Best 3 Philly Cheesesteak Stuffed Peppers Recipes

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.
• Bake in the preheated oven until just soft, 10 to 15 minutes.
• Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion; cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.
• Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.
• Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Slice peppers in half lengthwise, remove ribs and seeds.
• 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 25-30 minutes.
• Preheat oven to 400*.
• Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
• Line the inside of each pepper with a slice of provolone cheese.
• Fill each pepper with meat mixture until they are nearly overflowing.
• Top each pepper with another slice of provolone cheese.
• Bake for 15-20 minutes until the cheese on top is golden brown.

INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
• Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
• Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
• Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
• Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.