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A dear friend gave me this recipe years ago and I’ve been making it every weekend.

There’s something about the bold, comforting flavours of a classic Philly cheesesteak — the tender steak, caramelised onions, mushrooms, melted cheese — and when you turn that into stuffed bell peppers, you get a dish that feels both indulgent and homey. Over time this recipe has become my weekend ritual: set aside time, savour the cooking process, fill the kitchen with aromas, and enjoy something special without being overly complicated. Below is the version I use now — feel free to adapt it, tweak it, make it your own.

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Ingredients (makes ~4 generous servings)

For the peppers:

• 4 large bell peppers (choose vibrant colours: red, yellow, orange, or green) – they should stand upright when halved.

• 1 Tbsp olive oil (to brush the inside of the pepper halves)

• Salt & freshly ground black pepper, to season

For the filling:

• 1¼ lb (≈ 550 g) sirloin steak or top‑round steak — thinly sliced against the grain for tenderness.

• 1 large onion (yellow or white), thinly sliced

• 8 oz (≈ 225 g) cremini mushrooms, sliced (optional but adds nice texture)

• 2 cloves garlic, minced

• 2 Tbsp olive oil (for sautéing)

• 1 Tbsp Worcestershire sauce (adds savoury depth)

• ½ tsp dried oregano or Italian seasoning

• ¼ tsp red pepper flakes (optional, for a bit of heat)

• Salt & black pepper, to taste

• ¼ to ½ cup (≈ 60–120 ml) beef broth (or water) — to deglaze the pan and add moisture

For the cheese topping:

• 8 oz (≈ 225 g) provolone cheese — sliced or shredded (classic choice)

• Optional: ½ cup shredded mozzarella or white American cheese to boost meltiness

For garnish & serving (optional but recommended):

• Fresh chopped parsley or chives

• A drizzle of hot sauce or some pickled cherry peppers for extra zing

• Side salad or roasted vegetables to round the meal

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Equipment & Pre‑Prep

• Sharp chef’s knife and stable cutting board

• Large heavy‑bottomed skillet (for the steak & veggies)

• 9×13‑inch (or equivalent) baking dish or rimmed baking sheet

• Oven pre‑heated to ~ 375‑400 °F (190‑205 °C)

• Spatula or wooden spoon for sautéing

• Tongs for handling peppers if needed

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Method — Step by Step

1. Pre‑heat & prepare the peppers

Preheat your oven to 375 °F (190 °C).
Wash the bell peppers, then cut each one in half lengthwise from stem to bottom. Remove the stem, seeds and inner ribs so each half becomes a “cup” or vessel.
Lightly brush the inside of each pepper half with olive oil, then season with a little salt and freshly ground black pepper.
Place the pepper halves cut‑side down on a rimmed baking sheet or the bottom of your baking dish. This helps soften them before stuffing. Roast them for about 16–20 minutes, or until slightly tender. Good Housekeeping+1
Once roasted, remove from the oven and carefully flip them cut‑side up in the dish (so they’re ready to be filled).

2. Cook the steak & vegetables

While the peppers roast, heat the large skillet over medium‑high heat and add 1 Tbsp of olive oil.
Season the thinly sliced steak lightly with salt & pepper. Add the steak in batches (so it browns rather than steams) and cook for about 1–2 minutes per side (for thin slices), until just browned. Remove the steak to a bowl and set aside. Good Housekeeping+1
In the same skillet (add the remaining oil if needed), add the sliced onion. Cook for ~6–8 minutes, stirring occasionally, until the onion is translucent and starting to caramelise. Then add the sliced mushrooms and cook another ~4–6 minutes until they’re browned and have released their moisture. Season lightly with salt and pepper. Good Housekeeping+1
Add the minced garlic, Worcestershire sauce, oregano, red pepper flakes (if using) and the beef broth. Return the steak to the skillet, stir everything together, and let simmer for 1‑2 minutes so the flavours meld and the pan deglazes (i.e., the browned bits lift into the liquid). Taste and adjust seasoning.
Remove the skillet from heat.

3. Stuff the peppers & apply the cheese

Divide the beef‑vegetable mixture evenly among the pepper halves (cut‑side up). Mound the filling slightly — these are indulgent!
Top each filled pepper half with slices or shredded provolone cheese so that the filling is well‑covered. If using extra cheese (mozzarella etc.) sprinkle that over top too.
Return the baking dish to the oven. Bake uncovered for about 15‑20 minutes, or until the cheese is melted and bubbly and the pepper shells are tender but still holding shape. (If you like a golden‑brown cheese crust, switch to broil for the last 2–3 minutes — watch carefully to avoid burning.) Good Housekeeping

4. Rest & serve

Remove from oven and allow the stuffed peppers to rest ~5 minutes. This helps the filling set a bit and makes them easier to serve.
Sprinkle chopped parsley or chives on top (if using). Serve each half pepper as one portion (if you used large peppers, one half = one serving; if small, maybe two halves per person).
Optional: Drizzle with hot sauce or add pickled cherry peppers for extra kick. Serve alongside a crisp salad or roasted veggies to balance the richness.

