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Philly Cheesesteak Stuffed Peppers

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A colorful and hearty twist on the classic Philly cheesesteak, stuffed into vibrant bell peppers with ribeye steak, vegetables, and gooey provolone cheese.

Ingredients

Scale
  • 4 large bell peppers
  • 1 lb ribeye steak, thinly sliced
  • 1 large onion, sliced
  • 1 large green bell pepper, diced
  • 2 cups 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 the bell peppers and remove the seeds.
  3. Heat olive oil over medium heat in a skillet. Add the onions, diced green pepper, and mushrooms, and sauté until soft.
  4. Add the ribeye steak to the skillet and cook until browned. Season with salt and pepper.
  5. Fill each bell pepper with the steak and vegetable mixture, then top with provolone cheese.
  6. Place the stuffed peppers in a baking dish and add water to the bottom.
  7. Cover the dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and the peppers are tender.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in microwave or oven.

Nutrition

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

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