These easy prime rib Philly cheesesteak stuffed peppers are a tasty combination of tender pieces of leftover prime rib, mushrooms, onions, and melted cheese! Use leftover steak, roast beef, or pot roast to make these delightful stuffed bell peppers any night of the week!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Appetizers, Beef Dishes, Leftover Ideas, Main Dish
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
Place the halved bell peppers (red, green, orange, or yellow) onto the prepared baking sheet and drizzle with the first 1 tablespoon portion of olive oil. Season with salt and pepper then bake for 10 minutes.
4 bell peppers, 2 tablespoon olive oil, each, salt & pepper
In a large skillet or frying pan heat the second 1 tablespoon portion of olive oil to medium-high heat until just beginning to smoke. Add the mushrooms and saute for 3 minutes until tender and their juices have been released, then add the onions and saute an additional 2 minutes. Add the sliced prime rib leftovers and toss with sauteed mushrooms and onions until softened.
2 tablespoon olive oil, ½ pound prime rib roast, 1 ½ cups mushrooms, ½ cup yellow onion
Remove the bell peppers from the oven and portion the prime rib, mushrooms, and onions between the 6 bell pepper halves. Top each filled pepper with shredded mozzarella then return to your oven and finish cooking for 15 minutes.
2 cups mozzarella cheese
Once done, sprinkle with chopped parsley and serve immediately.