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Why this recipe works

• The pepper as vessel gives you the cheesesteak filling without needing bread — perfect if you want a lighter or low‑carb twist.

• Thinly sliced steak + caramelised onion + mushrooms deliver the classic flavour profile of a Philly cheesesteak.

• Pre‑roasting the pepper halves ensures the pepper is tender when the filling is done, avoiding under‑cooked crunch.

• Cheese on top gives a melty, gooey finish that people expect from a cheesesteak.

• The flavours (beef, Worcestershire, onions, mushrooms, cheese) mingle beautifully, and baking it all in one dish makes it easy to serve and share.

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Tips & Tweaks

• Meat choice: Sirloin or top‑round work great. Ribeye adds richer flavour but more fat. Ground beef may be used for a budget version, though texture will differ. FoodMacros

• Pepper preparation: If your peppers are very thick‑walled, you may want to roast them slightly longer or steam them briefly to ensure tenderness.

• Don’t overcrowd the pan when browning steak; you want a good sear.

• Deglaze the pan with broth or a splash of wine to lift up browned bits — that’s flavour.

• Cheese variations: Use provolone (classic), or mix in mozzarella, white American or even cheddar for a twist.

• Vegetarian version: Replace steak with hearty mushrooms, lentils or vegan “steak” strips; skip Worcestershire or use vegetarian version.

• Spicy variation: Add red pepper flakes, chopped jalapeños or pickled hot peppers inside the filling for added heat.

• Make ahead: You can roast the peppers and cook the filling ahead of time; just assemble and bake when ready.

• Freezing: You can freeze these stuffed peppers after baking (or before baking) — wrap well and bake from frozen, adding extra time.

• For softer peppers: Cover with foil while baking or add a little water to the dish so the peppers steam.

• Balance the meal: Because this dish is rich, pair it with something light — a green salad with vinaigrette, or steamed vegetables.

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Serving & Pairing Ideas

• Side salad: Mixed greens, cucumber, cherry tomatoes, a simple lemon‑olive oil vinaigrette.

• Alternatively: Roasted potatoes or sweet potato fries if you’re not watching carbs.

• Beverage pairing: A medium-bodied red wine (e.g., Merlot) complements the beef and cheese. If non‑alcoholic: iced tea with lemon or sparkling water with mint.

• Dessert suggestion: Finish light — e.g., fresh berries with whipped cream or a sorbet — since the main is quite satisfying.

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Printable Version (for your binder)

Philly Cheesesteak Stuffed Peppers
Serves: 4   Prep Time: ~25 min   Cook Time: ~35‑40 min   Total: ~1 hr

Ingredients:
For peppers:
  4 large bell peppers, halved
  1 Tbsp olive oil
  Salt + black pepper

Filling:
  1¼ lb thinly sliced steak
  1 large onion, thinly sliced
  8 oz cremini mushrooms, sliced
  2 cloves garlic, minced
  2 Tbsp olive oil
  1 Tbsp Worcestershire sauce
  ½ tsp dried oregano or Italian seasoning
  ¼ tsp red pepper flakes (optional)
  Salt + black pepper (to taste)
  ¼‑½ cup beef broth

Cheese topping:
  8 oz provolone cheese, sliced or shredded
  Optional ½ cup mozzarella or white American cheese

Garnish (optional):
  Chopped parsley or chives
  Hot sauce or pickled cherry peppers

Method:
1. Preheat oven to 375 °F (190 °C).  
2. Prepare peppers: halve lengthwise, remove stems/seeds/ribs. Brush inside with olive oil, season with salt & pepper. Place cut‑side down on sheet; roast ~16‑20 min until slightly tender. Flip cut‑side up and set aside.  
3. Meanwhile, heat skillet over medium‑high heat, add 1 Tbsp oil. Season steak with salt & pepper; brown in batches ~1–2 min each side. Remove steak, set aside.  
4. In same skillet add remaining oil, add onion; cook ~6–8 min until translucent. Add mushrooms; cook ~4–6 min until browned. Add garlic and seasonings. Return steak to skillet, add Worcestershire, oregano, red pepper flakes, and beef broth; simmer ~1–2 min. Taste and adjust seasoning.  
5. Divide filling into pepper halves, mound slightly. Top each with provolone (and optional extra cheese).  
6. Bake uncovered ~15–20 min until cheese is melted, filling is hot and pepper is tender but holds shape. For golden top, broil 2–3 min (watch carefully).  
7. Let rest ~5 min. Garnish with parsley/chives, add hot sauce or pickled peppers if desired. Serve each half as 1 portion.

Enjoy and savour!

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Final Thoughts

This stuffed‑pepper version of a cheesesteak is one of those recipes where the result is much greater than the sum of its parts. The pepper communal vessel, the steak’s savouriness, the melted cheese — it all comes together beautifully. Over the years, I’ve made this every weekend, sometimes with slight tweaks, but always with delight.

If you like, I can format this recipe as a printable PDF (with space for notes) and even add nutrition breakdown per serving, so you can save it properly. Would you like me to do that?