Ingredients
- 4 large bell peppers (any color), halved and seeded
- 1 1/4 lb ribeye or sirloin steak, very thinly sliced
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 tbsp olive oil, divided
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 8 slices provolone cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Prep the peppers. Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a baking dish; brush lightly with 1 tablespoon olive oil and season with a pinch of salt.
- Sear the steak. Heat the remaining oil in a large skillet over high heat. Sear the sliced steak 2–3 minutes until browned but still pink inside — it finishes in the oven. Transfer to a plate.
- Cook the vegetables. In the same skillet, cook the onion and mushrooms 6–7 minutes until soft and golden. Stir in the Worcestershire, salt, pepper, and garlic powder.
- Combine. Return the steak to the skillet and toss with the vegetables for 1 minute. Taste and adjust seasoning.
- Stuff and bake. Divide the steak mixture among the pepper halves, mounding it high. Bake 12–15 minutes until the peppers are tender-crisp.
- Cheese it. Lay 2 provolone slices over each stuffed pepper half (1 per half) and broil 2–3 minutes until melted, bubbling, and spotty-brown. Shower with parsley and serve.
💡 Cheesesteak smarts
Partially freeze the steak for 30 minutes — it slices paper-thin with ease, which is the whole cheesesteak secret. Do not overcook the steak in the skillet; it should still be pink since it bakes next. Provolone is classic, but Cheez Whiz devotees can drizzle it on instead — no judgment. For meal prep, stuff and bake the peppers, then add cheese fresh when reheating.
Common questions
What cut of steak is best?
Ribeye for maximum flavor, sirloin for a leaner option. Shaved steak from the butcher counter also works beautifully.
Can I make these ahead?
Assemble the stuffed peppers (without cheese) up to a day ahead and refrigerate. Bake as directed, adding 5 minutes, then cheese and broil.
Are these keto-friendly?
Yes — about 8g net carbs per serving depending on pepper size. They are naturally low-carb and gluten-free.
Can I use ground beef?
You can — brown it well and drain the fat. You lose the shaved-steak texture, but the flavor still hits the cheesesteak notes.
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