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Philly Cheesesteak Stuffed Peppers

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A vibrant twist on the classic cheesesteak, these stuffed peppers are filled with ribeye steak, sautéed onions, and provolone cheese, all baked to perfection.

Ingredients

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  • 4 large bell peppers
  • 1 pound ribeye steak, thinly sliced
  • 1 medium onion, chopped
  • 1 cup mushrooms, sliced
  • 2 cups provolone cheese, shredded
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off of the bell peppers and remove the seeds.
  3. In a skillet, heat olive oil over medium heat. Add the chopped onions and sliced mushrooms, cooking until softened.
  4. Add the thinly sliced ribeye steak to the skillet and cook until browned. Season with salt and pepper.
  5. Mix in half of the provolone cheese until melted.
  6. Gently stuff the bell peppers with the steak mixture and top each pepper with the remaining provolone cheese.
  7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  8. Let cool slightly before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Nutrition

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

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