Philly Cheese Steak 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.

INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
• Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
• Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
• Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
• Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

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.

CHEESESTEAK-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
• In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
• Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
• Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
• Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
• Cut 9 of the provolone slices in half.
• Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
• Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
• Top with parsley.
• Enjoy!

PHILLY CHEESE STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet over medium heat, add ground beef, season with a pinch or two of kosher salt and pepper. Break up with a spatula and continue to cook until browned. Remove from skillet and set aside.
• In the same skillet add olive oil, diced onion, mushrooms, and peppers. Season them with a little kosher salt and pepper while cooking. Cook for about 3 minutes or until the mixture is soft.
• Add the beef back into the skillet with onions, mushrooms, and peppers. Stir together and sprinkle with flour. Stir to coat the mixture for about 30 seconds.
• Add in 1 cup beef broth, Worcestershire sauce, hot sauce, oregano, seasoned salt, and cream cheese. Stir together until everything is combined and the cheese is melted. Salt and Pepper to taste.
• Slice 3 peppers in half lengthwise, clean out seeds and such, spray peppers with cooking spray, and sprinkle a little salt and pepper on each. In your 9x13 baking dish, add 1/4 cup of beef broth, then place pepper halves inside.
• Stuff each pepper half with Philly Cheese mixture (about 2/3 cup), top evenly with shredded cheese, then spray the cheesy top of each pepper with cooking spray. Cover the dish with tin foil.
• Place in oven, covered, for 30 minutes. Then uncover, and bake for about ten more minutes until cheese is lightly toasted. Enjoy!

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:

• Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.
• Bake in the preheated oven until just soft, 10 to 15 minutes.
• Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion; cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.
• Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.
• Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.