Cheesesteak Stuffed Peppers
Cheesesteak Stuffed Peppers offer a unique twist on the classic Philadelphia cheesesteak, combining savory flavors into a wholesome presentation.
Equipment
- Large Skillet
- Baking Dish
- Aluminum Foil
Ingredients
Ingredients
- 4 large Bell Peppers Red, green, yellow, or a mix for color.
- 1 pound Thinly Sliced Beef Ribeye or sirloin preferred.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 cup Mushrooms Sliced, optional.
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Black Pepper Freshly ground.
- 1 teaspoon Salt
- 1 cup Shredded Provolone Cheese Or your cheese of choice.
- 1 tablespoon Olive Oil For sautéing.
- to taste Fresh Parsley Chopped, for garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by slicing the tops off and removing the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add the thinly sliced beef to the skillet and cook until browned, about 5-7 minutes. If using mushrooms, add them now and cook until tender.
- Stir in Worcestershire sauce, salt, and black pepper. Simmer for a couple of minutes. Remove from heat and stir in half of the shredded cheese.
- Spoon the beef mixture into each prepared bell pepper. Place them upright in a baking dish.
- Top each pepper with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
- Let the peppers cool for a few minutes before garnishing with chopped parsley. Serve warm.
Notes
These stuffed peppers can be prepared ahead of time and baked when ready to serve.