Ingredients
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1lb thinly sliced Top Loin Beef Steak
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1/2 tablespoon Montreal Steak Seasoning
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Marinade
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2 tablespoons Dijon Mustard
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2 tablespoons Balsamic Vinegar
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2 tablespoons Worcestershire Sauce
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1/2 teaspoon Onion Powder
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1/2 teaspoon Garlic Powder
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1/2 teaspoon Dried Thyme
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1/2 teaspoon Dried Parsley
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Stuffed Bell Peppers
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3-4 halved Green Bell Peppers
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1/2 pepper; thinly sliced Red Bell Peppers
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1 medium; thinly sliced Onion
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8-10 slices Provolone Cheese
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11/2 cups; shredded Sharp Cheddar Cheese
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to taste Salt and Pepper
Directions
Stuffed Philly Cheesesteak Bell Peppers
These Stuffed Philly Cheesesteak Bell Peppers are the perfect balance between delicious and guilt-free goodness! Made with top loin steak, bell pepper, sharp cheddar, and provolone cheese, and cherry tomatoes.
What is the Best Cut of Meat for Philly Cheesesteak?
For really great taste, you will want to slice the steak thinly. After slicing, the meat will be marinated before cooking. I find that a beef top loin steak or skirt steak is ideal.
Making Steak Slicing Easy
The key to great steak slicing is to place the steak in the freezer for 30 minutes to 1 hour before slicing. The steak is not frozen but just cold enough to make the slicing process easier. Slice the steak as thinly as possible and prepare it with the marinade.
How Should I Marinate the Steak?
This recipe uses Dijon mustard, balsamic vinegar, garlic and onion powder, dried thyme, and dried parsley. Marinate for 3 hours to overnight in the refrigerator.
What Vegetables are Used In This Recipe?
Both green and red bell peppers, and onions thinly sliced. And of course, green bell peppers halved and cleaned for stuffing. As well as, cherry tomatoes on top!
What Cheeses Work Best For Philly Cheesesteak?
This recipe uses sharp cheddar cheese that incorporated into the skillet and melted in with the steak. And provolone that will be added later before placing in the oven.
Can I Use The Filling For a Traditional Philly Cheesesteak Sandwich?
Yes, this filling works well for this stuffed bell pepper recipe as well as a traditional cheesesteak sandwich?
If you like this recipe, you’ll love our Melt Off the Bone Baked Barbecue Chicken.
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Steps
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1
Done
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MarinadePlace steak in the freezer for 30 minutes to 1 hour. Cut steak into very thin slices. Season with Montreal steak seasoning. In a large bowl add dijon mustard, balsamic vinegar, Worcestershire sauce, onion powder, garlic powder, dried thyme, and dried parsley. Add sliced steak into the bowl and mix until marinade completely covers all the steak. Place saran wrap over the bowl and put in the refrigerator for 3 hours to overnight. |
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2
Done
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Stuffed Philly Cheesesteak Bell PeppersPreheat oven to 350 degrees. In a large skillet, add a tablespoon of olive oil and heat the pan to high heat. Reduce heat to medium. Sautee thinly sliced onions and bell peppers until onions are softened. Remove onions and bell peppers from the skillet. Add marinated steak to the pan, cook steak for 2-4 minutes or until steak is no longer pink. |
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3
Done
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Replace onions and bell peppers in the pan. Turn off the heat. Add shredded cheddar cheese into the mixture and gently stir. Allow cheese to melt. Set aside. |
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4
Done
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In a casserole dish, placed halved bell peppers. Spoon steak filling into bell peppers,1/2 full. Add 1-2 slices of provolone cheese to the tops of each bell pepper. Then fill bell peppers with another spoonful of the marinate steak filling. |
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5
Done
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Place stuffed bell peppers in the oven, covered for 25 -30 minutes. Add cherry tomatoes and shredded cheddar cheese. if desired. Remove aluminum foil and bake for an additional 10 minutes. |
