Oh my goodness, if you haven’t tried Philly cheesesteak stuffed peppers yet, you’re in for a treat! Imagine the rich, savory flavors of a classic Philly cheesesteak, all nestled inside vibrant, healthy bell peppers. It’s like a party for your taste buds! I remember the first time I made these; I had some leftover flank steak and thought, why not? The result was so mouthwateringly delicious that it became a staple in my kitchen. Plus, it’s a great way to sneak in some veggies without sacrificing any of that cheesesteak goodness. Trust me, you’ll love how satisfying and wholesome this dish is!
Ingredients for Philly Cheesesteak Stuffed Peppers
Here’s what you’ll need to create these mouthwatering Philly cheesesteak stuffed peppers. Make sure to gather everything beforehand for a smooth cooking experience!
- 4 bell peppers (any color you like, just make sure they’re firm and fresh)
- 1 lb flank steak, thinly sliced (you can also use ribeye for extra flavor!)
- 1 medium onion, diced (I love using sweet onions for a little extra sweetness)
- 1 cup mushrooms, sliced (button or cremini work beautifully here)
- 1 cup provolone cheese, shredded (go ahead and use mozzarella if you prefer a milder flavor)
- 2 tablespoons olive oil (for that lovely sautéed flavor)
- Salt and pepper to taste (don’t be shy, season well!)
How to Prepare Philly Cheesesteak Stuffed Peppers
Getting these Philly cheesesteak stuffed peppers ready is a breeze, and I’m here to guide you every step of the way! Just follow these simple steps, and you’ll have a delicious meal that’ll impress everyone.
Preheat and Prepare
First things first, preheat your oven to 375°F (190°C). This is super important because it ensures that your stuffed peppers cook evenly and thoroughly. While that’s heating up, take your bell peppers, cut the tops off, and remove the seeds. I like to give them a quick rinse, too—just a little wash to keep things fresh!
Sauté the Vegetables
Next, grab a skillet and heat up those 2 tablespoons of olive oil over medium heat. Toss in the diced onions and sliced mushrooms, and sauté them for about 5-7 minutes. You want them to be soft and just slightly caramelized—trust me, the flavor is incredible! Your kitchen will smell amazing at this point!
Cook the Flank Steak
Now, add the thinly sliced flank steak to the skillet with the veggies. Cook it for about 4-6 minutes, stirring occasionally, until it’s nicely browned and no longer pink. You want that juicy flavor to really come through, so don’t rush this step! Season it with salt and pepper to your taste.
Stuff the Peppers
It’s time to stuff those peppers! Take your steak and veggie mixture and carefully fill each bell pepper with it. Don’t be shy—pack it in there! Then, sprinkle a generous amount of shredded provolone cheese on top of each stuffed pepper. That gooey cheese is what dreams are made of!
Bake to Perfection
Place your stuffed peppers in a baking dish and cover them with foil. This helps them cook through without drying out. Bake them for 25-30 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbly. Oh wow, you’re going to love the smell wafting through your home!
Why You’ll Love This Recipe
- Quick to prepare—perfect for busy weeknights!
- A healthy alternative to traditional cheesesteaks, packed with nutrients.
- Flavorful and satisfying, with all the classic tastes you crave.
- Customizable to your liking—switch up the veggies or cheese!
- Great for meal prep; make a batch and enjoy throughout the week.
Tips for Success
To ensure your Philly cheesesteak stuffed peppers turn out perfectly every time, here are some of my favorite tips! First, don’t be afraid to experiment with different cheeses—try cheddar for a sharper bite or even pepper jack for some extra heat. If you want to add more veggies, diced bell peppers or zucchini can work wonders in the filling. For added depth of flavor, you can deglaze the skillet with a splash of Worcestershire sauce after cooking the steak. Oh, and if you’re feeling adventurous, throw in some cooked quinoa or rice for an extra filling twist! Lastly, always taste your filling before stuffing—adjust the seasoning as needed!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a general guideline. For each serving of these delicious Philly cheesesteak stuffed peppers, you can expect approximately 350 calories, 20g of fat, 25g of protein, and 15g of carbohydrates. It’s a wholesome dish that gives you a satisfying meal without the guilt!
FAQ Section
Got questions about these tasty Philly cheesesteak stuffed peppers? I’ve got you covered!
Can I make these ahead of time?
Absolutely! You can prepare the stuffed peppers a day in advance and store them in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they go in cold.
What can I substitute for flank steak?
If you don’t have flank steak, ground beef or turkey makes a great alternative! You can even use shredded chicken for a lighter option.
Can I freeze the stuffed peppers?
Yes, you can! Just assemble and freeze them before baking. When you’re ready to enjoy, thaw in the fridge overnight and bake as directed. It’s a great meal prep option!
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. They reheat beautifully in the microwave or oven!
Serving Suggestions
These Philly cheesesteak stuffed peppers are delicious on their own, but pairing them with the right sides can elevate your meal even further! I love serving them with a crisp side salad to balance the richness, or some homemade sweet potato fries for a satisfying crunch. If you’re feeling indulgent, a drizzle of creamy ranch or zesty BBQ sauce on top adds an extra layer of flavor. Enjoying them with some garlic bread is another great way to soak up all that cheesy goodness!
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Philly Cheesesteak Stuffed Peppers: 5 Flavorful Secrets
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Philly cheesesteak stuffed peppers are a delicious and hearty dish that combines the flavors of a classic Philly cheesesteak with healthy bell peppers.
Ingredients
- 4 bell peppers
- 1 lb flank steak, thinly sliced
- 1 medium onion, diced
- 1 cup mushrooms, sliced
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- Heat olive oil in a skillet over medium heat.
- Add onions and mushrooms, sauté until soft.
- Add flank steak, cook until browned.
- Season with salt and pepper.
- Stuff the mixture into each bell pepper.
- Top with provolone cheese.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove foil and bake for an additional 10 minutes.
Notes
- Feel free to customize with your favorite cheese.
- Use ground beef or turkey as an alternative to flank steak.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: philly cheesesteak stuffed peppers, stuffed peppers, cheesesteak recipe
