These Cheesesteak Stuffed Peppers are packed with flavor! Tender bell peppers filled with perfectly seasoned shaved beef and topped with gooey melted cheese!
Preheat the oven to 350°F. Spray a sheet tray with cooking spray. Place the peppers cut side down and spray them with more cooking spray. Bake for 20 minutes.
While the peppers are baking, make the filling. In a large skillet over medium-high heat, add the oil. Add the steak and spread it out into a single layer. Allow it to sear to a golden brown.
Spread around the meat, breaking it up, and continue to cook until there is no pink left this whole process will take about 8 minutes. Take out the steak and place it on a plate.
Add the butter to the pan along with the onions and mushrooms, toss to coat in the butter, and cook until lightly browned and softened, occasionally stirring for about 8 minutes.
Add the garlic and stir it in until fragrant, 30 seconds. Add the steak back to the pan along with the Worcestershire sauce and steak seasoning, and stir to combine. Take off the heat.
When the peppers are ready, flip them, so the cut side is up. Evenly distribute the filling into the cavity of each of the peppers.
In a small bowl, stir together the provolone, mayonnaise, garlic powder, onion powder, and parsley. Evenly add this on top of the filling.
Bake for 10-15 minutes until the cheese is melted. If desired, turn on the broiler and broil the cheese to brown it. Serve immediately.
Notes
This recipe is easily doubled.
If you can’t find the already shaved steak you can purchase a boneless ribeye and very thinly slice it.