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The Philly cheesesteak is a beloved American classic known for its delectable combination of thinly sliced beef, melted cheese, and a soft hoagie roll. Originating from Philadelphia, this iconic sandwich has won over countless hearts (and stomachs) with its rich flavors and satisfying texture. In recent years, food enthusiasts have sought innovative ways to reinvent this classic dish, leading to the creation of various adaptations. One such delightful variation is the Philly Cheesesteak Loaded Stuffed Peppers.

Philly Cheesesteak Loaded Stuffed Peppers

Indulge in the ultimate comfort food twist with these Philly Cheesesteak Loaded Stuffed Peppers! Featuring tender bell peppers filled with a savory mix of ribeye steak, sautéed onions, mushrooms, and two types of cheese, this dish is a flavor bomb. Perfectly baked and topped with gooey provolone, they're sure to impress at dinner. Easy to make and packed with deliciousness, these stuffed peppers are ideal for a hearty weeknight meal or a cozy gathering. Enjoy this tasty recipe that combines all the classic cheesesteak goodness in a healthy, colorful package!
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Ingredients
  

4 large bell peppers (red, green, yellow, or orange)

1 lb beef steak (ribeye or sirloin), thinly sliced

1 medium onion, finely chopped

1 cup mushrooms, sliced

2 cloves garlic, minced

1 cup provolone cheese, shredded

1/2 cup cream cheese, softened

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Peppers: Cut the tops off the bell peppers and remove seeds and membranes. Place them upright in a baking dish. If they don’t stand well, trim the bottoms slightly.

      Cook the Steak: In a large skillet over medium-high heat, add olive oil. Once hot, add the thinly sliced steak. Season with salt and pepper. Cook for about 3-4 minutes until browned and cooked to your liking. Remove from skillet and set aside.

        Sauté Vegetables: In the same skillet, add chopped onions, mushrooms, and minced garlic. Sauté for about 5-7 minutes until softened and fragrant.

          Combine Ingredients: Return the cooked steak to the skillet. Add Worcestershire sauce and mix well. Stir in the cream cheese until combined and creamy.

            Stuff the Peppers: Spoon the cheese steak mixture into each bell pepper, pressing down gently to pack them. Top each pepper generously with shredded provolone cheese.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving.

                  Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4