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The Philly cheesesteak is an iconic American dish that has captured the hearts and taste buds of food lovers for generations. Originating from the bustling streets of Philadelphia in the early 20th century, this savory sandwich is known for its rich flavors, tender meat, and gooey cheese, creating a culinary experience that’s both satisfying and indulgent. Over the years, the cheesesteak has evolved into a beloved staple across the United States, with variations popping up in various regions, each adding its unique twist to the classic.

Philly Cheesesteak Loaded Stuffed Peppers

Savor the flavors of classic Philly cheesesteaks with a twist in these Philly Cheesesteak Loaded Stuffed Peppers! Perfect for a hearty meal, these vibrant bell peppers are packed with tender ribeye steak, sautéed onions, mushrooms, and garlic, all topped with gooey provolone cheese. Easy to make and visually stunning, this dish is a flavorful delight the whole family will love. Give your dinner a delicious upgrade with this crowd-pleaser!
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Ingredients
  

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

1 lb ribeye steak, thinly sliced

1 medium onion, thinly sliced

1 cup mushrooms, sliced

2 cloves garlic, minced

1 cup provolone cheese, shredded

1 tablespoon Worcestershire sauce

1 tablespoon olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.

    Cook the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the sliced ribeye steak and season with salt and pepper. Cook until browned, about 5 minutes. Remove and set aside.

      Sauté Vegetables: In the same skillet, add the onions and mushrooms. Sauté until they are tender, about 4-5 minutes. Add the minced garlic and cook for an additional minute.

        Combine: Return the cooked steak to the skillet. Stir in the Worcestershire sauce and combine everything well. Remove from heat.

          Stuff the Peppers: Carefully spoon the steak and vegetable mixture into each of the prepared bell peppers, packing them tightly. Top each stuffed pepper with shredded provolone cheese.

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

              Garnish and Serve: Remove from the oven and let the stuffed peppers cool for a few minutes. Garnish with fresh parsley before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4