Beef Philly Stuffed Peppers (Print version)
Sweet bell peppers filled with beef, sautéed onions, mushrooms, and melted cheese in a savory blend.
# What you'll need:
→ Vegetables
01 - 4 large bell peppers, halved lengthwise with seeds removed
02 - 1 large yellow onion, thinly sliced
03 - 1 cup cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced
→ Meat
05 - 1 pound thinly sliced beef sirloin or ribeye
→ Dairy
06 - 8 slices provolone cheese
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
# Method:
01 - Preheat your oven to 400°F. Arrange bell pepper halves cut side up in a baking dish.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; sauté for 5–6 minutes until softened. Add garlic and cook 1 minute more.
03 - Push the vegetables to the side of the skillet. Add remaining olive oil and the sliced beef. Sauté for 3–4 minutes, stirring, until just cooked. Stir in Worcestershire sauce, salt, and pepper. Mix beef and vegetables together, then remove from heat.
04 - Place one slice of provolone cheese into the bottom of each pepper half.
05 - Evenly fill each pepper with the beef and vegetable mixture. Top with another slice of provolone.
06 - Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until the peppers are tender and cheese is melted and slightly golden.
07 - Serve hot, garnished with chopped fresh parsley if desired.
# Expert advice:
01 -
- All the Philly cheesesteak flavors you love without the bread
- The peppers become naturally sweet as they roast creating the perfect vessel
- Ready in under an hour but tastes like it simmered all day
02 -
- Dont skip putting cheese on the bottom of each pepper—it creates this incredible cheesy layer that prevents the beef from making the peppers soggy
- If your peppers wobble in the dish, slice a tiny bit off the bottoms to make them sit flat
03 -
- Freeze your beef for 20 minutes before slicing—it makes getting those thin restaurant style cuts so much easier at home
- Pat your peppers dry with paper towels before filling so they do not become watery as they bake