Philly Cheesesteak Stuffed Peppers
All the flavors of the iconic Philadelphia cheesesteak — thinly sliced ribeye, sautéed onions and mushrooms, and melted provolone — stuffed inside bell peppers.
15mPrep
30mCook
4Servings
400Calories
38gProtein
Ingredients
- 4 wholebell peppers (large, halved)
- 1 lbribeye steak, very thin-sliced
- 1 wholewhite onion, thin-sliced
- 2 cupbaby bella mushrooms, sliced
- 0.5 wholegreen bell pepper, diced
- 8 wholeprovolone cheese slices
- 2 clovesgarlic, minced
- 1 tbspWorcestershire sauce
- 2 tbspolive oil
- 1 tspsalt and pepper
Ingredients
- 4 whole bell peppers (large, halved)
- 1 lb ribeye steak, very thin-sliced
- 1 whole white onion, thin-sliced
- 2 cup baby bella mushrooms, sliced
- 0.5 whole green bell pepper, diced
- 8 whole provolone cheese slices
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tsp salt and pepper
Instructions
- Preheat oven to 400°F. Halve peppers lengthwise and place cut-side up on a baking sheet.
- Roast empty peppers 10 minutes to soften slightly.
- Sauté onion, mushrooms, diced green pepper, and garlic in olive oil until soft, 5–6 min.
- Add ribeye strips and Worcestershire, cook 3–4 min until just cooked. Season with salt and pepper.
- Fill pepper halves with the steak mixture. Top each with provolone.
- Bake 10–12 minutes until cheese is bubbly and golden.