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Philly Cheesesteak Stuffed Peppers Recipe

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3.9 from 3 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

Philly Cheesesteak Stuffed Peppers are a delicious and low-carb twist on the classic Philly cheesesteak sandwich. Sweet green bell peppers are pre-baked to soften, then stuffed with a savory mix of caramelized onions, sautéed mushrooms, and perfectly browned shaved beef steak, all topped with melted provolone cheese. This hearty and comforting dish combines the flavors of a cheesesteak with a healthy vegetable base for a satisfying, flavor-packed meal.

Ingredients

Bell Peppers

  • 2 green bell peppers, halved and seeded
  • ¼ tsp salt, divided
  • ¼ tsp freshly cracked black pepper, divided
  • ¼ cup vegetable oil, divided

Filling

  • 1 yellow onion, thinly sliced (about 1 lb)
  • 8 oz white mushrooms, thinly sliced
  • 4 Tbsp butter, divided
  • 1 tsp garlic powder
  • 1 Tbsp Worcestershire sauce
  • 14 oz shaved beef steak
  • 4 slices provolone cheese

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed peppers.
  2. Bake the Peppers: Cut the bell peppers in half lengthwise and remove the seeds. Lightly brush the cut sides with vegetable oil and sprinkle with a pinch of salt and pepper. Place the peppers cut side up on a baking sheet and bake for 25 minutes. This step softens the peppers before filling.
  3. Caramelize Onions: While the peppers bake, heat 2 tablespoons of butter and 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onions, sprinkle with a bit of salt, and cook, stirring occasionally, until they become very soft and begin to caramelize, about 10 minutes.
  4. Sauté Mushrooms: Add sliced mushrooms, garlic powder, the remaining salt and pepper, and Worcestershire sauce to the skillet with the onions. Stir to combine and continue cooking until the mushrooms are very soft, about 8 minutes. Scrape up any browned bits from the bottom of the pan to intensify the flavor.
  5. Add Butter and Oil: Reduce the heat to medium and add the remaining 2 tablespoons of butter and 2 tablespoons of vegetable oil to the skillet, allowing them to melt and combine with the vegetables.
  6. Cook the Beef: Add the shaved beef steak to the skillet. Use a spatula to separate the meat as it cooks, ensuring it browns evenly. Continue cooking until the beef is browned and cooked through.
  7. Stuff the Peppers: Remove the par-cooked peppers from the oven and place them on a parchment-lined baking sheet. Carefully fill each pepper half generously with the beef, onion, and mushroom mixture.
  8. Top with Cheese and Bake: Lay one slice of provolone cheese on top of the filling in each stuffed pepper. Return the peppers to the oven and bake for an additional 20 minutes until the cheese is melted and bubbly.
  9. Serve: Remove from the oven, let cool slightly, and serve warm for a hearty and flavorful meal.

Notes

  • Be sure to thinly slice the onions and mushrooms to ensure they cook evenly and soften properly.
  • Adjust heat while sautéing vegetables to avoid burning; lower the heat if needed.
  • You can substitute provolone cheese with mozzarella or cheddar if preferred.
  • For a spicier kick, add some crushed red pepper flakes to the filling.
  • This dish can be prepared ahead of time by pre-cooking the filling and peppers; just stuff and bake when ready to serve.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/philly-cheesesteak-stuffed-peppers-recipe/