Philly Cheesesteak Stuffed Peppers
A delightful twist on a classic favorite—Philly Cheesesteak Stuffed Peppers filled with ribeye steak, mushrooms, and melty provolone cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 large bell peppers
- 1 lb ribeye steak, thinly sliced
- 1 onion, sliced
- 1 cup mushrooms, sliced
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Heat olive oil in a skillet over medium heat, then add sliced onion and mushrooms. Cook until softened.
- Add the thinly sliced ribeye steak, seasoning with salt and pepper, and cook until browned.
- Stuff the bell peppers with the ribeye mixture and top with shredded provolone cheese.
- Bake in the oven for 25-30 minutes until the peppers are tender and cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://pennykitchenz.com/philly-cheesesteak-stuffed-peppers/