Description
Bell peppers stuffed with the classic flavors of a Philly cheesesteak.
Ingredients
- 4 large bell peppers, any color
- 1 pound thinly sliced beef sirloin or ribeye
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1 clove garlic, minced
- Salt and black pepper to taste
- 8 ounces provolone cheese, sliced or shredded
Instructions
- Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Place peppers in a baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5-7 minutes.
- Add mushrooms and cook until browned and liquid is evaporated, about 5-7 minutes.
- Add beef to the skillet and cook until browned. Drain off excess fat.
- Stir in minced garlic, salt, and pepper.
- Spoon the beef mixture into the bell pepper halves.
- Top each stuffed pepper half with provolone cheese.
- Bake for 20-25 minutes, or until peppers are tender and cheese is melted and bubbly.
Notes
- You can use pre-sliced steak for cheesesteaks to save time.
- Adjust the amount of cheese to your preference.
Nutrition
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