THE RECIPE JOURNAL · Main Course
Easy Instant Pot® Philly Cheesesteak Peppers
This flavorful recipe combines tender steak, melted cheese, and sweet bell peppers for a quick and satisfying meal. Perfect for busy weeknights, it’s made all in one pot for easy cleanup and maximum taste.
FROM THE KITCHEN • Easy Instant Pot® Philly Cheesesteak Peppers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by turning on your Instant Pot to the sauté setting. Add a bit of oil and butter, then toss in the mushrooms and onions. Cook them for about 5 minutes until they start to soften, then add the garlic and sauté for another 30 seconds. Scoop this mixture out into a bowl for now.
02
Step 2
Next, add the sirloin to the pot along with Italian seasoning, garlic salt, and black pepper. Cook the meat until it’s nicely browned, which should take around 5 minutes. Mix the cooked sirloin back into the bowl with the mushrooms and onions.
03
Step 3
Give the pot a quick rinse, then pour in about half a cup of water and set a steamer rack inside. Take your pepper halves and place a slice of provolone cheese at the bottom of each one. Fill them with the meat and mushroom mixture, then cover each pepper with a piece of foil. Arrange the stuffed peppers on the rack inside the pot.
04
Step 4
Lock the lid and set the Instant Pot to high pressure for 25 minutes. It might take 10 to 15 minutes for the pressure to build up. When the cooking time is up, carefully release the pressure using the quick-release method, then open the lid.
05
Step 5
Transfer the peppers to a baking sheet and take off the foil. Add another slice of provolone on top of each pepper. Place the peppers under a preheated broiler and cook until the cheese bubbles and turns golden, which usually takes between 1 to 3 minutes. Keep an eye on them so they don’t burn!
Why you’ll love it
This dish combines the classic flavors of a Philly cheesesteak with the convenience of the Instant Pot. It’s quick to prepare, packed with savory beef and melted cheese, and uses bell peppers as a healthy, low-carb alternative to bread. Perfect for busy weeknights or when you want a comforting meal without a lot of fuss.
How to serve
Serve these stuffed peppers with a simple green salad or steamed vegetables for a balanced meal. You can also add a side of crispy potato wedges or garlic bread if you want something more filling. A drizzle of your favorite hot sauce can add a nice kick.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent the peppers from becoming too soft. You can also freeze the stuffed peppers for up to 2 months; thaw overnight before reheating.
