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Philly Cheesesteak Stuffed Peppers

A delicious homemade philly cheesesteak stuffed peppers recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers, halved and seeded
  • 1 lb sirloin steak, thinly sliced
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 8 slices provolone cheese
  • Salt and pepper to taste

Method
 

  1. Prep. Preheat oven to 400°F. Halve the peppers lengthwise, remove seeds and membranes. Place cut-side up on a lined baking sheet.
  2. Sauté. Heat olive oil in a large skillet over high heat. Sear the steak slices 2 to 3 minutes until browned. Remove and set aside. Add onions and mushrooms to the same skillet, cook 5 to 6 minutes until softened and golden.
  3. Season. Return steak to the skillet. Add garlic and Worcestershire sauce. Stir 30 seconds until fragrant. Season with salt and pepper.
  4. Stuff. Divide the steak mixture evenly among the pepper halves. Top each with a slice of provolone.
  5. Bake. Bake 20 to 25 minutes until peppers are tender and cheese is bubbly and golden brown on top.

Notes

Freeze the steak for 20 minutes before slicing. It makes cutting thin strips much easier. Use a hot skillet and don’t overcrowd the steak. You want a sear, not a steam. Pre-bake the pepper halves for 10 minutes if you like them softer.