PHILLY CHEESESTEAK STUFFED PEPPERS
Make and share this Philly Cheesesteak Stuffed Peppers recipe from Food.com.
Provided by THE BOSS
Categories Roast Beef
Time 20h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 450.1, Fat 32.5, SaturatedFat 16, Cholesterol 98.1, Sodium 580.3, Carbohydrate 9.9, Fiber 2.5, Sugar 4.5, Protein 31.6
PHILLY CHEESESTEAK STUFFED PEPPERS
Philly Cheesesteak Stuffed Peppers with all the flavors of your favorite sub sandwich without the carbs and all the cheese, mushrooms, peppers and beef.
Provided by Sabrina Snyder
Categories Main Course
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef and add the butter and the onions and mushrooms.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth into the pan.
- Scoop the mixture into the bell pepper halves and top with half the cheese.
- Bake for 45 minutes in a covered pan.
- Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Nutrition Facts : Calories 334 kcal, Carbohydrate 9 g, Protein 28 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 739 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
BEST PHILLY CHEESESTEAK STUFFED PEPPERS
Make and share this Best Philly Cheesesteak Stuffed Peppers recipe from Food.com.
Provided by Kara B.
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 988.9, Fat 94.1, SaturatedFat 41.6, Cholesterol 152.8, Sodium 491.2, Carbohydrate 13.1, Fiber 3.3, Sugar 5.9, Protein 23.3
PHILLY CHEESE STYLE STUFFED PEPPERS
bell peppers stuffed with a rich beefy filling
Provided by Star @ the skinny-ish dish
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- In a large skillet over medium heat, add ground beef, season with a pinch or two of kosher salt and pepper. Break up with a spatula and continue to cook until browned. Remove from skillet and set aside.
- In the same skillet add olive oil, diced onion, mushrooms, and peppers. Season them with a little kosher salt and pepper while cooking. Cook for about 3 minutes or until the mixture is soft.
- Add the beef back into the skillet with onions, mushrooms, and peppers. Stir together and sprinkle with flour. Stir to coat the mixture for about 30 seconds.
- Add in 1 cup beef broth, Worcestershire sauce, hot sauce, oregano, seasoned salt, and cream cheese. Stir together until everything is combined and the cheese is melted. Salt and Pepper to taste.
- Slice 3 peppers in half lengthwise, clean out seeds and such, spray peppers with cooking spray, and sprinkle a little salt and pepper on each. In your 9x13 baking dish, add 1/4 cup of beef broth, then place pepper halves inside.
- Stuff each pepper half with Philly Cheese mixture (about 2/3 cup), top evenly with shredded cheese, then spray the cheesy top of each pepper with cooking spray. Cover the dish with tin foil.
- Place in oven, covered, for 30 minutes. Then uncover, and bake for about ten more minutes until cheese is lightly toasted. Enjoy!
PHILLY CHEESE STEAK STUFFED PEPPERS
So easy to make, using deli roast beef. We eat it as a low carb dinner. Not an original recipe, it's become one of my family's favorites.
Provided by Paula Todora
Categories Beef
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds. Spray with nonstick cooking spray, lay cut-side down on cookie sheet and roast in oven for 15 minutes.
- 2. 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 20 minutes.
- 3. Slice roast beef into thin strips and add to the onion/mushroom mixture. Cook 5 minutes.
- 4. Line the inside of each pepper with a slice of provolone cheese.When the meat mixture is done, drain in a colander (lined with a paper towel) to get rid of excess oil and water. Fill each pepper with meat mixture. Top each pepper with another slice of provolone cheese.
- 5. Bake for 15-20 minutes until the cheese on top is golden brown.
PHILLY CHEESESTEAK STUFFED PEPPERS
We love these 'unstuffed cheesesteaks!!'
Provided by Mia
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.
- Bake in the preheated oven until just soft, 10 to 15 minutes.
- Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion; cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.
- Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.
- Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 10.4 g, Cholesterol 89.1 mg, Fat 38.9 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 19.3 g, Sodium 594.4 mg, Sugar 4.9 g
PHILLY CHEESE STEAK-STUFFED BELL PEPPERS
Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.
Provided by Alyshia Wesley
Categories Everyday Cooking
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 11.1 g, Cholesterol 47.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 734.5 mg, Sugar 4.9 g
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From therecipecritic.com
Reviews 6Category Dinner, Main CourseCuisine AmericanTotal Time 30 mins
- In a medium sized skillet on medium heat add the butter, oil, minced garlic, and salt and pepper. Saute until the onions and mushrooms are caramelized about 5-10 minutes.
