Philly cheesesteaks—those gooey, savory wonders—have always been my ultimate comfort food. But, hey, who knew stuffing all that deliciousness into a bell pepper could make it even more fun? With vibrant colors and a burst of flavor, these stuffed peppers are like a little celebration on a plate.
Steps
- Preheat your oven to 400°F. Prepare the bell peppers by slicing off the tops and removing the seeds and ribs. Set the sliced tops aside for later use.
- Arrange the peppers cut side up in a baking dish and bake them for 30 minutes until they begin to soften.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced pepper tops, onions, mushrooms, salt, and pepper. Cook for 12 to 15 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and spread it into a thin layer. Cook for 1 to 2 minutes without stirring, then stir to finish cooking.
- Transfer the cooked steak and vegetables to a cutting board and roughly chop them into small pieces. Mix them together thoroughly.
- Remove the pre-roasted peppers from the oven. Fill each pepper halfway with the steak and vegetable mixture, place a slice of provolone cheese on top, and continue stuffing until the pepper is full.
- Halve the remaining cheese slices and place them on top of each stuffed pepper. Sprinkle with thyme for garnish.
- Return the peppers to the oven and bake for an additional 15 minutes until the cheese is melted and the peppers are fully tender. Serve warm. Leftovers can be refrigerated for up to 4 days and reheated in a 350°F oven for 15 to 20 minutes.
Ingredients
- 6 bell peppers, assorted colors
- 3 tablespoons olive oil, divided
- 1 large white onion, thinly sliced
- 8 ounces cremini mushrooms, stems trimmed and thinly sliced
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 pounds sirloin steak, thinly sliced
- 9 slices provolone cheese
- 1 tablespoon fresh thyme leaves, for garnish
Nutritional Values
Calories: 3072 | Fat: 204g | Saturated Fat: 90g | Cholesterol: 798mg | Sodium: 4728mg | Carbohydrates: 48g | Dietary Fiber: 6g | Total Sugars: 12g | Protein: 258g | Vitamin C: 174mg | Calcium: 2202mg | Iron: 18mg | Potassium: 4290mg
FAQ
- Can I use a different type of meat for the stuffed peppers?
- Absolutely! You can swap sirloin with thinly sliced chicken, chopped shrimp, or even try ribeye or New York strip for a different flavor profile.
- How do I ensure the peppers are cooked perfectly without overcooking the steak?
- Roast the peppers alone for about 30 minutes before adding the steak filling. This allows the peppers to become tender without overcooking the meat, which only needs a few minutes to cook.
- What cheese works best for this recipe?
- Provolone is traditionally used, but you can experiment with other melting cheeses like American or Monterey Jack for a different taste.
- Can I make this dish spicy?
- To add some heat, consider using roasted poblano peppers instead of bell peppers for stuffing.
- What can I serve with these stuffed peppers?
- While they’re satisfying on their own, you can pair them with a side of rice pilaf, brown rice, or a simple side salad for a complete meal.
Tips
- Pre-roast the bell peppers for about 30 minutes before stuffing them. This ensures the peppers become tender without overcooking the steak filling.
- Thinly slice the steak and vegetables to make stuffing the peppers easier and ensure even cooking. After cooking, chop them into smaller pieces for a finer filling texture.
- Experiment with different proteins, such as chicken or shrimp, or try using ribeye for a richer flavor. You can also switch up the cheese to Monterey Jack or American for variation.
- Use roasted poblanos instead of bell peppers for a spicy twist on the dish, and consider adding a side of rice pilaf or a simple salad for a complete meal.
Equipment
- Large Skillet or Griddle: If you don’t already own a suitable skillet or griddle for cooking the steak and vegetables.
- Baking Dish: A dish that can hold the peppers upright while baking.
- Chef’s Knife: For chopping the steak and vegetables.
