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The Philadelphia cheesesteak is an iconic American sandwich that has captured the hearts and appetites of food lovers across the nation. Originating in the streets of Philadelphia during the 1930s, this savory delight showcases thinly sliced beefsteak and melted cheese, typically served in a hoagie roll. Its rich history and irresistible flavor have made it a staple in many households and restaurants, fostering a unique culture around this beloved dish.

Philly Cheesesteak Loaded Stuffed Peppers

Transform your dinner with these delicious Philly Cheesesteak Loaded Stuffed Peppers! Enjoy the classic flavors of a Philly cheesesteak in a healthier, colorful package. By using bell peppers as the base, you'll indulge in a savory filling of seasoned beef, sautéed veggies, and melted cheese, all while benefiting from nutritious veggies. Perfect for family dinners or gatherings! Try this easy recipe and impress your loved ones. #PhillyCheesesteak #StuffedPeppers #HealthyRecipes #ComfortFood #YummyEats
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Ingredients
  

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

1 lb beef steak (ribeye or sirloin), thinly sliced

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

2 cloves garlic, minced

1 cup mushrooms, sliced

1 cup provolone cheese, shredded

1/2 cup cream cheese, softened

1 tablespoon Worcestershire sauce

1 tablespoon olive oil

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: Slice the tops off the bell peppers and remove the seeds. Lightly brush the outsides with olive oil and place them in a baking dish.

      Cook the Beef: In a large skillet over medium-high heat, add olive oil. Once hot, add the sliced steak, season with salt and pepper, and cook until browned, about 3-5 minutes. Remove from the pan and set aside.

        Sauté the Vegetables: In the same skillet, add the chopped onion, green bell pepper, and sliced mushrooms. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

          Combine the Filling: Return the cooked steak to the skillet with the vegetables. Add Worcestershire sauce and mix well. Remove from heat, and stir in the cream cheese until smooth and creamy. Fold in half of the provolone cheese.

            Stuff the Peppers: Generously fill each prepared bell pepper with the cheesesteak mixture, pressing down slightly to pack it in.

              Top with Cheese: Sprinkle the remaining provolone cheese on top of each stuffed pepper.

                Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh parsley. Allow to cool slightly before serving.

                    Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4