Philly Cheesesteak Stuffed Peppers

Name: Philly Cheesesteak Stuffed Peppers
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 4 medium peppers (red, yellow, or orange), halved lengthwise, seeds and ribs discarded; 4 tbsp. olive oil, divided; Kosher salt and pepper; 1 1/4 lb. sirloin steak, thinly sliced; 8 oz. cremini mushrooms, trimmed and sliced; 1 medium onion, sliced; 1 tbsp. red wine vinegar; 1 tbsp. Worcestershire sauce; 1 tsp. Dijon mustard; 8 mild pickled cherry peppers, seeded and sliced (about 1/3 c.); 3 tbsp. flat-leaf parsley leaves, chopped, divided; 4 oz. provolone cheese, coarsely grated (11/2 c.)

It's a cozy winter winner!

By Tina MartinezPublished: Jan 4, 2024

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mike garten

Yields:

4 serving(s)

Total Time:

1 hr 5 mins

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Stuff sirloin into peppers for a fun all-in-one meal inspired by Philly cheesesteak. Load up the provolone and broil until delightfully melty and golden. Psst: This is a genius way to use up that leftover roast!

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Ingredients

4
medium peppers (red, yellow, or orange), halved lengthwise, seeds and ribs discarded
4 Tbsp.
olive oil, divided
Kosher salt and pepper
1 1/4 lb.
sirloin steak, thinly sliced
8 oz.
cremini mushrooms, trimmed and sliced
1
medium onion, sliced
1 Tbsp.
red wine vinegar
1 Tbsp.
Worcestershire sauce
1 tsp.
Dijon mustard
8
mild pickled cherry peppers, seeded and sliced (about 1/3 c.)
3 Tbsp.
flat-leaf parsley leaves, chopped, divided
4 oz.
provolone cheese, coarsely grated (11/2 c.)

Directions

1. Step 1Heat oven to 375°F. On rimmed baking sheet, arrange pepper halves, cut sides down; drizzle with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Roast until peppers are slightly tender, 16 to 20 minutes. Transfer peppers, cut sides up, to 9- by 13-inch broil-safe baking dish. Arrange rack 4 to 6 inches from broiler and heat broiler to high.
2. Step 2Meanwhile, heat 1 tablespoon oil in large skillet on medium-high. Season steak with 1/4 teaspoon each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to bowl.
3. Step 3Heat 1 tablespoon oil in large skillet on medium. Add mushrooms and cook, undisturbed, 3 minutes. Season with 1/4 teaspoon salt and cook, tossing twice, until browned, 4 to 6 minutes; transfer to same bowl.
4. Step 4Add remaining tablespoon oil to skillet, then onion, and season with 1/4 teaspoon each salt and pepper; cook, covered, stirring occasionally (and lowering heat as necessary), until tender and starting to release liquid, 6 to 8 minutes. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until caramelized (adding a splash of water if onions stick to pan or are browning too quickly), 10 to 12 minutes. Stir in red wine vinegar, scraping up any browned bits.
5. Step 5Add steak, mushrooms, and any juices to skillet and cook, tossing occasionally, to heat through, about 3 minutes.
6. Step 6Meanwhile, in small bowl, whisk together Worcestershire, Dijon, and 1 tablespoon water. Stir into skillet and cook 1 minute. Remove from heat and fold in cherry peppers and half of parsley. Divide mixture among cooked peppers and top with provolone. Broil until cheese is melted and golden brown, 2 to 3 minutes. Serve sprinkled with remaining parsley.

NUTRITIONAL INFORMATION (per serving): About 589 cal, 39.5 g fat (14 g sat), 126 mg chol, 1,504 mg sodium, 18 g carb, 3 g fiber, 5 g sugar (0 g added sugar), 39 g pro

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