Description
A quick and indulgent twist on classic stuffed peppers, featuring juicy thinly sliced steak, caramelized onions, and a gooey blend of provolone and mozzarella cheese baked until golden.
Ingredients
Scale
- 6 large bell peppers (any color, with flat bottoms)
- Salt and pepper (for seasoning peppers)
- 1.5 pounds flank steak or sirloin, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 small green bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon freshly cracked black pepper
- 2 cups provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- Optional: White American cheese slices
Instructions
- Preheat oven to 400°F (200°C).
- Cut off the tops of the bell peppers and remove seeds and white membranes. Season the inside lightly with salt and pepper. Place upright in a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add sliced onions and a pinch of salt; cook for 5-6 minutes until softened.
- Add sliced steak to the skillet in a single layer. Sear for 1 minute, then toss and cook for 2-3 minutes until browned but not overcooked.
- Add diced green pepper, garlic, Worcestershire sauce, soy sauce, and black pepper. Toss for 1 minute until fragrant. Remove from heat and drain excess fat if necessary.
- Stuff each pepper generously with the beef mixture, packing it in tight.
- Top each stuffed pepper with the provolone and mozzarella mix. Add American cheese slices if using.
- Bake for 15-20 minutes until peppers are tender and cheese is bubbly and slightly browned.
- Optional: Broil for 1-2 minutes for extra browning, watching closely to prevent burning.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For best results, freeze the steak for 30 minutes before slicing to make it easier to cut thinly. If you prefer softer peppers, blanch them in boiling water for 3 minutes before stuffing. These can be made ahead and refrigerated for up to 24 hours before baking; add 5-10 minutes to baking time if cooking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Fat: 30
- Carbohydrates: 12
- Fiber: 3
- Protein: 25
Keywords: Philly cheesesteak, stuffed peppers, party food, quick dinner, comfort food, beef recipes, cheesy peppers