Description
Hearty Philly cheesesteak stuffed peppers blend classic sandwich flavors with wholesome bell pepper vessels. Melted provolone, tender beef, and sautéed onions create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 pound (454 g) beef, sliced into thin strips
- 12 slices provolone cheese
- 3 green bell peppers
- 1 pound (454 g) mushrooms, thinly sliced
- 1 onion, finely chopped
- oil for cooking
- salt, to taste
- pepper, to taste
Instructions
- Preheat Preparation: Fire up the oven to 400°F (200°C), creating the perfect thermal environment for these robust stuffed peppers.
- Mushroom and Onion Sauté: Heat olive oil in a skillet, then choreograph mushrooms and onions into a golden, caramelized dance, developing deep, complex flavors before setting aside.
- Beef Transformation: Sear beef strips in the same skillet, achieving a rich mahogany exterior, then reunite with the vegetable ensemble and season with salt and pepper for a flavor-packed filling.
- Pepper Architecture: Deconstruct green bell peppers by removing tops and inner membranes, then architect layers of Provolone cheese as a creamy foundation and topping.
- Culinary Assembly: Generously stuff each pepper with the beef mixture, ensuring a harmonious distribution, then crown with an additional cheese slice that will melt into a golden, bubbling landscape.
- Baking Finale: Nestle peppers in a baking dish and roast for 25 minutes, allowing the peppers to soften and the cheese to transform into a molten, appetizing crust that signals the dish’s readiness.
Notes
- Cheese Selection Tip: Choose high-quality Provolone for a rich, authentic Philly cheesesteak flavor that melts beautifully and provides creamy texture.
- Meat Preparation Hack: Slice beef when it’s slightly frozen to achieve uniformly thin strips that cook quickly and evenly.
- Vegetable Moisture Control: Pat mushrooms and onions dry before sautéing to prevent excess liquid and ensure proper caramelization.
- Pepper Cutting Technique: Create a stable base by slicing a thin portion off the bottom of peppers to prevent tipping during baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg