Ingredients:

  • 4 large Bell Peppers (any colour)
  • 1 tbsp Olive Oil (for peppers)
  • ½ tsp Kosher Salt (for peppers)
  • 1 tbsp Olive Oil or Vegetable Oil (for filling)
  • 1 large Yellow Onion, thinly sliced
  • 8 oz Mushrooms (Cremini or Button), sliced (Optional)
  • 2 cloves Garlic, minced
  • 1 lb Thinly Sliced Beef Steak (Ribeye, Sirloin, or Flank steak)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • ½ tsp Black Pepper, freshly ground
  • ½ tsp Kosher Salt (for filling)
  • 4 oz Cream Cheese, softened
  • ¼ cup Milk (whole or semi-skimmed)
  • 1 cup Shredded Sharp Cheddar or Provolone (plus extra for topping)

Instructions:

  1. Preheat your oven to 400°F (200°C). Halve the bell peppers lengthwise, removing the stems, seeds, and any white pith. Rub the inside of the pepper halves with 1 tbsp of olive oil and salt. Place them cut-side up in the baking dish. Bake the empty peppers for 10–12 minutes until slightly tender. Remove and set aside.
  2. Heat 1 tbsp of oil in the large skillet over medium-high heat. Add the sliced onions and mushrooms (if using). Cook until soft and nicely caramelised (about 6–8 minutes). Stir in the minced garlic and thyme, cooking for 1 minute until fragrant. Transfer all the vegetables to a large mixing bowl.
  3. Increase the heat in the skillet to high. Add the thinly sliced beef. Season generously with salt and pepper. Sauté rapidly for only 2–3 minutes, until the beef is browned but still tender. Drain off any excess liquid/fat from the pan. Stir in the Worcestershire sauce and cook for 30 seconds. Add the cooked beef to the bowl with the caramelised vegetables.
  4. In a small saucepan over low heat, combine the softened cream cheese, milk, and 1 cup of shredded cheese (Cheddar or Provolone). Whisk continuously until the cheese mixture is completely smooth and creamy. Pour the cheesy binder over the beef and vegetable mixture and stir well until everything is evenly coated.
  5. Spoon the cheesesteak filling generously into the pre-baked pepper halves. Sprinkle the remaining shredded cheese over the top of each stuffed pepper. Return the baking dish to the 400°F (200°C) oven and bake for another 15–20 minutes, or until the cheese is melted, bubbling, and the peppers are fully tender. Allow to cool slightly before serving.