushrooms, and garlic until softened and fragrant.
- Assemble the Stuffed Peppers:
- Divide the cooked steak and vegetable mixture evenly among the softened bell peppers.
- Place two slices of Provolone cheese on top of each stuffed pepper.
- Bake:
- Return the stuffed peppers to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped parsley for a fresh touch and serve warm.
Enjoy your Philly Cheesesteak Stuffed Bell Peppers!