The Foodist: Cheesesteak Stuffed Peppers

Rick Riley | Mezzacello Cheesesteak peppers and buttered parsley potatoes

This is a very unique recipe for cheesesteak stuffed peppers. We were looking for uses of bell peppers fresh from the garden. we had a bounty of peppers and we wanted to try something new. I decided to try this cheesesteak stuffed pepper recipe I found on Delish.com. Almost everything in this recipe came from fresh from the garden. The herbs, the mushrooms, and the onions and potatoes too. I had to outsource the sirloin beef and cheese. I also added Worcestershire sauce to add depth, and I am really glad I did. It adds a great depth to this recipe. Enjoy!

Ingredients

  • 1 tbsp. vegetable oil
  • 1 large onion, sliced
  • 16 oz. cremini mushrooms, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. sirloin steak, thinly sliced
  • 2 tsp. Italian seasoning
  • 16 slices provolone
  • Freshly chopped parsley, for garnish

DIRECTIONS

  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
  3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
  4. Garnish with parsley before serving

Note 

A dash of Worcester on each was a good addition.

I found this recipe on Delish.com

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