Philly Cheesesteak Stuffed Peppers Recipes

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees.
• Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
• Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
• Remove the beef and add the butter and the onions and mushrooms.
• Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
• Add the beef back into the pan.
• Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth into the pan.
• Scoop the mixture into the bell pepper halves and top with half the cheese.
• Bake for 45 minutes in a covered pan.
• Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 F.
• 2. In a large, deep skillet, combine mushrooms, onions, garlic, olive oil, and steak. Cook until mushrooms and onions are tender and steak is cooked through.
• 3. Place pepper halves on a baking sheet, and fill with meat and veggie mixture. Top with provolone cheese.
• 4. Bake for 30 minutes, or until cheese is just starting to turn golden brown and bubbly.

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
• Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
• Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
• Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
• Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Slice peppers in half lengthwise, remove ribs and seeds.
• Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
• Preheat oven to 400*.
• Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
• Line the inside of each pepper with a slice of provolone cheese.
• Fill each pepper with meat mixture until they are nearly overflowing.
• Top each pepper with another slice of provolone cheese.
• Bake for 15-20 minutes until the cheese on top is golden brown.