These stuffed peppers pack all the savory flavors of a classic Philly cheesesteak into a quick and easy Instant Pot meal. Perfect for a cozy weeknight dinner, they’re hearty, cheesy, and full of deliciousness in every bite.
Start by turning on your Instant Pot and setting it to the sauté function. 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. Transfer this mixture to a bowl and set it aside.
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. Once done, mix the browned sirloin into the bowl with the mushroom and onion mixture.
Give the pot insert a quick rinse, then pour in about half a cup of water. Place a steamer rack inside. Take your pepper halves and line each one with a slice of provolone cheese at the bottom. Fill them up with the sirloin and mushroom mix, then cover each pepper half with a piece of aluminum foil. Set the filled peppers on the rack inside the Instant Pot.
Seal the lid and set the pressure cooker to high pressure for 25 minutes, following your machine’s instructions. It might take 10 to 15 minutes to come up to pressure. When the cooking time is up, carefully release the pressure using the quick-release method.
Transfer the peppers to a baking sheet, remove the foil, and top each pepper with another slice of provolone. Place them under the broiler on a rack about 6 inches from the heat and broil until the cheese is melted and golden, which should only take a couple of minutes. Keep an eye on them so they don’t burn!
- Use a good quality beef with some fat for the best flavor and juiciness.
- Don’t overfill the peppers to ensure even cooking and prevent spills.
- Let the pressure release naturally for a few minutes before quick releasing to keep the filling moist.
This dish combines the bold flavors of a classic Philly cheesesteak with the convenience of the Instant Pot. It’s a great way to enjoy a comforting meal that’s packed with savory meat, melted cheese, and tender peppers in less time. Plus, it’s a crowd-pleaser that feels both hearty and fresh.
Serve these stuffed peppers with a simple side salad or steamed vegetables to balance the richness. A dollop of sour cream or a drizzle of hot sauce adds an extra layer of flavor. They also pair well with crusty bread to soak up any delicious juices.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven until heated through. Avoid freezing if possible, as the peppers may become watery when thawed.
