We love these 'unstuffed cheesesteaks!!'

Mia

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 stuffed peppers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.

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  • 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

488 calories; protein 26.3g; carbohydrates 10.4g; fat 38.9g; cholesterol 89.1mg; sodium 594.4mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2018
Baked peppers for 15 minutes and they turned out the way I like them with a slight crunch even with the extra time to melt the cheese on top. Prior to stuffing the peppers I mixed shredded cheese with the meat as well as the top. This is a keeper! Read More
(6)

Most helpful critical review

Rating: 3 stars
01/23/2019
Not bad for a starter recipe. Chopped the pepper tops added onion garlic and cheese. Need to think about seasoning the meat. Will try again. Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2018
Baked peppers for 15 minutes and they turned out the way I like them with a slight crunch even with the extra time to melt the cheese on top. Prior to stuffing the peppers I mixed shredded cheese with the meat as well as the top. This is a keeper! Read More
(6)
Rating: 4 stars
02/23/2019
typically disappointing for all things philly cheese steak. taste was pretty good but i'm still looking. 8 ) Read More
Rating: 5 stars
01/17/2021
Whole family really liked this recipe. Some changes I made: 1. Baked in muffin tin to help stand up. 2. Used pepper tops diced instead of the mushrooms and sauteed with the onions and 3 cloves of garlic. Then added 2 containers of fresh cheesesteak meat and 1 Tblsp. Montreal steak seasoning cooking until almost done. Added 1- 1 1/2 cups of pasta sauce (just enough to make the mixture slightly wet) and cooked till heated through. 3. When filling peppers: put piece of cheese in bottom of each pepper, filled halfway, added another piece of cheese, filled remaining and then topped with cheese. Read More
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Rating: 3 stars
01/23/2019
Not bad for a starter recipe. Chopped the pepper tops added onion garlic and cheese. Need to think about seasoning the meat. Will try again. Read More
Rating: 5 stars
01/13/2019
This was really easy and my Husband loved it too. Read More
Rating: 5 stars
01/30/2019
These were soooo good! Hubby said it's a "make again" dish. Read More
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Rating: 5 stars
01/09/2019
Awesome!! I m a big fan of Philly Steak sandwiches and I didn't miss the hoagie roll at all. I will most defiently be making this agan and again. Read More
Rating: 5 stars
01/14/2019
Will do again! Read More
Rating: 4 stars
08/31/2019
this was awesome I put the filling in mini sweet peppers to serve as an appetizer. It was a huge hit! Read More
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