Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

from goodhousekeeping.com
65 min
4 servings

Philly Cheesesteak Stuffed Peppers star sirloin stuffed into peppers for a fun all-in-one meal inspired by Philly cheesesteak.

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. 1

    Heat 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. 2

    Meanwhile, 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. 3

    Heat 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. 4

    Add 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. 5

    Add steak, mushrooms, and any juices to skillet and cook, tossing occasionally, to heat through, about 3 minutes. 

  6. 6

    Meanwhile, 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.