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Savory Philly Cheesesteak Stuffed Peppers

Philly cheesesteak stuffed peppers - featured image
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A quick and easy twist on the classic Philly cheesesteak, these stuffed peppers are filled with thinly sliced steak, caramelized onions, and melty provolone cheese for a hearty, comforting dinner without the bread.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red and yellow)
  • 1 pound ribeye or sirloin steak, thinly sliced against the grain
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 6–8 slices provolone cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional)
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • Optional: hot sauce or red pepper flakes for heat
  • Optional: thinly sliced mushrooms for earthiness

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and carefully remove seeds and membranes. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Add the thinly sliced steak in batches to avoid overcrowding. Season with salt and pepper.
  5. Sear the steak quickly, about 1-2 minutes per side until browned but not cooked through. Remove and set aside.
  6. In the same pan, add remaining olive oil and butter.
  7. Add sliced onions and a pinch of salt. Caramelize over medium heat, stirring occasionally for 10-12 minutes until golden and sweet.
  8. Add minced garlic in the last 2 minutes of caramelizing to avoid burning.
  9. Return the steak to the pan with onions, add Worcestershire sauce, and stir to combine. Adjust seasoning to taste.
  10. Stuff each pepper with the steak and onion mixture, packing tightly but not overfilling.
  11. Place peppers upright in a baking dish.
  12. Layer provolone slices over the top of each stuffed pepper, covering the filling completely.
  13. Bake in the preheated oven for 20-25 minutes until peppers are tender and cheese is bubbly and slightly browned.
  14. Remove from oven and let cool for 5 minutes before serving.

Notes

For tender steak, slice thinly against the grain and avoid overcrowding the pan to get a good sear. Caramelize onions low and slow for natural sweetness. Use room temperature provolone cheese for better melting. Keep peppers upright in the baking dish to prevent tipping. If cheese browns too fast, cover loosely with foil while baking. For dairy-free, swap provolone with plant-based cheese or omit cheese.

Nutrition

Keywords: Philly cheesesteak, stuffed peppers, easy dinner, melty cheese, quick meal, beef recipe, gluten-free, comfort food

Find it online: https://jodierecipes.com/savory-philly-cheesesteak-stuffed-peppers-recipe-easy-melty-cheese-dinner/