Ingredients:

  • 4 large Bell Peppers (mixed colours, 1 kg total / 2.2 lbs)
  • 1 tbsp (15 ml) Olive Oil (Extra Virgin)
  • ½ tsp (2.5 ml) Kosher Salt
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper
  • ½ cup (120 ml) Beef Stock or Broth (low sodium)
  • 1 lb (450 g) Ribeye or Flank Steak, trimmed and very thinly sliced
  • 1 tbsp (15 ml) Olive Oil or Neutral Cooking Oil (e.g., grapeseed)
  • 1 large (150 g) Yellow Onion, thinly sliced
  • 8 oz (225 g) White Mushrooms, sliced
  • 2 cloves (10 g) Garlic, minced
  • 1 tsp (5 ml) Worcestershire Sauce (optional)
  • 1 tsp (5 ml) Dried Italian Seasoning Blend
  • ½ cup (120 g) Full-Fat Cream Cheese, softened
  • 2 tbsp (30 ml) Heavy Cream
  • ½ tsp (2.5 ml) Dijon Mustard
  • 8 slices (100 g) Provolone Cheese (mild or sharp), or Monterey Jack

Instructions:

  1. Preheat the oven to 375°F (190°C). Slice the bell peppers lengthwise, top to bottom. Remove the seeds and membranes. Rub the pepper halves lightly with 1 tbsp olive oil, salt, and pepper.
  2. Place the pepper halves cut-side up in a large baking dish. Pour the ½ cup of beef stock into the bottom of the dish. Cover the dish tightly with foil.
  3. Bake the peppers for 20 minutes to ensure they are tender. Remove from the oven and keep covered.
  4. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the sliced onion and mushrooms. Sauté for 5–7 minutes until the onions are soft and caramelising slightly. Add the minced garlic and sauté for 1 minute until fragrant. Transfer the vegetables to a clean bowl.
  5. Increase the skillet heat to high. Add the thinly sliced steak (in batches if necessary). Season quickly with salt, pepper, Italian seasoning, and Worcestershire sauce. Cook for only 2–3 minutes until the beef is browned and just cooked through.
  6. Add the sautéed vegetables back into the skillet with the steak. Mix quickly to combine.
  7. In a small mixing bowl, vigorously combine the softened cream cheese, heavy cream, and Dijon mustard until smooth.
  8. Add the cream cheese binder mixture to the beef and vegetable filling in the skillet. Stir quickly on low heat for 1 minute until the cream cheese is melted and evenly coating the filling. Turn off the heat.
  9. Remove the foil from the par-baked peppers. Evenly spoon the cheesesteak filling mixture into the hollows of the pepper halves, mounding slightly.
  10. Drape one slice of Provolone cheese over the top of each stuffed pepper half.
  11. Return the uncovered baking dish to the 375°F (190°C) oven. Bake for an additional 10–15 minutes, or until the peppers are fork-tender and the cheese is melted, bubbly, and slightly golden.
  12. Allow the stuffed peppers to rest for 5 minutes before serving.