Philly Cheesesteak Stuffed Pumpkins

Elevate your fall feast with these incredibly flavorful, individual Philly cheesesteak-stuffed pumpkins, offering a savory twist on a beloved classic.

Prep

20 min

Cook

1 hr

Total

1 hr 20 min

Makes

4

Ingredients

Check off each one as you gather it.

• 4 small (1-1.5 lb each) pie pumpkins or sugar pumpkins
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, cored and thinly sliced
• 1 pound thinly sliced beef sirloin or ribeye, cut into 1-inch pieces
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup beef broth
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons unsalted butter, melted

Instructions

1. 01

   Preheat your oven to 400°F (200°C). Carefully slice off the top 1/2 inch of each pumpkin to create a 'lid'. Using a spoon, scoop out the seeds and stringy pulp from the inside of each pumpkin, creating a clean cavity.

2. 02

   In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced onion and green bell pepper. Sauté for 8-10 minutes, or until softened and slightly caramelized. Remove vegetables from the skillet and set aside.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.