Instant Pot® Philly Cheesesteak Stuffed Peppers recipe
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Ingredients
- 2 tablespoons olive oil 2 tablespoons butter 1 (8 ounce) package sliced crimini mushrooms 1 small onion, diced 1 tablespoon minced garlic 1 ½ pounds sirloin steak, thinly sliced 2 teaspoons Italian seasoning 1 teaspoon garlic salt ¼ teaspoon ground black pepper ½ cup water 8 slices provolone cheese 2 green bell peppers, halved and seeded
Nutrition Info
- 567 caloriescarbohydrate: 8.9 gcholesterol: 127.9 mgfat: 37.6 gfiber: 2.9 gprotein: 47.6 gsaturatedFat: 18.1 gservingSize: -sodium: 1077.7 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Philly Cheesesteak Stuffed Peppers
Directions
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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.