Ingredients
- Bell Peppers (3-4 large, any color combination): These are our edible bowls! Choose large, sturdy peppers that can hold a generous amount of filling.
- Green peppers offer a slightly more bitter, traditional “pepper” flavor.
- Red peppers are the sweetest when cooked, providing a lovely contrast to the savory filling.
- Yellow and orange peppers fall in between, offering a mild sweetness and vibrant color.
- A mix of colors not only looks beautiful but also provides a subtle variety in taste. Look for peppers with relatively flat bottoms so they sit steadily in your baking dish.
- Thinly Sliced Steak (1.5 lbs): This is the star of the show!
- Ribeye is the traditional choice for Philly cheesesteaks due to its marbling, which translates to flavor and tenderness. Ask your butcher to slice it paper-thin, or freeze it for about 30-45 minutes and slice it yourself as thinly as possible against the grain.
- Sirloin or flank steak are also excellent, leaner alternatives that still offer great beefy flavor. Ensure they are sliced very thinly against the grain to maintain tenderness.
- Pre-sliced “shaved steak” or “steak-umms” can be used in a pinch for convenience, though fresh steak will yield the best flavor and texture.
- Yellow Onion (1 large, thinly sliced): Onions are fundamental to the Philly cheesesteak flavor profile.
- A large yellow onion, when sautéed, becomes sweet and caramelized, adding a deep, savory foundation. Slice it thinly pole-to-pole for even cooking.
- Sweet onions like Vidalia can also be used if you prefer an even sweeter onion flavor.
- Green Bell Pepper (1 medium, thinly sliced, for the filling): Yes, more peppers! This one gets diced or thinly sliced and mixed into the steak filling, adding another layer of classic cheesesteak flavor and texture.
- Mushrooms (8 oz, sliced, optional but recommended): While not in every “authentic” Philly, mushrooms are a popular and delicious addition.
- Cremini (baby bella) mushrooms offer a deeper, earthier flavor than white button mushrooms.
- Sauté them until they release their liquid and start to brown for maximum flavor.
- Garlic (2-3 cloves, minced): Freshly minced garlic adds an aromatic punch that complements the beef and vegetables beautifully. Adjust the amount to your preference.
- Olive Oil or Avocado Oil (2 tablespoons, divided): For sautéing the vegetables and steak. Choose a neutral-flavored oil with a relatively high smoke point.
- Worcestershire Sauce (1-2 tablespoons): This adds a fantastic depth of umami and a subtle tang that elevates the entire filling.
- Salt (1 teaspoon, or to taste): Essential for bringing out all the flavors. Start with a teaspoon and adjust after tasting the filling.
- Black Pepper (1/2 teaspoon, or to taste): Freshly ground black pepper is always best.
- Provolone Cheese (8-12 slices, or 1.5-2 cups shredded): The quintessential cheese for a Philly.
- Mild Provolone offers a creamy melt and subtle flavor that doesn’t overpower the steak.
- Sharp Provolone can be used for a more assertive cheese flavor.
- Slices are traditional and melt beautifully over the top. Shredded Provolone also works well and can be mixed into the filling slightly if desired.
- Other cheese options include Cheez Whiz (for a super authentic, albeit processed, experience), or even a mild white American cheese for ultimate meltiness. Mozzarella can be used but lacks the distinct tang of Provolone.
- Optional for Garnish: Fresh parsley, chopped.
Instructions
- Preheat Oven & Prepare Peppers:
- Preheat your oven to 400°F (200°C).
- Wash the large bell peppers thoroughly. Slice them in half lengthwise, from stem to bottom.
- Carefully remove the seeds and white membranes from the inside of each pepper half. You want a clean, hollowed-out “boat.”
- Lightly brush the cut sides and outsides of the pepper halves with about 1 tablespoon of olive oil and season very lightly with salt and pepper.
- Place the pepper halves cut-side up in a 9×13 inch baking dish or on a baking sheet.
- Par-Bake (Optional but Recommended): Bake the empty pepper halves for 15-20 minutes. This initial baking step helps to soften them, ensuring they are tender and fully cooked when the filling is done. It also reduces overall baking time later. If you prefer a crisper pepper, you can skip this step or reduce the time to 10 minutes.
- Prepare the Filling Ingredients:
- While the peppers are par-baking (if you chose this step), prepare your filling ingredients.
- Thinly slice the onion.
- Thinly slice the green bell pepper (the one for the filling, not the large ones).
- Slice the mushrooms (if using).
- Mince the garlic.
- If you haven’t already, ensure your steak is very thinly sliced against the grain. If your slices are a bit large, you can roughly chop them into more bite-sized pieces after cooking.
- Cook the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat.
- Add the sliced onions and the sliced green bell pepper (for the filling). Cook, stirring occasionally, for 5-7 minutes, or until they begin to soften and become translucent.
- If using mushrooms, add them to the skillet now. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown. This browning process develops a deep, savory flavor.
- Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic.
- Remove the cooked vegetables from the skillet and set them aside on a plate.
- Cook the Steak:
- If necessary, add a little more oil to the same skillet (you may not need it if your steak is well-marbled). Keep the heat at medium-high.
- Add the thinly sliced steak to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the meat instead of searing it.
- Season the steak with salt and black pepper as it cooks.
- Cook the steak for 2-4 minutes per side, or until it’s browned and cooked through. Because it’s sliced so thinly, it will cook very quickly. Don’t overcook it, or it can become tough.
- Once cooked, if the steak pieces are large, you can roughly chop them on a cutting board or use two spatulas to break them up in the pan.
- Combine Filling Ingredients:
- Return the cooked vegetables (onions, peppers, mushrooms) to the skillet with the cooked steak.
- Stir in the Worcestershire sauce.
- Taste the filling and adjust seasoning with more salt, pepper, or Worcestershire sauce as needed. You want this filling to be robustly flavored.
- Stir everything together until well combined and heated through.
- Stuff the Peppers:
- Remove the par-baked pepper halves from the oven (if you par-baked them). If any liquid has accumulated in the bottom of the peppers, carefully pour it out.
- Generously spoon the steak and vegetable mixture into each pepper half, mounding it slightly. Ensure each pepper gets a good distribution of steak and veggies.
- Add Cheese & Bake:
- Lay 1-2 slices of Provolone cheese over the top of the filling in each pepper half, tucking it in if necessary. If using shredded cheese, sprinkle it generously over the top. You want enough cheese to create a lovely, melted cap.
- Carefully return the stuffed peppers to the preheated 400°F (200°C) oven.
- Bake for 15-20 minutes, or until the peppers are fully tender (to your liking), the filling is heated through, and the cheese is melted, bubbly, and lightly golden brown. If the cheese starts to brown too quickly before the peppers are tender, you can loosely tent the dish with aluminum foil.
- Rest and Serve:
- Once baked, carefully remove the peppers from the oven.
- Let them rest for 5-10 minutes before serving. This allows the filling to set slightly and the molten cheese to cool just enough to avoid burning your mouth.
- If desired, garnish with freshly chopped parsley for a touch of color and freshness.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550