Philly Cheesesteak: A Fusion of Flavors in Every Bite
Philly Cheesesteak Stuffed Peppers
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
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:
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Which toppings are the best for cheesesteak?
The most popular toppings are listed below:
Peppers
Provolone
Cheese sauce
Pizza sauce
Caramelized onions
Mushrooms
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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.
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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.
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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.
