Philly Cheese Steak Stuffed Peppers

Philly Cheese Steak Stuffed Peppers

I’m not a big sandwich eater. Normally with a hamburger I’ll remove the bread and just eat the rest with a fork. So when I found this recipe, I knew it was perfect for me. Philly Cheese Steak Stuffed Peppers-all the goodness of the cheese steak without the bread!

This recipe is easy to prep and from start to finish can be made in about an hour. The first thing you start with is lean beef. You can use a roast or a steak and you’ll need around a pound. (For this recipe I used a chuck roast.) You’ll also want to cut four bell peppers in half and clean out the seeds. Finally slice about 2 cups of onions. That’s the main prep for the entire recipe.

Philly Cheesesteak Stuffed Peppers - Main Ingredients

Start a large pot of water to blanch the peppers in. In a large skillet add the beef and 2-3 tablespoons of olive oil. Cook the meat until it is brown on medium-high heat. Once it has browned, add in the onions, Worcestershire sauce, salt, and pepper. Stir it thoroughly then add 3 cups of water. Keep it simmering for 25 minutes then cook off the remaining water. Add 1 cup of shredded Mozzarella cheese and stir.

Once the water in the large pot starts boiling drop in the peppers and let them cook for 6 minutes. Using tongs remove them one at a time and let the water drip off before placing them open side up in a glass baking dish.

Philly Cheese Steak Stuffed Peppers - Ready To Stuff

Take four slices of the Provolone cheese and cut them in half. Place one half in the bottom of each pepper.

Philly Cheese Steak Stuffed Peppers - Cheese

Divide the meat mixture evenly between all 8 peppers.

Philly Cheese Steak Stuffed Peppers - Meat Filling

Cut the remaining four slices of Provolone in half, then in half again. Top each pepper with two quarters of the cheese.

Philly Cheese Steak Stuffed Peppers - Ready For The Oven

Bake at 350º F for 20 minutes or until the cheese has started to turn golden brown on top.

Philly Cheese Steak Stuffed Peppers

We had these for dinner with a side salad and they were delicious! The leftovers keep really well and they provided lunch for a couple days as well. I hope you enjoy the recipe as much as we do!

 

 

Emily's Signature

Philly Cheese Steak Stuffed Peppers

Ingredients:

  • 1 lb. Lean Beef, a roast or steak works well
  • 4 Bell Peppers
  • 2 cups sliced Onion
  • 1 cup Mozzarella Cheese
  • 8 slices Provolone Cheese
  • 2-3 tablespoons Olive Oil
  • 3 tablespoons Worcestershire Sauce
  • Salt and Pepper
  • 3 cups Water

Instructions:

  1. Slice beef into thin strips against the grain.
  2. Cut bell peppers in half lengthwise, then cut out stems and seeds.
  3. Slice onions into thin strips.
  4. Preheat oven to 350º F.
  5. Start a large stock pot of water to boil to blanch the peppers.
  6. In a large skillet add the beef and 2-3 tablespoons of olive oil. Cook the meat until it is brown on medium-high heat.
  7. Once the meat has browned, add in the onions, Worcestershire sauce, salt, and pepper. Stir thoroughly then add 3 cups of water. Keep it simmering for 25 minutes then cook off the remaining water.
  8. Add 1 cup of shredded Mozzarella cheese and stir.
  9. Once the water in the stock pot comes to a boil add the peppers and cook for 6 minutes. Use tongs to remove them and let the water drip off. Place them open side up into a large baking dish.
  10. Take four slices of the Provolone cheese and cut them in half. Place one half in the bottom of each pepper.
  11. Divide the meat mixture evenly between all 8 peppers.
  12. Cut the remaining four slices of Provolone into quarters. Top each pepper with two quarter pieces of the cheese slices.
  13. Bake for 20 minutes or until the cheese has started to turn golden brown on top.
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