I made two strip steaks last night, and wanted to do something with the leftovers. I also had a green pepper that needed to be used, probably by tomorrow at the latest.
I actually wasn’t a fan of the steak last night when I made it – it wasn’t salty enough. I normally don’t marinate skirt steak, but I marinated this one in a combo of Worcestershire sauce, red wine, water, garlic powder, onion powder, and pepper. I assumed the Worcestershire sauce would make it salty, so I didn’t salt the meat before I cooked it. Bad idea. Once I added some salt, though, it tasted good. It was also very good in these stuffed peppers today!
Cheesesteak Stuffed Peppers
- ¾ lb cooked steak
- 1 green bell pepper
- 4 slices provolone cheese
- Preheat oven to 375°.
- Cut bell pepper in half. Remove the stem, seeds, and membrane. I usually use a small metal spoon to scoop out the membrane.
- Slice steak into very thin pieces and place into a small bowl.
- Add salt and pepper to the bowl (about ¼ tsp each), and stir to combine.
- Stuff each pepper with steak.
- Place pepper halves into a baking dish.
- Add a small amount of water to the dish, not covering more than half of the peppers.
- Place two slices of provolone cheese on top of each pepper half.
- Cover with aluminum foil. Bake for about 20 minutes.
- Uncover and bake for about another 10-15 minutes, or until cheese begins to brown.