Philly Cheesesteak Stuffed Bell Peppers

Ingredients

• 6 large green bell peppers, halved lengthwise and seeded
• 1 1/2 lbs ribeye or top sirloin, very thinly sliced (freeze 20 minutes first for easier slicing)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 12 slices provolone cheese (about 8 oz)
• 1 tbsp chopped fresh parsley

Instructions

1. 1

   Preheat oven to 400°F. Place the pepper halves cut-side up in a large baking dish. Line each cavity with a half slice of provolone (this is the trick that keeps the peppers from getting soggy).

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and mushrooms; cook 8 minutes until deeply golden. Add the garlic; cook 30 seconds. Transfer to a bowl.

3. 3

   Add the remaining oil to the skillet, crank the heat to high, and add the sliced steak in a single layer. Season with salt and pepper.

4. 4

   Cook 60 seconds, then flip and cook 30 more seconds — you want a hard sear, not a stew. Splash with Worcestershire.

5. 5

   Return the onions and mushrooms to the skillet and toss for 30 seconds to combine.

6. 6

   Divide the cheesesteak filling between the pepper halves, mounding generously.

7. 7

   Top each pepper with another half slice of provolone.

8. 8

   Bake 18–22 minutes until the peppers are tender and the cheese is bubbly, golden, and irresistible. Broil the last 1–2 minutes for restaurant-style char.

9. 9

   Rest 3 minutes and shower with fresh parsley before serving.