Ultimate Philly Cheesesteak Stuffed Peppers Recipe for Instant Pot

Ingredients

• A duo of olive oil and butter, a delightful blend for the pan
• Delicate slices of crimini mushrooms, nestled in an 8-ounce package
• Diced small onion, ready to add a hint of sweetness
• Minced garlic, a tablespoon to infuse aroma
• Thinly sliced sirloin steak, a generous 1 ½ pounds of tender meat
• Italian seasoning, a fragrant touch in two teaspoons
• Garlic salt, just a hint at a teaspoon
• Ground black pepper, a gentle ¼ teaspoon for a kick
• A splash of water, half a cup to bring everything together
• Provolone cheese, 8 slices of creamy goodness
• Green bell peppers, halved and seeds removed, ready to be filled

Step 1

Start by igniting a versatile pressure cooker like the famed Instant Pot® and opt for the Saute function. As the cooker warms up, introduce a medley of oil, butter, mushrooms, and onion. Let this fragrant mix saute for a delightful 5 minutes, then toss in the garlic for an additional burst of flavor, sizzling for about half a minute. Once done, carefully transfer this aromatic blend into a awaiting bowl.

Step 2

Now, it's time to work on the meaty component. Add the sirloin, along with a sprinkle of Italian seasoning, garlic salt, and a dash of black pepper into the cooker. Let the ingredients dance together until the meat turns a beautiful brown hue, typically around 5 minutes. Merge this savory sirloin concoction with the mushroom medley in the bowl.

Step 3

After this flavorful fusion, cleanse the pressure cooker insert and pour in roughly 1/2 cup of water. Place a steamer rack snugly inside for the next step.

Step 4

To assemble the stuffed peppers, lay a slice of provolone at the base of each pepper half. Fill them generously with the sirloin-mushroom blend, then cap each pepper with a protective layer of aluminum foil. Position the stuffed peppers on the rack within the pressure cooker, ready for the cooking process.

Step 5

Seal the lid securely and opt for high pressure following the manufacturer's guidelines, setting the timer for a patient 25 minutes. Allow the pressure to naturally build for about 10 to 15 minutes.

Step 6

While the peppers cook, adjust the oven rack to a distance of roughly 6 inches from the broiler. Preheat the broiler in preparation for the finishing touch.

Step 7

Once the cooking time elapses, carefully release the pressure using the quick-release method, which typically takes around 5 minutes as per the manufacturer's instructions. Unlock the lid cautiously and transfer the peppers to a rimmed baking sheet, removing the aluminum foil. Crown each pepper with an additional slice of provolone cheese.

Step 8

With the peppers prepped, place them under the preheated broiler to achieve a lightly golden hue, typically requiring 1 to 3 minutes. Enjoy your flavorful and cheesy stuffed peppers!