Ingredients:
- 4 large bell peppers (various colours - red, yellow, orange, green) (Approximately 800g total)
- 1 tbsp olive oil (15 ml)
- Salt and freshly ground black pepper, to taste
- 1 lb (450g) thinly sliced steak (ribeye or sirloin recommended)
- 1 tbsp olive oil (15ml)
- 1 medium yellow onion, thinly sliced (Approx. 150g)
- 1 green bell pepper, thinly sliced (Approx. 150g)
- 1 red bell pepper, thinly sliced (Approx. 150g)
- 2 cloves garlic, minced (Approx. 6g)
- 1 tsp Worcestershire sauce (5ml)
- 1/2 tsp dried oregano (2.5ml)
- 1/4 tsp red pepper flakes (optional) (1.25ml)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded provolone cheese (100g) (or Cheez Whiz if you’re going full Philly!)
- Optional: Sliced pickled jalapeños, for serving
Instructions:
- Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise, remove seeds and membranes. Drizzle with olive oil, season with salt and pepper, and place cut-side up in the baking dish.
- Heat olive oil in the skillet over medium-high heat. Add onions and peppers and sauté until softened and slightly caramelized, about 8-10 minutes. Add garlic during the last minute of cooking, sauté until fragrant. Season with salt and pepper. Remove from skillet and set aside.
- In the same skillet, over high heat, cook the steak in batches (to avoid overcrowding the pan) until browned and cooked through, about 2-3 minutes per batch. Season with salt and pepper. Add Worcestershire sauce, oregano, and red pepper flakes (if using) to the steak during the last minute of cooking.
- Add the sautéed vegetables back to the skillet with the steak. Toss to combine.
- Spoon the cheesesteak filling evenly into the prepared bell pepper halves.
- Sprinkle shredded provolone cheese (or dollop Cheez Whiz) over the filling in each pepper.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
- Let cool slightly before serving. Garnish with sliced pickled jalapeños, if desired.