Ingredients:

  • 4 large bell peppers, halved lengthwise and seeds removed (800g)
  • 1 tablespoon olive oil (15ml)
  • 1 large onion, thinly sliced (200g)
  • 1 green bell pepper, thinly sliced (150g)
  • 1 red bell pepper, thinly sliced (150g)
  • 1 pound sirloin steak, thinly sliced against the grain (450g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon onion powder (1.25g)
  • 8 slices provolone cheese (200g)
  • Chopped fresh parsley or chives, for garnish (Optional)
  • Hoagie rolls for serving (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Halve the bell peppers lengthwise and remove the seeds and membranes. Lightly oil a baking sheet and arrange the pepper halves cut-side up.
  2. Heat olive oil in a large skillet over medium heat. Add the sliced onion, green bell pepper, and red bell pepper. Sauté until softened and slightly caramelized, about 8-10 minutes. Remove from skillet and set aside.
  3. Increase heat to medium-high. Add the thinly sliced steak to the same skillet. Season with salt, pepper, garlic powder, and onion powder. Cook, stirring frequently, until the steak is browned and cooked through, about 5-7 minutes. Be careful not to overcrowd the pan; cook in batches if necessary.
  4. Return the sautéed vegetables to the skillet with the cooked steak. Stir to combine. Divide the mixture evenly among the bell pepper halves, mounding it slightly.
  5. Top each stuffed pepper half with a slice of provolone cheese.
  6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the peppers are tender.
  7. Remove from oven and garnish with chopped fresh parsley or chives, if desired. Serve immediately. Philly cheesesteak stuffed peppers are best served hot.