Philly girl confession. I love cheesesteaks. Cheesesteaks do not like me. They treat me badly by making my clothes tight and feeling guilty after inhaling one. Fortunately I don’t live in Philly anymore where you can find a really good cheesesteak. Maryland tries, but I haven’t found one that can really compare to my favorite. And this favorite.
I’ve discovered that you can fit cheesesteaks in if you add a bit of creativity. I did it with my Air Fryer Cheesesteak egg rolls and now I added Stuffed peppers to the mix.
I start off with about a 1 pound and a half of shaved rib-eye. This is really the best steak to use as it is thinly sliced and cooks of quickly. This is not a comparison to a medium well rib-eye steak that you grill or sear. It won’t be tough due to how it’s shaved.
Cut up a large sweet onion and get it in a pan with a tiny bit of olive oil. When they are soft and browned a bit, I take them out and put in a bowl. Doing the meat in batches assures you get a little browning and you don’t steam the meat.
Add all the meat and onions back to pan and mix together.
Half the cheese on the bottom of the pepper, add the steak and onion filling and the other half of cheese on the top. A few minutes under the broiler until the cheese is all bubbly and dinner is served. Cheesesteak craving satisfied.
Recipe is for 8-10 pepper halves. I only made 6 as 2 of my eaters chose to have their cheesesteaks on rolls.
CHEESESTEAK STUFFED PEPPERS
INGREDIENTS
- 4-5 bell peppers, halved, seeded and ribs removed any color
- 2 tsp. olive oil
- 1 large onion diced
- 1.5 pounds shaved rib eye steak
- salt and pepper to taste
- 8-10 slices provolone cheese or velveeta slices (or more if you like it extra cheesy!)
INSTRUCTIONS
- Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper.
- Bake for 30 minutes.
- While the peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat.
- Add the onions to the pan and cook for 4-5 minutes or until onions have softened. Season with salt and pepper to taste.
- Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done. Divide the steak up in two batches so the meat browns and does not steam.
- Place a half of a slice of cheese inside each pepper half, then fill each pepper with the cheesesteak mixture.
- Add another half slice of cheese on top of each pepper.
- Broil the peppers for 3 minutes or until cheese is golden brown and melted.
Moscato & Macarons 