I love comfort food in the winter months, and have been on a soup kick lately, so wanted to try something new. These Philly cheesesteak stuffed bell peppers have minimal prep time, are packed with flavor, and are a family-approved hit!

Philly Cheesesteak Stuffed Peppers 🌶🧀
  • • Sliced baby bellas, washed
  • • 1 yellow onion, chopped
  • • 1/4 cup pickled jalapeños, chopped
  • • 1 ribeye, sliced and chopped
  • • 3 stalks of green onion, chopped
  • • Salt & pepper
  • • Cajun seasoning
  • • Onion powder
  • • Garlic powder
  • • 2 tablespoons of Worcestershire sauce
  • • Variety of bell peppers, washed and sliced in half, seeds removed
  • • 1 packet of provolone cheese
  • • 2 tablespoons Olive oil
  • • Dried parsley
  • Directions

    1. Preheat oven to 400 degrees

    2. In a large pan, add olive oil and warm at medium

    3. Add mushrooms and sauté until browned

    4. Add chopped onion and sauté onions and mushrooms until onions are browned

    5. While veggies are cooking, finely chop your steak 🥩

    6. Remove veggies and set aside in a bowl

    7. In the same pan, add steak and cook until medium. Season with salt, pepper, Cajun seasoning, garlic powder, onion powder, and Worcestershire sauce

    4. Add veggies back to pan

    5. Add chopped jalapeños (save a few to sprinkle on top).

    6. Line an edged baking pan with foil or parchment paper

    7. Add peppers to baking pan

    8. Line peppers with a small amount of provolone cheese, leaving plenty to put on top

    9. Add veggie + steak mix on top of cheese, packing down until full

    10. Add cheese on top

    11. Sprinkle jalapeños, dried parsley, seasonings atop cheese

    12. Bake @400 for 20-25 minutes/until cheese is lightly browned

    13. Sprinkle with green onions and serve immediately (with garlic bread) 🧄🥖

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