Philly Cheesesteak Stuffed Peppers Made in the Instant Pot®

Ingredients

• 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

Ingredient Image

Step 1

Turn on your Instant Pot to the sauté setting. Add a little oil and butter, then toss in the mushrooms and onions. Cook everything for about 5 minutes until they start to soften, then stir in the garlic and cook for another 30 seconds. Scoop this mixture into a bowl and set it aside.

Step 2

Add the sirloin to the pot along with Italian seasoning, garlic salt, and black pepper. Sauté the meat until it’s nicely browned, which should take around 5 minutes. Once done, mix the browned sirloin back into the mushroom and onion bowl.

Step 3

Give the pot a quick rinse, then pour in about half a cup of water and place a steamer rack inside. Lay a slice of provolone cheese at the bottom of each pepper half, then fill them with the sirloin and mushroom mixture. Cover each pepper with a piece of aluminum foil and arrange them on the rack.

Step 4

Lock the lid in place and set your Instant Pot to cook on high pressure for 25 minutes. It might take 10 to 15 minutes for the pressure to build up before the timer starts.

Step 5

While the peppers are cooking, get your oven broiler ready by setting a rack about 6 inches from the heat source and preheating the broiler.

Step 6

When the cooking time is up, carefully release the pressure using the quick-release method. Take off the lid, transfer the peppers to a baking sheet, and remove the foil. Top each stuffed pepper with another slice of provolone, then pop them under the broiler for 1 to 3 minutes until the cheese is melted and golden. Enjoy!