Philly Cheesesteak Stuffed Peppers recipe

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Ingredients

6 medium green bell peppers - tops, seeds, and membranes removed
2 tablespoons olive oil
2 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
1 large onion, sliced
6 sandwich steaks, sliced into strips
salt and ground black pepper to taste
garlic powder
12 slices provolone cheese

Nutrition Info

488.3 calories
carbohydrate: 10.4 g
cholesterol: 89.1 mg
fat: 38.9 g
fiber: 2.8 g
protein: 26.3 g
saturatedFat: 19.3 g
servingSize: -
sodium: 594.4 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.

  2. Bake in the preheated oven until just soft, 10 to 15 minutes.

  3. Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion, cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.

  4. Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.

  5. Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.

Recipe Yield

6 stuffed peppers

Recipe Note

We love these 'unstuffed cheesesteaks!!'

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