Philly Cheesesteak Stuffed Peppers


  • 4 large bell peppers
  • 1 pound of thinly sliced steak (such as ribeye or sirloin)
  • 1 onion, sliced
  • 8 ounces of mushrooms, sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 tablespoon of Worcestershire sauce
  • 1/2 teaspoon of garlic powder
  • Salt and pepper to taste
  • 4 slices of provolone cheese


  1. Preheat the oven to 375°F (190°C).
  2. Cut off the tops of the bell peppers and remove the seeds and membranes.
  3. In a large skillet, heat the olive oil over medium-high heat.
  4. Add the sliced onions and mushrooms to the skillet and sauté until they’re softened and browned, about 5-7 minutes.
  5. Add the minced garlic to the skillet and sauté for an additional 30 seconds.
  6. Add the sliced steak to the skillet and cook until browned, about 5-7 minutes.
  7. Add the Worcestershire sauce, garlic powder, salt, and pepper to the skillet and stir until the steak is fully coated.
  8. Spoon the steak mixture into the bell peppers, filling them about 3/4 of the way full.
  9. Top each pepper with a slice of provolone cheese.
  10. Place the stuffed peppers in a baking dish and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the peppers are tender.
  11. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.

Enjoy your delicious Philly Cheesesteak Stuffed Peppers!

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