Cheesesteak Stuffed Peppers

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Cheesesteak stuffed peppers
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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
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Cheesesteak Stuffed Peppers

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: cheesesteak, cheesesteak stuffed peppers, leftover steak recipe, stuffed peppers
Servings: 2



  • 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.

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