That first hiss from the cooker tells you somethin real good is about to happen.
You notice that kinda bubbly sound, and you feel your heart beat a little faster. Gotta say, it kinda makes you excited, gimme that satisfaction of pressure build. It means you're doin somethin right, and the flavors are just about to come together.
You got your ingredients ready, and you're just waitin for that pressure to do its thing. When it hits that perfect pressure build, you know it's gonna be tender pull time. You keep an eye on the quick release so you don't overcook. Pretty satisfying, huh?
That sound means your peppers and filling are gettin all soft and tender. You go for the slow release now, just to make sure everything settles before you open. You open the cooker, and you know you gonna love the smell and flavor. It's a little messy, but that's part of the fun.
Once you taste it, you notice how the beef is soft but not mushy. The veggies just melt in your mouth. It's perfect right from the pot but also great as leftovers.
This dish is a win for busy nights and flavor lovers. You get tender, flavorful peppers that's kinda everything you want in a meal. You gonna love how easy and tasty this turns out every time.
Philly Cheesesteak Stuffed Peppers
Ingredients
Ingredients
- 2 green bell peppers halved
- ¼ teaspoon salt divided
- ¼ teaspoon freshly cracked black pepper divided
- 1 yellow onion sliced thin
- 4 tablespoon butter divided
- ¼ cup vegetable oil divided
- 8 oz white mushrooms sliced thin
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 14 oz shaved beef steak
- 4 slices Provolone cheese
Instructions
Instructions
- Gather ingredients.
- Preheat oven to 350℉.
- Half the bell peppers, remove the seeds, and brush lightly with vegetable oil and a sprinkle of salt and pepper. Bake for 25 minutes, cut side up, to help them soften before filling.¼ teaspoon salt, ¼ teaspoon freshly cracked black pepper, ¼ cup vegetable oil
- Julienne (thinly slice) the yellow onion.1 yellow onion
- Melt 2 tablespoon butter and 2 tablespoon vegetable oil in large skillet and cook onions until very soft and beginning to caramelize over medium-high heat, about 10 minutes. Sprinkle with a bit of salt.1 yellow onion, 4 tablespoon butter, ¼ cup vegetable oil, ¼ teaspoon salt
- Slice the mushrooms and add to pan with garlic powder, remaining salt and pepper, and Worcestershire sauce, stirring to combine and continuing to cook until very soft, about 8 minutes, scraping up any bits from the bottom of the pan as you go.8 oz white mushrooms, 1 teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon freshly cracked black pepper, 1 tablespoon Worcestershire sauce
- Reduce heat to medium and add remaining butter and oil to pan.4 tablespoon butter, ¼ cup vegetable oil
- Once melted, add the shaved beef steak.14 oz shaved beef steak
- Using your spatula, separate the beef steak as it cooks to make sure it is evenly browned.14 oz shaved beef steak
- Add the par-cooked bell peppers to a parchment-lined baking sheet.
- Stuff each halved par-cooked bell pepper with the meat and veggie filling. They should be very full!1 yellow onion, 8 oz white mushrooms, 14 oz shaved beef steak
- Top with sliced provolone cheese and put the peppers back in the oven for another 20 minutes. Serve, and enjoy.4 slices Provolone cheese
