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Philly cheesesteaks have long held their ground as a beloved icon in American cuisine, particularly in the streets of Philadelphia where they originated. Renowned for their savory combination of thinly sliced beef, gooey melted cheese, and an array of sautéed vegetables, cheesesteaks are a hearty meal that satisfies cravings and warms the soul. However, as culinary creativity continues to thrive, innovative cooks have discovered exciting ways to reimagine this classic dish. One such delightful twist is the creation of Philly cheesesteak loaded stuffed peppers—a dish that not only captures the essence of the traditional cheesesteak but also elevates it with a nutritious, visually stunning presentation.

Philly Cheesesteak Loaded Stuffed Peppers

Elevate your dinner game with these Philly Cheesesteak Loaded Stuffed Peppers! Bursting with flavor, these vibrant green bell peppers are filled with tender steak, sautéed veggies, and a gooey blend of provolone and mozzarella cheese. This delicious dish is easy to prepare and perfect as a hearty meal for any occasion. With just 50 minutes of cooking time, it’s a fun twist on a classic favorite that the whole family will love. Enjoy a cheesy, savory delight!
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Ingredients
  

4 large green bell peppers (halved and seeds removed)

1 lb beef steak (ribeye or flank steak), thinly sliced

1 medium onion, thinly sliced

1 medium green bell pepper, diced (for stuffing)

1 cup mushrooms, sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

1 cup provolone cheese, shredded

1 cup mozzarella cheese, shredded

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.

    Prepare the Peppers: Cut the large green bell peppers in half lengthwise and remove the seeds. Set aside.

      Cook the Beef: In a large skillet, heat olive oil over medium heat. Add the sliced steak and season with salt and pepper. Cook for about 3-4 minutes until browned.

        Sauté Vegetables: Add the sliced onion, diced bell pepper, and sliced mushrooms to the skillet. Sauté for another 4-5 minutes until the vegetables are softened. Stir in minced garlic and Worcestershire sauce; cook for an additional 1-2 minutes until fragrant.

          Add Cheese: Remove the skillet from heat and fold in half of the provolone and mozzarella cheeses, stirring until melted.

            Stuff the Peppers: Spoon the cheesesteak mixture generously into each halved bell pepper.

              Top with Cheese: Place the remaining provolone and mozzarella cheese on top of the stuffed bells.

                Bake: Arrange the stuffed peppers in the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                  Garnish: Once done, remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.

                    Serve: Enjoy these cheesy and flavorful stuffed peppers as a delicious twist on the classic Philly cheesesteak!

                      Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings