Philly Cheesesteak-Stuffed Peppers

  • 1 1/2 pounds thinly sliced roast beef, cut into strips
  • 4 large bell peppers, hollowed out, seeds removed
  • 12 slices provolone cheese
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2-3 tablespoons extra-virgin olive oil
  • 2 tablespoons steak seasoning
  • 1 tablespoon Worcestershire sauce
  • kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400º F.
  2. Heat olive oil in a large pan or skillet over medium-high heat and sauté onions until softened and translucent, 6-8 minutes.
  3. Add minced garlic and cook, stirring frequently, for 1 minute, or until fragrant.
  4. Add sliced beef to the onion and garlic mixture, and sprinkle in steak seasoning. Generously season with salt and pepper and stir to combine.
  5. Place 1 slice provolone in the bottom of each bell pepper, then fill halfway with cheesesteak mixture.
  6. Repeat with another layer of provolone and beef, topping each pepper off with a final, third slice of cheese.
  7. Place bell peppers in a baking dish or on a baking sheet and bake for 20 minutes, or until peppers have softened and cheese is melted.
  8. Optional: place peppers under broiler for 3-4 minutes to get golden brown spots on cheese. Remove from oven and serve hot.