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Philly Cheesesteak Stuffed Peppers by


2 pounds sirloin steak, cut into strips
3-4 bell peppers, washed, halved and seeded
1 large onion, thinly sliced
steak seasoning
thinly sliced provolone cheese
3 Tablespoons vegetable oil
1 Tablespoon butter


Preheat oven to 400*F. Season steak with steak seasoning and set aside. In a large pot, large enough to hold your halved peppers, fill water half-way. Bring water to boil. Once water reaches a boil, place peppers into water, and boil 4-5 minutes. Remove peppers and allow to drain on paper towels until ready to stuff. Heat a large non-stick pan over medium-high heat. Pour in 1 Tablespoon vegetable oil and 1 Tablespoon butter. Once the pan is heated back up add sliced steak. Sauté for 2-3 minutes, making sure to only turn once, after 1 minute to a minute and a half. Start by placing sliced steak into pepper halves, followed by onion and topped with cheese. Bake for 15 minutes or until cheese is melted.

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