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Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

All the flavor of a cheesesteak, reworked into a quick, healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large bell peppers halved lengthwise and seeds removed
  • 1 lb shaved steak or very thinly sliced ribeye
  • 1 tbsp olive oil
  • 1 tsp butter
  • 1 small yellow onion thinly sliced
  • 1/2 large green bell pepper thinly sliced
  • 4 oz mushrooms thinly sliced
  • 2 clove garlic minced
  • Salt to taste
  • Black pepper to taste
  • Garlic powder to taste
  • 2 tsp Worcestershire sauce
  • Provolone cheese as needed

Method
 

  1. Preheat oven to 400°F. Place pepper halves cut-side up in a baking dish. Lightly oil and season them. Bake for 10–12 minutes to soften slightly.
  1. Heat olive oil and butter in a skillet over medium-high heat. Add the onion and sliced green bell pepper first, and cook until softened with some color.
  1. Add mushrooms to the skillet and cook until all the moisture evaporates. Stir in the minced garlic and cook for 30 seconds. Remove the vegetables from heat and set aside.
  1. Add the shaved steak to the pan on medium heat. Season with salt and pepper, and cook until just done, about 2-3 minutes. Splash in Worcestershire sauce, mix everything together, and remove from heat.
  1. Remove the peppers from the oven and pat them dry. Fill each pepper generously with the steak and vegetable mixture. Top with provolone cheese.
  1. Broil the stuffed peppers for 2-4 minutes until the cheese is fully melted and bubbly.

Notes

  • Use any color of bell peppers based on your preference or availability.
  • For a spicier version, add a pinch of red pepper flakes to the steak while cooking.
  • Make sure to pat the peppers dry after baking to prevent them from becoming watery.