Cheesteak stuffed peppers


Cheesesteak Stuffed Peppers Recipe


  • 1 pound flank steak
  • 3 large bell peppers, halved and seeds removed
  • Provolone cheese slices
  • 1 yellow onion, sliced
  • 8 ounces mushrooms, sliced
  • Butter
  • Garlic salt
  • Pepper
  • Lawry’s salt
  • Olive oil
  • Optional: Italian seasoning or dried oregano for extra flavor


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place the halved peppers on a baking sheet, facing up. Roast them in the preheated oven for 20 minutes or until they start to soften.
  3. While the peppers are roasting, heat a skillet over medium heat. Add a tablespoon of butter and olive oil.
  4. Sauté the sliced onions and mushrooms in the skillet until they become soft and golden brown. Season with garlic salt, pepper, and, if desired, a pinch of Italian seasoning or dried oregano for extra flavor. Set aside.
  5. In the same skillet, cook the flank steak slices over medium-high heat. Season the steak with salt, pepper, and Lawry’s salt. Cook until the steak reaches your desired level of doneness. Add the sautéed mushrooms and onions back into the skillet with the cooked steak. Mix well.
  6. Once the peppers are done roasting, remove them from the oven. Place one slice of Provolone cheese at the bottom of each pepper half.
  7. Spoon the steak, mushroom, and onion mixture into each pepper half, on top of the Provolone cheese.
  8. Add another slice of Provolone cheese on top of the steak mixture.
  9. Place the stuffed peppers back into the oven under the broiler until the cheese is melted and bubbly, creating a golden brown crust.
  10. Carefully remove the stuffed peppers from the oven and let them cool for a few minutes before serving.

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