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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Philly Cheesesteak Stuffed Peppers

[heart_this] · Sep 30, 2019 · 3 Comments

Philly Cheesesteak Stuffed Peppers

Easy stuffed peppers with all of the flavours of Philly cheesesteaks!

Philly cheesesteak sandwiches are a favourite of mine and I like to use their flavours in other dishes like these cheesesteak stuffed peppers! Cheesesteaks are sandwiches filled with thinly sliced beef that is grilled along with onions and stuffed into a bun with either cheese whiz or provolone! One common addition to these sandwiches is sauteed peppers and an idea that I had was to switch things up by stuffing peppers with the rest of the ingredients! I like to use ground beef rather than the thinly slice steak for these stuffed peppers, and it’s cooked with onions in addition to some tasty seasonings like garlic, Worcestershire sauce, and Montreal steak seasoning before being stuffed into peppers and baked! When the peppers are tender the cheese is added and they are returned to the oven until the cheese melts all nice and ooey and gooey! Yum! This recipe is super easy to make and oh so good!

Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 4

Easy stuffed peppers with all of the flavours of Philly cheesesteaks!

ingredients
  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 cup beef broth
  • 1 table spoon cornstarch
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Montreal steak seasoning (or salt and pepper to taste)
  • 2 large bell peppers (green or your favourite colour), cut in half and seeded
  • 1 cup beef broth
  • 1/2 cup cheese whiz or 4 ounce provolone cheese (deli slices or shredded)
directions
  1. Cook the beef and onions in a skillet over medium-high heat breaking the beef up as you cook it, optionally draining any excess grease.
  2. Add the garlic and cook for a minute.
  3. Add the mixture of the corn starch and broth, followed by the ketchup, Worcestershire sauce, steak seasoning and cook until the sauce thickens a bit, about 3-5 minutes.
  4. Divide the beef mixture between the peppers and place the peppers in a baking dish with the broth in the bottom of the dish.
  5. Bake, covered in foil, in a preheated 400F/200C oven until the peppers are tender, about 20 minutes, before uncovering, topping with cheese and baking until the cheese has melted, about 10 minutes.
Option: Use thinly slices steak instead of ground beef.
Option: Add diced mushrooms to the beef mixture.
Option: Mix even more cheese into the beef before stuffing into the peppers!
Nutrition Facts: Calories 417, Fat 27g (Saturated 11g, Trans 1g), Cholesterol 91mg, Sodium 521mg, Carbs 14g (Fiber 2g, Sugars 7g), Protein 26g

Nutrition by: Nutritional facts powered by Edamam
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Philly Cheesesteak Soup

American, Beef, Food, Gluten-free, Low-carb, Main Course, Recipe, Vegetable

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Reader Interactions

Comments

  1. Emily D'Emidio says

    February 2, 2021 at 8:50 pm

    These came out amazing! My husband is a philly cheesesteak purist and even he was thrilled to pieces!

    Reply
  2. Steve says

    May 14, 2022 at 10:57 am

    This is my kind of comfort food. However, I must question adding onions and or garlic to the ground beef when browning if the excess fat is drained off. In that fat being drained is also some of the flavor of the onions and or garlic. I always brown and drain my ground beef before adding flavorings.

    Reply
    • kevin says

      May 16, 2022 at 8:44 am

      Cooking the onions with the beef saves some cooking time, though it does drain off a little of the flavour along with the grease. I often prefer the time savings compared to the small drop in flavour. Another flavour consideration is the fat content of the beef; the more fat in the beef the more flavour, and the more grease to drain off. Medium ground beef will have more flavour, and more grease to drain off. Using lean or extra lean ground beef will result in very little grease to drain off, and a little less flavour.

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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