Classic Philly Cheesesteak Stuffed Bell Peppers

Classic Philly Cheesesteak Stuffed Bell Peppers ingredients

• 4 large Green bell peppers
• 1 lb Ribeye steak, thinly sliced or shaved
• 1 large Yellow onion, thinly sliced
• 1 cup Cremini mushrooms, sliced
• 8 slices Provolone cheese, sliced or shredded
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 1 tsp Worcestershire sauce
• 1/4 cup Beef broth
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes

How to make Classic Philly Cheesesteak Stuffed Bell Peppers

1. Preheat your oven to 375°F (190°C). Carefully halve each of the 4 large green bell peppers lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up in a 9x13 inch baking dish.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 1 large thinly sliced yellow onion and 1 cup sliced cremini mushrooms (if using). Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and lightly caramelized. Remove from skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the same skillet and increase heat to high. Add the 1 lb thinly sliced ribeye steak in a single layer. Cook for 1-2 minutes without stirring, allowing it to brown, then break it apart with a spatula.
4. Add the 2 minced garlic cloves, 1 teaspoon Worcestershire sauce, 1/4 cup beef broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using) to the steak. Stir well and cook for another 2-3 minutes, until the steak is cooked through and most of the liquid has evaporated.
5. Return the sautéed onions and mushrooms to the skillet with the cooked steak mixture. Toss everything together thoroughly to combine, ensuring all ingredients are well distributed.
6. Evenly divide the Philly cheesesteak mixture among the 8 prepared bell pepper halves, mounding it slightly in each pepper.
7. Top each stuffed bell pepper half with one slice (or a generous sprinkle of shredded) of provolone cheese, ensuring the cheese covers the entire filling.
8. Bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender-crisp and the cheese is melted, bubbly, and lightly golden brown. Let rest for 5 minutes before serving directly from the baking dish.

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