Looking for a delicious weeknight dinner recipe? Try these Philly Cheesesteak Stuffed Bell Peppers that are a healthier take on the classic Philadelphia sandwich. This dish combines the great taste of a Philly Cheesesteak with some extra veggies like bell peppers, onions, and mushrooms and is the perfect addition to your dinner menu this week. Don’t sleep on these delicious stuffed peppers, they’re a delicious and easy crowd pleaser. Topped with melty provolone cheese and chopped parsley, the flavor of this dish can’t be beat.
Philly Cheesesteak Stuffed Bell Pepper Recipe
We looooove that this recipe is a great way to get that delicious Philly Cheesesteak flavor but with a healthy twist and some extra veggies. This is the recipe you’ve been looking for to fill that slot in your weeknight dinner menu!
Ingredients
- 4 bell peppers halved
- About 1 tbsp. olive oil or butter
- 1/2 white onion sliced
- 16 oz. mushrooms sliced
- 3 cups steak thinly sliced
- 2 tsp. Italian seasoning
- 16 slices provolone cheese
- Freshly chopped parsley for garnish
Instructions
- Preheat oven to 325 degrees and place the halved bell peppers in a large baking pan, cut side up.
- Place one piece of provolone cheese in each pepper and set them aside.
- In a large skillet over medium-high heat, add the olive oil or butter to the pan and cook your onions and mushrooms with salt and pepper to taste until they’re soft.
- Add steak and Italian seasoning and cook until steak is medium rare as it will cook slightly more in the oven.
- Add the steak, onion & mushroom mixture into the peppers and top each one with one more piece of provolone cheese.
- Bake in the oven for 25-30 minutes until peppers are slightly softened then broil for about 3 minutes to finish the provolone cheese on top.
- Garnish with parsley before serving and enjoy!