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To create the perfect Philly Cheesesteak Loaded Stuffed Peppers, it's essential to understand the core components of this dish. Each ingredient plays a unique role in contributing to the overall flavor and texture, ensuring that every bite is as delicious as the last.

Philly Cheesesteak Loaded Stuffed Peppers

Dive into the delicious world of Philly Cheesesteak Loaded Stuffed Peppers! These vibrant bell peppers are filled with tender ribeye or sirloin steak, sautéed onions, mushrooms, and garlic, all topped with ooey-gooey provolone cheese. Perfect for a hearty dinner or meal prep, this recipe is easy to follow and packed with flavor. Bake them to golden perfection for a crowd-pleasing dish that’s both satisfying and colorful. Don’t miss out on this tasty twist!
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Ingredients
  

4 large bell peppers (green, red, yellow, or a mix)

1 lb ribeye steak or sirloin, thinly sliced

1 medium onion, diced

1 cup mushrooms, sliced

2 cloves garlic, minced

1 cup provolone cheese, shredded (or mozzarella)

1 tablespoon Worcestershire sauce

1 teaspoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preparation of Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

    Cook the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook for about 2-3 minutes until just browned. Remove the steak from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the diced onions and sliced mushrooms. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute.

        Combine Ingredients: Return the cooked steak to the skillet. Add Worcestershire sauce and mix everything together, cooking for another 2-3 minutes until fully combined and heated through.

          Stuff the Peppers: Remove the skillet from heat. Carefully stuff each bell pepper with the steak and vegetable mixture, pressing down gently to pack it in.

            Add Cheese: Top each stuffed pepper with a generous amount of shredded provolone cheese.

              Bake: Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Once done, let the peppers cool for a few minutes. Garnish with chopped fresh parsley before serving.

                  Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6