Cheesesteak Stuffed Peppers

This is one of those recipes from the nice folk at that showed up on my husband’s computer that he immediately wanted to try.

It looked good, and is really wicked simple to toss together, so I figured, “why not?”

Of course, I added a few things to zip up the flavor a bit, but even after a late afternoon trip to physical therapy, I was able to get these tasty peppers on the dinner table by 7:30 – which is our default dinner time.

•1-1/2 lb thinly sliced steak
•Juice from a jar of peperoncini (or vinegar)
•2 tbsp olive oil
•2 cups diced onion
•8 oz sliced ‘shrooms
•2 cloves garlic
•2 tbsp Sherry Peppers Sauce*
•1 tbsp Worcestershire sauce
•1 tbsp Arby’s Sauce (optional)
•1 tsp hot sauce
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•2 tsp Italian seasoning
•4 red peppers, halved
•Provolone cheese slices

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: the original recipe called for using thinly sliced sirloin steak, but my butcher had “beef for stroganoff” at hand, so I used that, cut the strips in quarters, and marinated them in some juice from a jar of sliced peperoncini for a couple of hours.

Worked a treat.

Once you have marinated your beef, the peppers will come together pretty quickly – like, in under 45 minutes start to table – so don’t stress about the prep.

Heat your oven to 325º, cut your peppers in half, and clean out the seeds and extra ribs.

Arrange in a baking dish and bake for 30 minutes, until the peppers are tender.

While the peppers are in the oven, heat a couple of tablespoons of olive oil over medium high heat, then add the onion, ‘shrooms, and garlic.

Season with the salt, black and Aleppo pepper, Italian seasoning, and one tablespoon of the Sherry Peppers Sauce and cook, stirring often, until any cooking liquid is reduced and the onion is tender – about six minutes.

Remove the beef from the marinade (discard the marinade) and add to the pan with the veggies along with the remaining tablespoon of Sherry Peppers Sauce, the Worcestershire sauce, Arby’s Sauce (if you’re using), and the hot sauce.

Stir to combine, then cook, stirring often, until the meat is cooked and most pan liquids have been cooked off.

Remove the peppers from the oven, pouring out any liquid in the bottom of the peppers  and press a slice of Provolone cheese into the bottom of each pepper half.

Note: I bought deli-sliced rounds of Provolone, and splitting each slice in half seemed to fit into the peppers well.

Top the Provolone with the beef mixture, then top each pepper with more Provolone.

Pop under the broiler for three to five minutes, until the filling is heated through and the cheese on top is nicely melted and browned in parts.

Sprinkle with fresh parsley, then serve with a nice side salad.

We also chose to drizzle a bit of ranch dressing over each.


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