Instant Pot Philly Cheesesteak Stuffed Peppers Recipes
PHILLY CHEESESTEAK STUFFED PEPPERS
We love these 'unstuffed cheesesteaks!!'
Provided by Mia
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.
- Bake in the preheated oven until just soft, 10 to 15 minutes.
- Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion; cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.
- Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.
- Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 10.4 g, Cholesterol 89.1 mg, Fat 38.9 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 19.3 g, Sodium 594.4 mg, Sugar 4.9 g
INSTANT POT® PHILLY CHEESESTEAK STUFFED PEPPERS
This takes the Philly cheesesteak to new levels, plus it cooks in the Instant Pot® for a quick meal.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
- Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
- Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
- Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
- Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.
Nutrition Facts : Calories 567 calories, Carbohydrate 8.9 g, Cholesterol 127.9 mg, Fat 37.6 g, Fiber 2.9 g, Protein 47.6 g, SaturatedFat 18.1 g, Sodium 1077.7 mg, Sugar 2.5 g
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