Philly cheesesteak stuffed peppers
All the cheesesteak flavor with none of the bread: shaved steak, onions and mushrooms packed into sweet peppers under melted provolone.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.53 a serving
- 440 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 green bell peppers
- 1 yellow onion, diced
- 8 oz baby bella mushrooms, sliced
- 1 lb shaved steak
- 8 slices provolone slices
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
Each serving has about 440 calories, 36 g protein, 16 g carbs and 28 g fat, and costs about $4.53 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No baby bella mushrooms? White mushrooms work.
- No shaved steak? Sirloin steak works.
- No provolone slices? Shredded mozzarella works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the peppers , them, pull out the white ribs, and set them cut side up in a 9x13-inch baking dish.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Seed. Seeding means scraping out the seeds and white ribs, usually from peppers, tomatoes or squash. In hot peppers the ribs hold most of the heat, so wash your hands after and don’t touch your eyes.
How you’ll know: The inside is smooth and clean, with no seeds or white ribs left.
the empty pepper halves 10 minutes to soften them a little.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 10 min
Meanwhile, heat the oil in a large over medium-high. Cook the onion and mushrooms 5 to 6 minutes, stirring, until soft and .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min 30 sec
Add the steak, garlic powder, salt and pepper and cook 3 to 4 minutes, pulling the slices apart with a spatula, until no pink is left.
Medium-high heatTimer: 3 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Tear 4 provolone slices in half and tuck a half into each pepper. Pack the steak filling on top and cover each with half of another slice.
Dolly’s tip: Cheese on the bottom and the top melts into the filling and holds it together.10 to 12 minutes, until the cheese and bubbles.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 11 min
Scatter the parsley over and serve two halves each.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
