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These cheesesteak stuffed peppers with marinated thinly sliced rib-eye steak, caramelized onions, and melty provolone cheese are the perfect low-carb dinner.
For this recipe, I use rib-eye steak. The marble/fat content in rib-eyes gives so much flavor to the beef when cooked and it’s tender. Rib-eye’s are expensive, so if you need to substitute I would use top sirloin or in a pinch flank steak.
Thinly slicing steak
In order to thinly cut your steak, freeze it for a couple of hours. This allows you to get nice thin slices, without the beef moving around as you cut it. My two, 1 lb steaks froze for about 2 hours before slicing them. As I always preach, make sure you have a very sharp knife as well.
For max amount of flavor, I like to marinade the slices of steak for a few hours prior to cooking. Since we are going to cook this meat in a skillet, I didn’t want it to have too much liquid. I used a spice blend of: chili powder, paprika, dried oregano, garlic powder, kosher salt, and black pepper. I added olive oil and Worcestershire sauce, whisked it together, then added it to a bad with the beef. Massage the marinade into the beef and place in the fridge.
When picking bell peppers out, the color doesn’t matter, but size does. Try and pick the large ones that can hold a lot, since we will be stuffing them. Cut the bell pepper in half, then using a pairing knife, cut along the green stem and remove the white membranes. This can be bitter if left.
Once you have removed the seeds, place the bell peppers in a baking dish. Since you don’t want to overcook the beef once stuffed, I pre-cook the bell peppers in the oven to soften them. I drizzled olive oil, kosher salt, black pepper, and covered with foil.
Onions and peppers
While the hollowed peppers are in the oven softening, we are going to get some color on the onion and green bell peppers. I didn’t fully caramelize the onions due to time, but developing a nice golden brown onion will give the dish more dimension of flavor. I sautéd them for 20 minutes.
Remove the peppers, onions, and garlic and turn up the heat on the stovetop to medium/high. Sear the beef slices in batches, so they can develop a slight char. Overcrowding in the pan will result in the steak steaming.
In a large mixing bowl add the caramelized onions, green bell peppers, garlic, seared steak, grated provolone cheese, and mix to combine all the ingredients. Taste and add kosher salt if needed, if you want some heat I also added crushed red pepper flakes
Stuff the peppers
Using a spoon, stuff all the bell peppers with the cheesesteak filling. Top with additional provolone cheese.
Place in the oven and allow the cheese to melt. Do not leave them in for too long, or the steak will overcook.
Remove from the oven and you can top with fresh parsley and more crushed red pepper flakes, optional. Use tongs or a large spoon to serve, they can slip off a spatula.
Love steak recipes? Check out these below:
- Carne Asada Tacos
- Marinated Steak Skewers with Chimichurri
- Slow Cooker Ropa Vieja
- Marinated Flank Steak
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- 2 pounds rib-eye steak (mostly frozen, thinly sliced (see note #1))
- 1/4 cup + 3 tablespoons olive oil
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 large yellow onion (sliced thin into half moons)
- 3 large bell peppers (color of choice, sliced in half, seeds/stem/white membrane removed.)
- 1 green bell pepper (thinly sliced)
- 2 cloves garlic (minced)
- 1 1/2 cups freshly grated provolone cheese
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1 tablespoon freshly chopped parsley to garnish
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- In a small bowl whisk together steak marinade: 1/4 cup olive oil, 3 tbsp, Worcestershire sauce, chili powder, paprika, garlic powder, dried oregano, 1/4 tsp kosher salt, 1/4 tsp black pepper. Place thinly sliced rib-eye in a bag or container, pour the marinade over the top, mix to coat, and place in refrigerator to marinate for 4 hours.
- Once steak is done marinating, preheat oven to 400 F.
- In a oven safe baking dish, place the halved bell peppers in the dish, drizzle 1 tbsp olive oil, and sprinkle with kosher salt and pepper. Cover with foil and allow to bake for 20 minutes to soften the peppers.
- While the peppers bake, in a cast iron skillet over medium heat, add 2 tbsp olive oil. Once warm, add in the sliced onion and sliced green bell pepper. Sauté the onions and peppers for 15-20 minutes, until they begin to brown and lightly caramelize. Add in the garlic and sauté an additional minute. Carefully add to a large mixing bowl.
- Using the same skillet, raise the heat to medium/high, in batches, use tongs to remove the steak from the marinade and add to the skillet. Sear for about 3-4 minutes, until it’s barely pink in the middle of the strips, then remove and add to the bowl with the onions. Do not overcrowd the steak in the skillet or it will only steam and not char.
- Once all the steak is cooked, add 1 cup of the shredded provolone cheese to the mixing bowl with the steak and onions, and toss to combine. Taste mixture and adjust kosher salt if necessary, you can also add in the optional red pepper flakes at this time.
- Using a spoon, spoon the cheesesteak mixture into the hollow bell peppers and top with the last 1/2 cup of shredded provolone cheese. Place in the oven for 10 minutes, or until the cheese is melted. You may also use the broil feature. Remove from oven, top with extra red pepper flakes and freshly chopped parsley. Serve.
- Having the meat mostly frozen helps you to thinly slice the meat. If your steak is fresh, freeze it for about 2 hours prior to slicing. Use a very sharp knife as well.
- You can substitute top sirloin for the rib-eye steak or flank steak.
- Store in the fridge to enjoy through the week. To warm up: you can heat in the microwave for 2 minutes on high. You can also place them back in the oven at 350F and cook for about 20 minutes or until heated through.
- You can freeze the stuffed peppers and reheat them for enjoyment later. Thaw overnight in the fridge then reheat following the directions above.