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Per serving
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- 1
Cook the mushrooms and onion
Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the sliced mushrooms and sliced sweet onion; cook and stir until crisp-tender, 6-8 minutes. Add the minced garlic, thyme, oregano, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer. Transfer to a large bowl.
- 2
Sear the steak and build the filling
In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the thinly sliced sirloin along with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in the cubed cream cheese, 1-1/2 cups of the pepper jack and the mushroom-onion mixture just until the cheeses melt. Remove from heat.
- 3
Stuff the peppers
Cut and discard the tops from the green peppers; remove the seeds and membranes. Pack each pepper full with the steak-and-cheese mixture.
- 4
Cook and finish
Place a trivet and 1 cup water in a 6-quart electric pressure cooker. Set the peppers on the trivet. Lock the lid, close the pressure-release valve, and pressure-cook on high for 10 minutes; quick-release the pressure. Sprinkle the peppers with the remaining 1/2 cup pepper jack, cover, and let stand until the cheese melts, about 5 minutes.
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Philly Cheesesteak Stuffed Peppers
Created by: MacroMeals
Ingredients
- 2 tbsp canola oil
- 1/2 lb mushrooms
- 1 sweet onion
- 2 garlic cloves
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb beef top sirloin steak
- 8 oz cream cheese
- 2 cup pepper jack cheese
- 4 green peppers
Instructions
- Cook the mushrooms and onionHeat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the sliced mushrooms and sliced sweet onion; cook and stir until crisp-tender, 6-8 minutes. Add the minced garlic, thyme, oregano, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer. Transfer to a large bowl.
- Sear the steak and build the fillingIn the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the thinly sliced sirloin along with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in the cubed cream cheese, 1-1/2 cups of the pepper jack and the mushroom-onion mixture just until the cheeses melt. Remove from heat.
- Stuff the peppersCut and discard the tops from the green peppers; remove the seeds and membranes. Pack each pepper full with the steak-and-cheese mixture.
- Cook and finishPlace a trivet and 1 cup water in a 6-quart electric pressure cooker. Set the peppers on the trivet. Lock the lid, close the pressure-release valve, and pressure-cook on high for 10 minutes; quick-release the pressure. Sprinkle the peppers with the remaining 1/2 cup pepper jack, cover, and let stand until the cheese melts, about 5 minutes.