While there’s nothing wrong with a delicious sandwich every now and then, I can’t help but fall in love with these Philly cheese steak stuffed peppers. They have all the classic ingredients and flavors of a Philly cheese steak stuffed in a roasted bell pepper shell – and it’s seriously delicious.
The first step is roasting the bell peppers. I like to cut them in half lengthwise because I feel they’re easier to stuff and it gives a nice ratio of bell pepper to steak, cheese, onions and mushrooms. Once they’re sliced in half, I grab the pith (the white stuff) and the seeds and pull them out by hand. If there are any lingering seeds, I simply tap the peppers upside down on the cutting board to release them. The peppers are brushed with olive oil and get a sprinkle of salt and go in the oven for about 20 minutes.
In the meantime, it’s time to prepare the steak! I use flank steak because it’s a lean cut of beef, so it’s not too fatty, but it’s tender and cooks quickly. (Beef is a great source of iron and vitamin B12, by the way.) I thinly slice it, pat it dry and saute it in olive oil. Once it’s done – and it only takes a few minutes to brown on each side – I take it out of the pan, then saute the onions and mushrooms. I like to let these caramelize on medium-low heat so they become uber-flavorful and tender. Once they’re golden brown, soft and tender, the steak can go back in, then everything gets a generous pinch of Italian seasoning, salt and black pepper.
Once the peppers are done, stuff each with a piece of thin provolone cheese, then a heap of the steak, mushroom and onion mixture, then another slice of cheese. If you can’t find the thin slices of provolone, you can use regular and cut them in half so you have cheese on the top AND bottom of the steak mixture. The peppers go back in the oven until the cheese is melted and bubbly and voila! You have a simply impeccable weeknight meal that has loads of veggies and protein and… cheese. YUM!
Philly cheese steaks stuffed in roasted bell peppers.
- 4 green bell peppers, halved and seeded
- 1 ½ teaspoons olive oil, divided
- 1 ¼ teaspoons kosher or sea salt, divided
- 1-pound top round or sirloin steak, thinly sliced
- 1 medium red onion, peeled and thinly sliced
- 2 cups sliced mushrooms
- ½ teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 16 thin slices provolone or 8 slices provolone cut in half
- Preheat the oven to 350 degrees. Place the green pepper halves in a baking dish and brush with ½ tablespoon oil, then sprinkle with ¼ teaspoon salt. Bake 20 minutes or until slightly soft. Turn the oven to a broil.
- Heat remaining tablespoon of olive oil in a large skillet to medium-high heat. Add the sliced steak and cook 1-2 minutes per side. Remove and set aside.
- Add the onion and mushrooms to the skillet and cook 6-8 minutes or until soft and caramelized, stirring occasionally. Add the steak back to the pan and season with remaining teaspoon salt, black pepper and Italian seasoning. Remove from the heat.
- Stuff each bell pepper with a slice of provolone. Spoon steak mixture into each bell pepper, then top with another slice of provolone cheese. Broil 2-3 minutes or until cheese is melted and bubbly. Let slightly cool, then serve.
Cooking Tip: Search for the thin or ultra thin slices of provolone in your grocer’s cheese section.
- Serving Size: 1/8 of recipe
- Calories: 219
- Sugar: 2g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 48mg
Keywords: philly cheese steak, stuffed peppers, cheese steak, bell peppers, steak