Description
A comforting and impressive dinner party dish that combines thinly sliced ribeye steak, caramelized onions, and melted provolone cheese inside roasted bell peppers.
Ingredients
Scale
- 6 large bell peppers (any color mix)
- 1.5 lbs thinly sliced ribeye steak
- 2 cups shredded provolone cheese
- 1 large yellow onion, thinly sliced
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp freshly cracked black pepper
- 2 tbsp butter
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C). Cut tops off peppers, remove seeds and membranes, and place upright in a 9×13 inch baking dish.
- Heat butter in a large skillet over medium-high heat. Sauté sliced yellow onion for 3-4 minutes until softened.
- Add diced bell pepper and minced garlic to the skillet; cook for 2 minutes until fragrant.
- Push aromatics to the side and sear the ribeye steak for 1-2 minutes without moving, then chop and stir to cook until no longer pink (5-6 minutes).
- Stir in soy sauce, Worcestershire sauce, black pepper, and salt. Remove from heat and mix in half of the shredded provolone cheese.
- Stuff the beef mixture into each pepper, packing gently. Top with remaining provolone cheese.
- Bake for 20-25 minutes until peppers are tender and cheese is melted and golden brown.
- Let rest for 5 minutes before serving.
Notes
Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Sear the beef first for better flavor. If peppers tip over, slice a small piece off the bottom to create a flat base. Let peppers rest for 5 minutes after baking to allow cheese to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 peppers per person
- Calories: 450
- Sodium: 600
- Fat: 28
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
Keywords: Philly cheesesteak, stuffed peppers, dinner party, comfort food, ribeye, provolone, easy dinner, gluten-free option