Cheesesteak Stuffed Peppers Recipe By Tasty

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CHEESESTEAK-STUFFED PEPPERS RECIPE BY TASTY



Cheesesteak-Stuffed Peppers Recipe by Tasty image

Here's what you need: flank steak, olive oil, paprika, garlic powder, pepper, salt, worcestershire sauce, unsalted butter, large white onions, green bell peppers, red bell peppers, provolone cheese, fresh parsley

Provided by Julie Klink

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 lb flank steak
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon pepper, divided
2 teaspoons salt, divided
2 tablespoons worcestershire sauce
2 tablespoons unsalted butter
3 large white onions, sliced
3 green bell peppers, sliced
6 red bell peppers
15 slices provolone cheese
2 tablespoons fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
  • In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
  • Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
  • Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
  • Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
  • Cut 9 of the provolone slices in half.
  • Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
  • Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
  • Top with parsley.
  • Enjoy!

Nutrition Facts : Calories 376 calories, Carbohydrate 30 grams, Fat 17 grams, Fiber 5 grams, Protein 28 grams, Sugar 16 grams

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS



Philly Cheese Steak-Stuffed Bell Peppers image

Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.

Provided by Alyshia Wesley

Categories     Everyday Cooking

Time 50m

Yield 6

Number Of Ingredients 8

3 large green bell peppers, halved lengthwise and seeded
1 (14 ounce) package thinly sliced frozen Philly beef steak
1 large sweet onion, diced
1 (6 ounce) package sliced baby bella mushrooms, diced
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon Montreal steak seasoning, or more to taste
6 slices provolone cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
  • Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
  • Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
  • Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
  • Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 11.1 g, Cholesterol 47.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 734.5 mg, Sugar 4.9 g

CHEESESTEAK-STUFFED PEPPERS RECIPE BY TASTY



Cheesesteak-Stuffed Peppers Recipe by Tasty image

Here's what you need: flank steak, olive oil, paprika, garlic powder, pepper, salt, worcestershire sauce, unsalted butter, large white onions, green bell peppers, red bell peppers, provolone cheese, fresh parsley

Provided by Julie Klink

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 lb flank steak
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon pepper, divided
2 teaspoons salt, divided
2 tablespoons worcestershire sauce
2 tablespoons unsalted butter
3 large white onions, sliced
3 green bell peppers, sliced
6 red bell peppers
15 slices provolone cheese
2 tablespoons fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
  • In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
  • Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
  • Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
  • Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
  • Cut 9 of the provolone slices in half.
  • Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
  • Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
  • Top with parsley.
  • Enjoy!

Nutrition Facts : Calories 376 calories, Carbohydrate 30 grams, Fat 17 grams, Fiber 5 grams, Protein 28 grams, Sugar 16 grams

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