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In the world of comfort food, few dishes are as beloved as the classic Philly cheesesteak. Originating from the vibrant streets of Philadelphia, this iconic sandwich features rich, savory flavors of thinly sliced steak, melted cheese, and sautéed vegetables, making it a staple in many households across the United States. The allure of the Philly cheesesteak lies not only in its hearty ingredients but also in its versatility; it can be enjoyed at lunch, dinner, or even as a late-night snack.

Philly Cheesesteak Loaded Stuffed Peppers

Elevate your dinner game with these Philly Cheesesteak Loaded Stuffed Peppers! Deliciously packed with tender ribeye or flank steak, sautéed onions, and mushrooms, all topped with gooey provolone cheese. This easy recipe combines savory flavors and vibrant colors, making it a feast for the eyes and the taste buds. Perfect for any night, these peppers are simple to prepare and will impress your family and friends. Don't forget to garnish with fresh parsley! Enjoy every bite!
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Ingredients
  

4 large bell peppers (any color)

1 lb ribeye steak or flank steak, thinly sliced

1 medium onion, finely chopped

1 cup mushrooms, sliced (optional)

2 cups provolone cheese, shredded

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle or brush the outside and inside of the peppers with a bit of olive oil and place them in a baking dish.

      Cook the Steak: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the thinly sliced steak. Season with salt and pepper. Cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.

        Sauté Vegetables: In the same skillet, add the chopped onions and sliced mushrooms (if using). Cook for about 4-5 minutes, until the onions are translucent and mushrooms are tender. Add the minced garlic and Worcestershire sauce; cook for another 1-2 minutes.

          Combine Ingredients: Return the steak to the skillet and mix everything well. Cook for an additional minute, allowing the flavors to meld together. Remove the skillet from heat.

            Stuff the Peppers: Spoon the steak and vegetable mixture into each bell pepper until packed tightly. Top each stuffed pepper generously with shredded provolone cheese.

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

                Garnish and Serve: Once done, remove the stuffed peppers from the oven. Let them cool for a few minutes. Garnish with chopped fresh parsley before serving.

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