Cheesesteak Stuffed Peppers Food

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Slice peppers in half lengthwise, remove ribs and seeds.
• Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
• Preheat oven to 400*.
• Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
• Line the inside of each pepper with a slice of provolone cheese.
• Fill each pepper with meat mixture until they are nearly overflowing.
• Top each pepper with another slice of provolone cheese.
• Bake for 15-20 minutes until the cheese on top is golden brown.

CHEESESTEAK-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
• In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
• Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
• Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
• Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
• Cut 9 of the provolone slices in half.
• Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
• Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
• Top with parsley.
• Enjoy!

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
• Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
• Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
• Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
• Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

BEST PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• In a bowl Mix Beef, Salt, Tenderizer and Buttermilk.
• Cover and sit in refrigerator for 2 hours.
• Boil The 4 Bell Peppers for about 10 minutes. Boil Longer if you want the peppers to be a bit softer.
• Heat Oven to 400 Degrees.
• After 2 hours of Marinade, Rinse marinade off meat.
• Then lightly season with Garlic powder, Onion powder, and Black pepper.
• Heat skillet with light olive oil; Pan Sear Meat, Diced Onion, green pepper and mushroom Until done.
• Fill Peppers:.
• 1. Shredded Mozzarella.
• 2. Meat mixture.
• 3. Teaspoon of diced tomatoes.
• Repeat until Pepper is overflowing.
• Place Peppers in a pan that has Walls so they can have support while they cook. Place any left over diced tomatoes in the bottom of pan.
• Cook for 15-20 Minutes, Take out Then place Provolone slice on each then Broil for 1-2 minutes, or until the cheese starts to brown.

INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
• Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
• Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
• Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
• Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.