Philly cheesesteak stuffed bell peppers

A delectable Philly favourite with a fresh veggie twist!

25 min


  1. Preheat the oven and put the broiler on high heat.
  2. On a clean working surface, ideally using gloves, cut the bell peppers in half and removing the seeds and ribs. Creating 2 half’s that you can staff. Place the peppers on a large baking sheet and place under the broiler.
  3. Broil on high for approx. 5-7 minutes and then flip and broil the other side for 5-7 minutes. Turn off heat in oven and if needed keep peppers inside to warm until needed.
  4. In a large skillet over medium high heat, add the canola oil and bring to heat.
  5. Add the onions and green peppers to the hot oil and sauté for 5-7 minutes until soft. Remove from pan until needed.
  6. In the same hot pan, add the thinly sliced steak and cook for 3-4 minutes or until fully cooked through.
  7. Add the peppers and onions to the cooked steak. Add the provolone cheese and melt and mix well into the meat mixture.
  8. To serve, take 1 pepper at a time and spoon in and fill each pepper with the meat mixture. Garnish with cheese wiz just like they do in Philly and enjoy!