Philly Cheesesteak Stuffed Peppers.

Ingredients

• Bell Peppers: 2 large bell peppers (green peppers are traditional for Philly style, but red or yellow add extra sweetness). Cut in half lengthwise and deseeded.
• Beef: 1 lb ribeye steak or shaved beef steak. Slicing ribeye ultra-thin across the grain ensures tenderness. You can also use sirloin or flank steak.
• Onion: 1 medium yellow onion, thinly sliced.
• Mushrooms: 1 cup cremini or white button mushrooms, sliced.
• Cheese: 4 to 6 slices of Provolone cheese (or traditional Cheez Whiz / white American cheese).
• Oil & Seasonings: 1 tbsp olive oil or avocado oil, 1 tsp garlic powder, ½ tsp Worcestershire sauce, salt, and freshly cracked black pepper to taste.

Instructions

Step 1: Prep the Bell Peppers

1. Cut the bell peppers in half lengthwise from stem to base.
2. Remove the seeds and white inner ribs.
3. Lightly spray or brush the insides of the pepper halves with olive oil and sprinkle with a pinch of salt.
4. Place the pepper halves into the air fryer basket cut-side up. Pre-cook at 375°F (190°C) for 5 minutes to soften them slightly before stuffing. Set aside.

Step 2: Cook the Filling

1. Heat olive oil in a skillet over high heat.
2. Add the sliced onions and mushrooms. Sauté for 3 to 4 minutes until softening and browned.
3. Push the vegetables to the edge of the pan and add the thinly sliced steak.
4. Season with garlic powder, salt, black pepper, and Worcestershire sauce.
5. Sear the steak quickly for 2 to 3 minutes until browned. Remove from heat (do not overcook, as it will finish in the air fryer).

Step 3: Assemble & Air Fry

1. Stir 2 slices of chopped provolone directly into the hot beef and vegetable mixture until melted and cohesive.
2. Generously spoon the beef filling into each pre-cooked pepper cavity.
3. Top each stuffed pepper with remaining slices of provolone cheese.
4. Place the stuffed peppers into the air fryer basket.
5. Air fry at 375°F (190°C) for 5 to 7 minutes , or until the cheese is thoroughly melted, bubbly, and lightly golden brown, and the peppers are tender.

Nutrition

Calories: 340 kcal — · Protein: 32 g 64% · Fat: 20 g 26% · Carbohydrates: 8 g 3% Dietary · Saturated Fat: 9 g 45% · Fiber: 2 g 7% · Sugar: 4 g — · Sodium: 480 mg 21%