Philly Cheesesteak Stuffed Peppers
Sautéed onions and mushrooms with thin slices of steak baked in bell pepper halves and covered in layers of provolone cheese. It's like the famous American Mushroom Philly Cheesesteak sandwich but without all the carbs.
Servings: 4
Ingredients
- 4 large bell peppers, halved (any color), seeded and ribs removed
- 1 Tbsp olive oil
- 1 large onion, sliced lengthwise (red, yellow, or white)
- 16 oz. baby bella mushrooms
- 1 ½ lb. top sirloin, flank steak, or ribeye thin sliced against the grain; season with salt and pepper
- 2 tsp Italian Seasoning Blend
- 16 slices provolone
- Salt and freshly ground black pepper
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 325°F. In a 13 x 9-inch baking dish, layout bell peppers and bake for 30 minutes, until tender. Meanwhile in a large skillet over medium-high heat, add oil, onions, and mushrooms; season with salt and pepper. Cook until soft about 6 minutes. Add steak and cook 3 minutes more, flipping the steak pieces over.
- Turn oven to BROIL. Drain any liquid that is in the baked peppers. Lay a piece of provolone in each of the peppers. Divide the steak mixture between each of the peppers and top with another slice of provolone. Broil for 3-4 minutes until golden on top. Garnish with chopped parsley before serving.