Description
Experience the magic of Philly cheesesteak stuffed peppers, where vibrant bell peppers are filled with tender steak, sautéed onions, and melted provolone cheese. This comforting dish is not only easy to prepare but also perfect for any occasion, from casual weeknight dinners to lively gatherings. The rich flavors and inviting aroma will leave you craving more with every bite!
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 medium yellow onion, diced
- 1 cup cremini or button mushrooms, sliced
- 1 cup provolone cheese, shredded
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
- 2. In a large skillet over medium heat, add olive oil. Sauté diced onions and mushrooms for about 5 minutes until tender.
- 3. Add the thinly sliced steak to the skillet and cook for 3–4 minutes until browned. Season with salt, pepper, and garlic powder.
- 4. Spoon the filling into each bell pepper until packed tight. Top with shredded provolone cheese.
- 5. Arrange the filled peppers in a baking dish upright. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg