Philly Cheesesteak Stuffed Peppers Recipe

Introduction

Philly Cheesesteak Stuffed Peppers offer a fun and flavorful twist on the classic sandwich. This recipe combines tender beef, sautéed mushrooms and onions, and melted Provolone cheese all stuffed into vibrant green bell peppers. It’s a satisfying meal that’s easy to prepare and perfect for weeknight dinners.

Ingredients

• 3 green bell peppers
• 1 lb mushrooms
• 1 onion
• 1 lb beef, sliced into thin strips
• 12 slices Provolone cheese
• Oil (for cooking)
• Salt & pepper (to taste)

Instructions

1. Step 1: Prepare your ingredients by slicing the mushrooms and onions, and slicing the beef into thin strips.
2. Step 2: Preheat a deep skillet with oil. Add the mushrooms and cook until they are slightly browned. Add the diced onions and cook until golden brown. Remove the vegetables from the skillet and set aside.
3. Step 3: In the same skillet, brown the sliced beef until cooked through. Return the cooked mushrooms and onions to the pan and season with salt and pepper to taste. Mix everything well.
4. Step 4: Slice the tops off the bell peppers and remove the seeds and membranes to clean out the inside.
5. Step 5: Line the inside of each bell pepper with one slice of Provolone cheese. Fill the peppers with the beef and vegetable mixture, then top each with another slice of cheese.
6. Step 6: Place the stuffed peppers in a baking dish and bake at 400℉ for 25 minutes, until the peppers are tender and the cheese is melted and bubbly.

Tips & Variations

• Use different colored bell peppers, such as red or yellow, for a sweeter flavor and vibrant presentation.
• Try adding sliced jalapeños or a dash of hot sauce to the beef mixture for some heat.
• Substitute Provolone with mozzarella or cheddar for a different cheese experience.
• For extra flavor, season the beef with garlic powder or Italian seasoning before cooking.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ until warmed through, or microwave for 1-2 minutes, though oven reheating preserves texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this recipe?

Yes, thinly sliced chicken or turkey can be used as a substitute for beef. Adjust cooking times accordingly to ensure the meat is fully cooked.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble the stuffed peppers and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Philly Cheesesteak Stuffed Peppers Recipe

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4.6 from 55 reviews

This Philly Cheesesteak Stuffed Peppers recipe is a flavorful twist on the classic Philly cheesesteak sandwich, combining tender beef, sautéed mushrooms, and onions stuffed inside green bell peppers, topped with melted provolone cheese. Baked until bubbly and golden, these stuffed peppers make a delicious and satisfying meal that’s perfect for a comforting dinner.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 3 stuffed peppers (serves 3) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 3 green bell peppers
• 1 lb mushrooms
• 1 onion

Meat and Cheese

• 1 lb beef, sliced into thin strips
• 12 slices Provolone cheese

Other

• Oil, for cooking
• Salt and pepper, to taste

Instructions

1. Prepare Ingredients: Slice the beef into thin strips. Clean and slice the mushrooms. Dice the onion. Preheat the oven to 400℉ (200℃).
2. Brown the Veggies: Heat oil in a deep skillet over medium heat. Add mushrooms and cook until slightly browned, about 5-7 minutes. Add diced onions and cook until golden brown, about 5 minutes. Remove the mixture from the skillet and set aside.
3. Brown the Beef: In the same skillet, add a little more oil if needed and brown the sliced beef over medium-high heat until cooked through and slightly caramelized, about 6-8 minutes.
4. Combine Ingredients: Return the cooked mushroom and onion mixture to the skillet with the beef. Season the combined mixture with salt and pepper to taste. Stir well to combine and heat through.
5. Prepare Peppers: Slice the tops off the green bell peppers and remove the seeds and membranes carefully. Line the inside bottom of each pepper with one slice of provolone cheese.
6. Stuff the Peppers: Fill each pepper with the beef and veggie mixture. Top each filled pepper with another slice of provolone cheese.
7. Bake: Place the stuffed peppers upright in a baking dish. Bake in the preheated oven at 400℉ for 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Notes

• Ensure the beef is sliced thin for quick and even cooking.
• You can substitute provolone with mozzarella or cheddar cheese if preferred.
• To make cleanup easier, line the baking dish with foil before placing the stuffed peppers inside.
• Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
• For extra flavor, add garlic or green peppers to the sautéed veggies.

Keywords: Philly cheesesteak, stuffed peppers, beef stuffed peppers, baked stuffed peppers, comfort food