Cheesesteak Stuffed Peppers
Add to CollectionCheesesteak Stuffed Peppers is a delicious and favorite summertime meal full of marinated steak, garlic aioli sauce, veggies, and yummy cheese! An easy dinner recipe for the whole family on those busy weeknights when you don't want to spend a lot of time in the kitchen or for a fun weekend meal cooked on the grill! But do plan ahead to prep so your steak has time to soak up this tasty marinade! It's a delicious recipe and perfect for beginner cooks.
Equipment
- Large baking dish
- Large Cast Iron Skillet
Ingredients
Steak Marinade Mix
- ¼ cup olive oil
- 4 tbsp Worcestershire sauce
- 1 tsp black pepper
- ½ tsp kosher salt
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp red pepper flakes
Steak and Veggies
- 2 lbs ribeye steak , thinly sliced (freeze first so it's easier to slice)
- 3 tbsp olive oil
- 1 large onion , thinly sliced in half
- ½ cup chopped mushrooms , optional
- 4 large bell peppers (any color) , slice in half and scooped out
- kosher salt + black pepper , to taste
Garlic Aioli Sauce
- 1 cup real mayo
- 2 cloves garlic , minced
Toppings
- 1 pkg provolone cheese slices , or shredded
- 1 tbsp dried parsley
Instructions
Marinade Mix
- Freeze the steak for about 30 minutes while you prepare the marinade. Mix together the olive oil, Worcestershire sauce, pepper, salt, chili powder, paprika, garlic powder, Italian seasoning, and red pepper flakes.
- Remove the steak from the freezer and use a gentle sawing motion with a sharp knife to create thinly sliced strips of steak. Add the slices to a plastic ziplock bag and pour the marinade over the steak. Seal and refrigerate for about 3½ to 4 hours to marinate.
- Combine mayonnaise and garlic in a small bowl; cover and chill in the refrigerator for about 30 minutes to an hour.Preheat oven 425° F.
- Place the halved peppers in a baking (or casserole) dish, brush with olive oil, and sprinkle with kosher salt and black pepper. Bake for about 15 to 20 minutes or until the peppers have softened. NOTE: Prebaking the peppers will help release a lot of the moisture naturally found in peppers so your finished dish will not be too watery.
- In a large cast-iron skillet, heat olive oil over medium heat. Add onions (and any sliced strips of peppers you wish to use) and then add chopped mushrooms (optional); sprinkle with salt and pepper and cook until softened and browned slightly. Increase the temperature to medium-high heat. Remove the strips of steak from the marinade and place in the cast-iron skillet (do not add the leftover marinade to the skillet). Sear the slices of steak for about 3 minutes on each side. Once all the steak has been seared, remove the meat and onions from the skillet and set aside.
Assembly
- Drop a spoonful of Garlic Aioli Sauce into the bottom of each halved pepper and place each one back in the cast-iron skillet. Then fill each bell pepper with the steak and onion mixture and top with provolone cheese.Bake in the preheated oven for 10 minutes or until the cheese has melted and begins to brown slightly.Sprinkle with parsley prior to serving.
Notes
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