Cheesesteak Stuffed Peppers

Philly girl confession. I love cheesesteaks. Cheesesteaks do not like me. They treat me badly by making my clothes tight and feeling guilty after inhaling one. Fortunately I don’t live in Philly anymore where you can find a really good cheesesteak. Maryland tries, but I haven’t found one that can really compare to my favorite. And this favorite.

I’ve discovered that you can fit cheesesteaks in if you add a bit of creativity. I did it with my Air Fryer Cheesesteak egg rolls and now I added Stuffed peppers to the mix.

I start off with about a 1 pound and a half of shaved rib-eye. This is really the best steak to use as it is thinly sliced and cooks of quickly. This is not a comparison to a medium well rib-eye steak that you grill or sear. It won’t be tough due to how it’s shaved.

Cut up a large sweet onion and get it in a pan with a tiny bit of olive oil. When they are soft and browned a bit, I take them out and put in a bowl. Doing the meat in batches assures you get a little browning and you don’t steam the meat.

Add all the meat and onions back to pan and mix together.

I used velveeta on a few of the peppers to give it the authentic “cheese wiz” flavor. It’s also way lower in fat than the provolone I also used.

Half the cheese on the bottom of the pepper, add the steak and onion filling and the other half of cheese on the top. A few minutes under the broiler until the cheese is all bubbly and dinner is served. Cheesesteak craving satisfied.

Recipe is for 8-10 pepper halves. I only made 6 as 2 of my eaters chose to have their cheesesteaks on rolls.

CHEESESTEAK STUFFED PEPPERS

INGREDIENTS

  • 4-5  bell peppers, halved, seeded and ribs removed any color
  • 2 tsp. olive oil
  • 1 large onion diced
  • 1.5  pounds shaved rib eye steak
  • salt and pepper to taste
  • 8-10 slices provolone cheese or velveeta slices (or more if you like it extra cheesy!)

INSTRUCTIONS

  • Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper.
  • Bake for 30 minutes.
  • While the peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat. 
  • Add the onions to the pan and cook for 4-5 minutes or until onions have softened. Season with salt and pepper to taste.
  • Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done.  Divide the steak up in two batches so the meat browns and does not steam.
  • Place a half of a slice of cheese inside each pepper half, then fill each pepper with the cheesesteak mixture.
  • Add another half slice of cheese on top of each pepper.
  • Broil the peppers for 3 minutes or until cheese is golden brown and melted.