Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 pound sirloin steak, thinly sliced or shaved
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1 cup provolone cheese, shredded, divided
- 1/4 cup beef broth
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
⏱️ 5 min•🌡️ 375
- 2
Place the halved bell peppers cut-side up in the prepared baking dish. Bake for 10 minutes to slightly soften them.
⏱️ 10 min•🌡️ 375
- 3
While the peppers are pre-baking, heat olive oil in a large skillet over medium-high heat. Add the sliced yellow onion and green bell pepper. Sauté for 5-7 minutes, or until softened and lightly caramelized.
⏱️ 7 min
- 4
Add the thinly sliced sirloin steak to the skillet with the vegetables. Cook, breaking up the meat with a spoon, until no longer pink. Season with garlic powder, salt, and black pepper.
⏱️ 5 min
- 5
Stir in the softened cream cheese and 1/2 cup of the shredded provolone cheese until melted and well combined with the steak mixture.
⏱️ 2 min
- 6
Pour in the beef broth and stir, allowing it to simmer for 1-2 minutes until slightly thickened.
⏱️ 2 min
- 7
Remove the bell peppers from the oven. Carefully fill each bell pepper half with the cheesesteak mixture, mounding it slightly.
⏱️ 3 min
- 8
Sprinkle the remaining 1/2 cup of shredded provolone cheese evenly over the top of the stuffed peppers.
⏱️ 1 min
- 9
Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 375
- 10
Serve hot and enjoy your Philly Cheesesteak Stuffed Peppers!
Kitchen Tools
Nutrition Facts (per serving)
Philly Cheesesteak Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 pound sirloin steak, thinly sliced or shaved
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1 cup provolone cheese, shredded, divided
- 1/4 cup beef broth
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
⏱️ 5 min•🌡️ 375 - 2
Place the halved bell peppers cut-side up in the prepared baking dish. Bake for 10 minutes to slightly soften them.
⏱️ 10 min•🌡️ 375 - 3
While the peppers are pre-baking, heat olive oil in a large skillet over medium-high heat. Add the sliced yellow onion and green bell pepper. Sauté for 5-7 minutes, or until softened and lightly caramelized.
⏱️ 7 min - 4
Add the thinly sliced sirloin steak to the skillet with the vegetables. Cook, breaking up the meat with a spoon, until no longer pink. Season with garlic powder, salt, and black pepper.
⏱️ 5 min - 5
Stir in the softened cream cheese and 1/2 cup of the shredded provolone cheese until melted and well combined with the steak mixture.
⏱️ 2 min - 6
Pour in the beef broth and stir, allowing it to simmer for 1-2 minutes until slightly thickened.
⏱️ 2 min - 7
Remove the bell peppers from the oven. Carefully fill each bell pepper half with the cheesesteak mixture, mounding it slightly.
⏱️ 3 min - 8
Sprinkle the remaining 1/2 cup of shredded provolone cheese evenly over the top of the stuffed peppers.
⏱️ 1 min - 9
Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 375 - 10
Serve hot and enjoy your Philly Cheesesteak Stuffed Peppers!