Philly Cheesesteak: A Fusion of Flavors in Every Bite

Philly Cheesesteak Stuffed Peppers

Who can resist the juicy, perfectly grilled, tender steak accompanied by caramelized onions & mushrooms that are oozing with cheesy goodness? generously filled inside of vibrant, attractive bell peppers!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 486 kcal

Ingredients

  

• 3 Bell Peppers
• 1 Red Onion
• 1 lb Sirloin Steak
• 8 oz Sliced Mushrooms
• 2 cups Grated Mozzarella Cheese
• 3 tbsp Olive Oil
• Salt and Pepper to Tast

Instructions

 

• Preheat oven to 400 F. Cut bell peppers in half and take out the seeds. Drizzle with 1 tbsp olive oil then season generously with salt and pepper and bake in a 9×13 dish covered with foil for 10 minutes.
• Add the remaining olive oil to a large frying pan over high heat until the oil starts to smoke. Season the steak generously with salt & pepper then sear for 1 minute on each side. Remove from the pan and let rest for 5 minutes before thinly slicing against the grain.
• In the same skillet, cook the mushrooms until the start to release there juice. Add the onion and cook until translucent and season everything with salt and pepper.
• Remove the bell peppers from the oven when done. Add the steak and veggies among the peppers and top with cheese. Bake for 15 minutes or until the cheese is melted. Remove from the oven and serve!

Notes

Substitute ground beef for steak. It's a delicious alternative that is also extremely affordable. Cook the onions with mushrooms initially, then plate them. Add salt and pepper to the ground meat and brown it thoroughly in the same pan. When ready to stuff the bell peppers, drain out any extra fat or liquid and then re-add the onion and mushrooms.

Try a different type of cheese, such as Swiss or Provolone. Instead of using grated cheese, you can alternatively use cheese slices.

To become tender and tasty, the bell peppers must roast for between 40 and 45 mins. The steak filling, however, cooks quickly. The steak would be overdone if they were cooked together. To address this issue, roast the peppers for the first 30 minutes or so without stuffing them. Make the filling during that period. The filling is then placed inside the pre-roasted peppers, and they are all finished in the oven together.

The filling will be lumpy and challenging to put into the peppers if the beef & vegetables are chopped too thick. Solving this is simple. The steak and vegetables should be roughly chopped into smaller pieces after cooking.

Keyword easy, Quick, steak

Leftovers And Storing

The above stuffed peppers are excellent for meal preparation. They can be prepared and put together a day in advance, then put in a Meal Prep Container, kept in the refrigerator. Before the last bake, let them come to room temperature.

The refrigerator is a good place to keep the cooked bell peppers for 3 to 4 days. As soon as you’re ready to eat, reheat them inside the microwave.

Read More : Pizza

Frequently Asked Questions:

1. Which toppings are the best for cheesesteak?

The most popular toppings are listed below:

Peppers

Provolone

Cheese sauce

Pizza sauce

Caramelized onions

Mushrooms

2. Is Philly cheesesteak a healthy choice?

Although a cheese steak may contain a lot of calories and fat, it can still be a part of a balanced diet.

3. Can any meat be chosen for making Philly Cheesesteak Stuffed Peppers?

The only option for a genuine Philly cheesesteak is ribeye steak. Ribeye is the traditional option, but top round, skirt, flank, sirloin, & any other cut which cooks in tender, thin strips can be substituted.

4. Can ground beef be used?

Of course! Just be sure to use beef that is at least 85% lean and to drain the skillet thoroughly after browning it before stuffing it. You don’t want a lot of grease to accumulate within your peppers.