Ingredients:

  • 4 large bell peppers (various colors, if desired), about 8 oz each
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, thinly sliced (about 1 ½ cups)
  • 1 pound shaved beef steak (ribeye or sirloin), very thinly sliced (450g)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 4 slices provolone cheese
  • Optional: Giardiniera (Italian pickled vegetables), for serving
  • Optional: Chopped fresh parsley, for garnish
  • Hot sauce, for serving

Instructions:

  1. Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise and remove the seeds and membranes. Brush the inside of the peppers with olive oil and season with salt and pepper. Place peppers cut-side up in a baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized, about 10-15 minutes.
  3. Increase the heat to medium-high. Add the shaved steak to the skillet with the onions. Break up the steak with a spatula and cook, stirring frequently, until browned and cooked through, about 5-7 minutes. Stir in Worcestershire sauce, garlic powder, and onion powder. Season with salt and pepper to taste.
  4. Divide the cheesesteak mixture evenly among the bell pepper halves. Top each pepper with a slice of provolone cheese (or a generous dollop of cheese whiz).
  5. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  6. Garnish with fresh parsley and serve hot. Offer giardiniera and hot sauce on the side, if desired.