A Philly Cheesesteak Stuffed Pepper recipe that has all the beef and cheese of the classic sandwich without all the carbs. Try this one for a quick weeknight meal with the family!
How Do You Make Philly Cheesesteak Stuffed Peppers?
This recipe starts off by baking the bell peppers to soften them. You can use any coloured peppers you like (red, orange and yellow bell peppers will be sweeter than green bell peppers). There are a couple ways to cut peppers in preparation for stuffing. The traditional way is to keep them whole and cut the tops off. This recipe uses the second method – cut the peppers in half while keeping the stems on for a more modern presentation.
While the peppers are baking, you can prepare the Phillycheese Steak filling by sautéing the onions and mushrooms and searing the thinly sliced steak. Assembly is quick and easy – load the Philly Cheesesteak mix into the peppers, top with cheese and broil for a few minutes in the oven.
What Steak Should I Use for Philly Cheesesteak?
Ribeye steak is the classic cut used to make Philly Cheesesteak. The excellent marbling of a ribeye steak provides for loads of flavour and it’s super tender when cooked.
Other cuts that work well are sirloin steak and flank steak. If using flank steak, be sure to cut it against the grain for the best tenderness.
How to Cut Meat in Thin Slices?
Want a little trick for cutting your meat super thin? Put the steak in the freezer for 15-20 minutes. This firms up the meat and makes it SO much easier to cut the steak into thin slices.
Be sure that your knife is sharp! It’s worth running your knife over a sharpening stone or at least honing it on honing steel to ensure the edge is sharp. A sharp knife will give you thin slices with ease!
Philly Cheesesteak Stuffed Pepper Recipe
Ingredients
3 bell peppers of any colour, halved, seeded and ribs removed
1 ½ tablespoon olive oil, divided
1 medium red onion, thinly sliced
8 oz cremini mushrooms, thinly sliced
Sea salt
Freshly ground pepper
1 tbsp butter
1 lb of ribeye steak, roughly a 1 inch thick cut steak (or try sirloin steak or flank steak)
¾ cup shredded provolone cheese, divided
1 tbsp finely chopped parsley
Directions
1. Preheat the oven to 400F. Place the peppers cut side up on a baking dish, brush with ½ tbsp of olive oil, and season generously with salt and pepper. Bake for 15 minutes or until softened and the edges start to brown.
2. Sauté the mushrooms and onions: Add 1 tbsp of olive oil to a large frying pan and heat the oil over medium-high heat. Add the onions, mushrooms, and season with salt and pepper. Sauté until softened, about 8 minutes, until browned and tender. Check the seasoning and adjust to taste. Remove the onions and mushrooms from the pan, reserving for later.
3. Sear the steak: Turn the heat up to high heat and add 1 tbsp of butter. Season the sliced steak generously with salt and pepper. Add the steak to the hot pan. Allow the meat to brown before stirring to cook the other sides. Cook just until done, about 2-3 minutes. Return the mushrooms and onions to the pan and stir to combine.
4. Turn the oven on broil.
5. Stuff the peppers: Fill the bottom of the peppers with half of the shredded cheese. Divide the Philly Cheesesteak mixture between the 6 pepper halves. Top with the remaining cheese.
6. Broil the peppers for 2-3 minutes until the cheese is melted and starting to brown.
7. Garnish with parsley and serve hot.
