Best Philly Cheese Steak Stuffed Peppers Recipes

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 CHEESE STEAK STUFFED GREEN PEPPERS

Steps:

• 1. Saute onions and garlic in the olive oil until the onions are translucent. Add the steak and a little salt and pepper and cook until nearly done. When there is a little pink left in the meat, add the mushrooms and cook for about 5 more minutes.
• 2. Meanwhile, remove the tops, ribs, and seeds from the green peppers, and blanch the green peppers in a pot of boiling water for about 5 minutes. Remove with tongs and place upside down on a drying rack with a towel underneath.
• 3. Spray the inside of a 8 X 8 baking pan or a large bread pan with nonstick cooking spray. Place the peppers in the pan (openings facing up). Tear 4 of the pieces of cheese into strip and place inside each pepper. Then fill them with the steak and onion mixture and place another slice of cheese on top.
• 4. Cover the pan with tented aluminum foil and bake at 350F for 30 minutes. Then remove foil and bake about another 10 minutes, until cheese is slightly browned and bubbly. Enjoy!

PHILLY CHEESE STEAK STUFFED PEPPERS

Steps:

• 1. Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds. Spray with nonstick cooking spray, lay cut-side down on cookie sheet and roast in oven for 15 minutes.
• 2. 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 20 minutes.
• 3. Slice roast beef into thin strips and add to the onion/mushroom mixture. Cook 5 minutes.
• 4. Line the inside of each pepper with a slice of provolone cheese.When the meat mixture is done, drain in a colander (lined with a paper towel) to get rid of excess oil and water. Fill each pepper with meat mixture. Top each pepper with another slice of provolone cheese.
• 5. Bake for 15-20 minutes until the cheese on top is golden brown.