Cheesesteak-Stuffed Peppers

These stuffed peppers are a delicious twist on a classic Philly cheesesteak without the bun. Tender strips of beef and melted cheese are stuffed into sweet bell peppers, resulting in a satisfying and flavorful meal.

Instructions

1. 1

   Preheat the oven to 400˚F (200˚C).

2. 2

   Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.

3. 3

   In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.

4. 4

   Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.

5. 5

   Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.

6. 6

   Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.

7. 7

   Cut 9 of the provolone slices in half.

8. 8

   Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.

9. 9

   Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.

10. 10

    Top with parsley.

11. 11

    Enjoy!

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