philly cheesesteak stuffed peppers
Stuffed bell peppers filled with a savory mix of Philly steak, sautéed onions, mushrooms, and provolone cheese, then baked until golden and delicious.
Ingredients
- 3 large green bell peppers halved lengthwise and seeded
- 1 14 oz package thinly sliced frozen Philly beef steak
- 1 large sweet onion diced
- 1 6 oz package sliced baby bella mushrooms, diced
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Montreal steak seasoning or more to taste
- 6 slices provolone cheese
Instructions
- Preheat the oven to 400°F (200°C). Place the bell pepper halves cut-side up on a baking sheet.
- Heat a 12-inch skillet over medium heat and cook the steak, stirring until lightly browned, about 10 minutes. Remove from the skillet and set aside.
- In the same skillet, add the onion, mushrooms, olive oil, garlic, and steak seasoning. Cook, stirring occasionally, until the onions and mushrooms are tender, about 5 minutes.
- Return the steak to the skillet and cook for an additional 3-5 minutes, stirring to combine.
- Spoon the steak mixture into the bell pepper halves, filling them generously. Top each with a slice of provolone cheese.
- Bake in the preheated oven for about 15 minutes, or until the cheese is golden and bubbly. Let cool before serving.