2 large bell peppers, halved and seeded
1 pound thinly sliced skirt steak
1 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
6 slices Provolone cheese
2 tablespoons olive oil
Kosher salt & fresh ground black pepper
Preheat oven to 400 degrees Fahrenheit and line a baking pan with aluminum foil.
Add one tablespoon of oil to a skillet over medium-high heat.
Add onions and garlic to the skillet, and season with salt and pepper. Let cook until garlic is fragrant and onions are slightly browned and caramelized, about 5-7 mins.
While the onions are cooking, combine the steak, a pinch of fresh ground black pepper and Worcestershire sauce in a small bowl as a quick marinade.
Add the marinated steak to the garlic onions, and cook on high heat until all the meat is cooked and browned, stirring frequently to allow any liquid to reduce. Season with salt and pepper to taste.
To prepare the peppers, cut them each in half from top to bottom, removing the seeds and the ribs. If needed, cut the side of the pepper so they can lay flat without rolling around.
Lay each pepper half flat on the baking pan.
To build your stuffed pepper, take a piece of Provolone cheese and line the bottom of the pepper with it.
Fill the rest of the pepper up with the steak and onion mixture until it's even with the top of the pepper. Lay one half-slice of Provolone cheese on top of the steak mixture so the meat is sandwiched between the cheese. Repeat this for all four pepper halves.
Carefully place the peppers in the preheated oven and bake until the edges of the pepper become brown and the cheese on top is golden and bubbling, about 10-15 minutes.
Remove peppers from the oven and allow to cool briefly. Serve with your favorite cheesesteak dipping sauce.
Pro-tip: Mayonnaise and marinara are classic sauces to pair with cheesesteak, but don't forget the Philly favorite: Cheez Whiz.
Pro-tip: Cheesesteaks are traditionally served with green pepper, but you can swap out green for your favorite.