- Slice the roast beef into thin strips and and add them to the onion mixture. Cook for an additional 5 minutes until it is heated throughout.
- Line the bottom of each pepper with a slice of provolone cheese. Fill the pepper until it is nice and overflowing. Add another slice of cheese on top.
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- On a clean working surface (ideally using gloves) cut the poblano peppers in half and remove the seeds and ribs. Creating two halves that you can stuff. Place the peppers on a large baking sheet and place under the broiler.
- Broil on high for approximately five to seven minutes and then flip and broil the other side for five to seven minutes. Turn off heat in oven and if needed keep peppers inside to warm until needed.
PHILLY CHEESESTEAK STUFFED PEPPERS - FEEDING YOUR FAM
From feedingyourfam.com
Servings 6Total Time 30 minsCategory Beef, Dinner, Main CourseCalories 400 per serving
- Slice the tops off of the peppers and clean out the seeds and ribs from the inside of the peppers.
- Season flank steak pieces with salt and pepper. Pour olive oil into a skillet over medium high heat. Cook flank steak in the skillet for 3-4 minutes until it is cooked through.
- Remove the flank steak from the pan to a clean dish. Place the onions and mushrooms into the pan and season with salt and pepper. Cook and stir until onions are translucent and mushrooms are soft.
PHILLY CHEESESTEAK STUFFED PEPPERS - EVERYDAYMAVEN™
From everydaymaven.com
5/5 (7)Total Time 36 minsCategory Appetizer, MainsCalories 595 per serving
- Preheat oven to 425F. Wash bell peppers, halve from stem to root and use a paring knife to carefully remove all ribs and seeds. Place on a baking sheet and divide 1 T of avocado oil over all eight halves. Rub on both sides and sprinkle a pinch of salt and pepper on each.Place in the oven and bake for 20 minutes.
- While peppers are baking, heat a large (12”) cast iron or stainless frying pan over medium heat.Once hot, add remaining 2 T avocado oil and sliced onion along with ½ teaspoon of both salt and pepper.Sauté for 7 to 8 minutes, stirring frequently, until onions have softened and are fragrant.Add sliced meat and remaining ½ teaspoon of each salt and pepper.
- Sauté for an additional 7 to 8 minutes, stirring frequently, until no pink visible.Remove from heat and strain in a fine mesh strainer if there is any visible liquid / moisture in the frying pan.Set aside until peppers are done.
- Carefully remove peppers from oven (leave oven turned on to 425F.) and turn each to cut side to make it easy to fill them. Evenly divide cooked meat and onion mixture among the eight halves.
PHILLY CHEESESTEAK STUFFED PEPPERS - MY FOOD AND FAMILY
From myfoodandfamily.com
5/5 (1)Category HomeServings 8Total Time 50 mins
- Place pepper halves, cut sides up, in single layer in shallow baking dish. Bake 20 min. or until crisp-tender.
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions, mushrooms and Worcestershire sauce; stir. Cook 6 to 8 min. or until mushrooms are tender, stirring frequently. Add meat and 3/4 cup CHEEZ WHIZ; cook and stir 2 min. Remove from heat.
PHILLY CHEESESTEAK STUFFED PEPPERS - THE COZY COOK
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5/5 (2)Total Time 20 minsCategory Main CourseCalories 468 per serving
- Preheat the oven to 350 degrees. Slice the tops off the peppers and hollow out the inside. Place the peppers on a greased baking sheet, hollow side up, for 15 minutes. While they bake, prepare the rest of the meal.
- Heat the olive oil and butter in a medium skillet over medium-high heat. Add the onions, sliced pepper tops, and mushrooms and sauté for about 5-7 minutes, until the onions have softened.
- Add the shaved steak and desired amounts of salt and pepper. Sauté until all sides of the steak are browned. Use a spatula to toss it around occasionally. This takes about 10 minutes or so. Drain excess liquid from the pan.
CHEESESTEAK STUFFED BELL PEPPERS - JUGHANDLE’S FAT FARM
From jughandlesfatfarm.com
Ratings 1Calories 720 per servingCategory Dinner, Main Course
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
- Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes to color and melt cheese.
