CHEESE STEAK STUFFED PEPPERS


Craving cheese steak but not the guilt? So was I when I came up with this recipe. This indulgent recipe will satisfy alll the cravings! Seasoned layers of cheese, steak, peppers, and onions fill these peppers and are packed with protein. Once everything is prepped, they’re easy to pop in the oven even on a busy night!

Serves 4-6.

Here’s everything you’ll need:

  • 6 green peppers
  • 2 red peppers
  • 1 yellow onion
  • 6 cloves garlic
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tbsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tbsp parsley
  • 1/4 tsp red pepper flakes
  • 1-1.5 lbs sirloin steak
  • 16 slices provolone cheese
  • 1 cup mozzarella cheese
  • 4 tbsp olive oil
  • 1 tbsp butter

Preheat oven to 350 degrees. Halve four of the six green peppers and clean out the insides. Place in a large casserole dish face-up and drizzle with olive oil. Bake for 30-40 minutes, until peppers get soft and somewhat browned. Take the peppers out and turn the oven up to 425 degrees.

Heat a tablespoon of olive oil on medium-high heat, and then chop and add your onions. Thinly chop the garlic cloves, put half aside, and put in with the onion. Season with salt and pepper and cook until transparent. With the remaining green peppers and red peppers, cut and slice pieces lengthwise, about two inches long. Add the peppers, cover, and let cook for about 15 minutes.

Put the mixture into a bowl and set aside. Using the same pan, heat two tablespoons of olive oil and a tablespoon butter on medium-high heat. Add the sirloin steak and season with salt, pepper, garlic powder, oregano, basil, parsley, and red pepper flakes. Cook on each side for about 7 minutes, depending on the size. Once finished, let the steak sit for a few minutes before shredding it. Set aside.

Place a slice of provolone cheese inside each of the peppers that were baked in the oven. For the next layer, evenly distribute your shredded steak through the eight peppers. Continue by distributing the mozzarella, then the peppers and onions, and then another piece of provolone.

Bake on 425 degrees for 5-10 minutes, letting the cheese bubble and brown a bit. Serve immediately to 4-6 people or refrigerate for up to three days!


CHEESE STEAK STUFFED PEPPERS

Serves 4-6.

Ingredients:

  • 6 green peppers
  • 2 red peppers
  • 1 yellow onion
  • 6 cloves garlic
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tbsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tbsp parsley
  • 1/4 tsp red pepper flakes
  • 1-1.5 lbs sirloin steak
  • 16 slices provolone cheese
  • 1 cup mozzarella cheese
  • 4 tbsp olive oil
  • 1 tbsp butter

Instructions:

  1. Preheat oven to 350 degrees. Halve four of the six green peppers and clean out the insides. Place in a large casserole dish face-up and drizzle with olive oil. Bake for 30-40 minutes, until peppers get soft and somewhat browned. Take the peppers out and turn the oven up to 425 degrees.
  2. Heat a tablespoon of olive oil on medium-high heat in a large pan, and then chop and add your onions.
  3. Thinly chop the garlic cloves, put half aside, and put the other half in with the onion. Season with salt and pepper and cook until transparent.
  4. With the remaining green peppers and red peppers, cut and slice pieces lengthwise, about two inches long. Add the peppers to the onion and garlic, cover the pan, and let cook for about 15 minutes, or until the peppers are very soft. Put the mixture into a bowl and set aside.
  5. Using the same pan, heat two tablespoons of olive oil and a tablespoon butter on medium-high heat. Add the sirloin steak and season with salt, pepper, garlic powder, oregano, basil, parsley, and red pepper flakes. Cook on each side for about 7 minutes, depending on the size. Once finished, let the steak sit for a few minutes before shredding it.
  6. Place a slice of provolone cheese inside each of the peppers that were baked in the oven. For the next layer, evenly distribute your shredded steak through the eight peppers. Continue by distributing the mozzarella, then the peppers and onions, and then another piece of provolone.
  7. Bake on 425 degrees for 5-10 minutes, letting the cheese bubble and brown a bit. Serve immediately to 4-6 people or refrigerate for up to three days!