Though we don’t eat them all the time, Philly cheesesteaks are probably our favorite sandwich…there’s something about the caramelized onions and peppers in them, along with the perfectly seasoned beef, that makes our mouth water. Well, we got a craving for these bad boys the other day, but didn’t quite have all the fixings in the pantry to make our own sandwiches, so we got creative and came up with something a little different: Philly cheesesteak-stuffed peppers!
This dish has all the same, great flavors from the beloved sammie, plus there’s no guilt in eating a few, since you’re sparing yourself from the Italian (or hoagie) roll it’s typically served in. Stuffed with beef, onions, and cheese, this makes for a tasty lunch or dinner that everyone will love – try it and see for yourself!
Philly Cheesesteak-Stuffed Peppers
45 minutes to prepare serves 4
- 1 1/2 pounds thinly sliced roast beef, cut into strips
- 4 large bell peppers, hollowed out, seeds removed
- 12 slices provolone cheese
- 1 large yellow onion
- 3 cloves garlic, minced
- 2-3 tablespoons extra-virgin olive oil
- 2 tablespoons steak seasoning
- 1 tablespoon Worcestershire sauce
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 400º F.
- Heat olive oil in a large pan or skillet over medium-high heat and sauté onions until softened and translucent, 6-8 minutes.
- Add minced garlic and cook, stirring frequently, for 1 minute, or until fragrant.
- Add sliced beef to the onion and garlic mixture, and sprinkle in steak seasoning. Generously season with salt and pepper and stir to combine.
- Place 1 slice provolone in the bottom of each bell pepper, then fill halfway with cheesesteak mixture.
- Repeat with another layer of provolone and beef, topping each pepper off with a final, third slice of cheese.
- Place bell peppers in a baking dish or on a baking sheet and bake for 20 minutes, or until peppers have softened and cheese is melted.
- Optional: place peppers under broiler for 3-4 minutes to get golden brown spots on cheese. Remove from oven and serve hot.
Recipe adapted from Mrs Happy Homemaker