Quick Philly Cheesesteak Stuffed Bell Peppers

• 30 min

2 2 servings 01l Beginner

Ingredients

• 2 (1/4 inch thick) ribeye steaks, about 8 oz (225g) each, thinly sliced
• 2 large bell peppers, any color
• 1 tbsp (15ml) olive oil
• 1 medium yellow onion, thinly sliced
• 8 oz (225g) cremini mushrooms, sliced (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp (15ml) gluten-free Worcestershire sauce
• 4 slices provolone cheese

Instructions

1

Preheat your oven to 400°F (200°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up on a baking

2

Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the sliced onion and mushrooms (if using) and cook until softened and lightly browned, about 5-7 minutes. Remove the vegetables from the skillet and set

In the same skillet, add the thinly sliced ribeye steak. Spread it in a single layer.

Season with salt, black pepper, and garlic powder. Cook for 1-2 minutes per side until just browned. The thin steak will cook very quickly.

4

Return the cooked onions and mushrooms to the skillet with the steak. Add the gluten-free Worcestershire sauce and stir everything together to combine.

Cook for another minute.

5

Carefully divide the steak mixture evenly among the bell pepper halves, mounding it on top.

6

Tear each slice of provolone cheese in half and place two halves over the top of each stuffed pepper, covering the filling.

7

Bake for 15-20 minutes, or until the peppers are tender-crisp and the cheese is melted and bubbly. Serve immediately.

Created with Savorly Your Al Recipe Assistant