LOW CARB KETO PHILLY CHEESESTEAK STUFFED PEPPERS | FOOD ...
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5/5 (6)Total Time 50 minsCategory Dinner, Main CourseCalories 379 per serving
- In a large pan, heat the 1 Tbsp of olive oil on medium heat until shiny. Add in the sliced onions. and a pinch of salt and stir until they are coated in the oil. Cook, stirring every so often, until the onions are caramelized and golden brown, 30-45 minutes. If you have a very hot stove, you may need to turn the heat to medium low, as you don't want them to burn. Don't stir too often, as you want the bottom to caramelize properly.
- While the onions cook, place the prepared peppers in a large pot and cover with water. Bring to a boil and boil for 2-3 minutes, until they just begin to soften. Drain and place on a layer of paper towel, gently patting any of the water off. Arrange the peppers in a 9x13 inch pan and turn your oven to 350 degrees.
- Heat the remaining 1 Tbsp of oil in a large pan on medium heat. Cook the sliced steak until golden brown, draining out the excess fat. Transfer to a plate.
- While the beef cooks, place the cauliflower into a large food processor and process until "rice like." Place it right into the pan that the beef was in and cook on medium heat, stirring occasionally, until golden brown.
PHILLY CHEESESTEAK STUFFED PEPPERS - MYRECIPES
From myrecipes.com
3.5/5 (2)Total Time 1 hr 25 mins
- Preheat oven to broil with rack about 6 inches from heat. Cut bell peppers in half lengthwise; remove and discard seeds and membranes. Toss together halved bell peppers, 1 tablespoon of the oil, and 1/2 teaspoon of the salt in a 13- x 9-inch broiler-safe baking dish. Arrange bell peppers cut side down (they can overlap slightly). Broil in preheated oven until bell peppers are blackened in spots and starting to soften, 5 to 8 minutes. Remove from oven. Flip bell peppers over, and return to oven. Broil until tender-crisp, 6 to 8 minutes. Remove from oven; set aside. Turn oven off.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add onions, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper; cook, stirring occasionally, until onions are translucent and starting to brown, about 20 minutes. Reduce heat to medium-low; cook, stirring occasionally and keeping onions in an even layer, until very tender and brown throughout, about 20 minutes. Remove from heat; stir in vinegar. Transfer to a plate; cover to keep warm. Do not wipe skillet clean.
- Add 1 tablespoon of the oil to skillet; heat over high. Sprinkle steak evenly with remaining 1 teaspoon each salt and black pepper. Add steak to skillet; cook until desired degree of doneness, about 3 minutes per side for medium rare (about 145°). Transfer to a cutting board; let rest 10 minutes.
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- Meanwhile: Heat olive oil in a large skillet or non-stick pan to medium-high heat. Add onion and cook 5–7, stirring often, until translucent and fragrant. Stir in mushrooms, salt and pepper. Cook 5–7 more until lightly browned.
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- Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
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PHILLY CHEESE STEAK STUFFED PEPPERS - PHILLY CHEESE STEAK ...
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Reviews 36Calories 839 per servingCategory Beef
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5/5 (1)Total Time 456160 hrs 30 minsServings 6Calories 310 per serving
- Prepare peppers: Remove the top 1” portion of the pepper, discard the stem and slice any usable pieces from the top portion and set aside. Scrape out the ribs and seeds and discard. Place peppers upright in a baking dish.
- Heat a large skillet over medium-high heat. When hot add oil and sear steak for 5 minutes, stirring until fully cooked through. Remove from pan and place in a large bowl.
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PHILLY CHEESESTEAK STUFFED PEPPERS GROUND BEEF STYLE ...
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5/5 (1)Total Time 1 hrCategory Main DishCalories 795 per serving
- Before you dive into making this recipe, I'd suggest pre-heating your oven to 350° F, and wash 5 large bell peppers.
- Slice the peppers in half, remove the seeds and membranes, place them on a baking sheet, and then cook the peppers in the oven for about 20 minutes while they're still empty.
- Meanwhile, heat the oil of your choice (I prefer bacon grease) in a large skillet, on medium heat, 'til hot. Then sauté the garlic, onion, mushrooms, and green bell pepper for 5 to 8 minutes, or 'til softened.
- Add the ground beef into the skillet, stirring the veggies into the meat. Cook on medium heat for 10 to 15 minutes, or until the meat is browned. Be sure to drain off any excess oil when the meat has finished cooking.
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