Philly Cheesesteak Stuffed Bell Peppers with Melted Provolone Step-by-step instructions

Before you start

Before you start, heat the oven to 400°F (200°C) and set a large skillet over high heat. Halve the bell peppers through the stem, scoop out the seeds and white membranes, and arrange them cut side up in a baking dish.

Slice the onion and mushrooms, and make sure the ribeye is shaved thin. Have the butter, Worcestershire, garlic powder, salt, and pepper measured and ready. The filling cooks quickly, so having everything prepped makes the process smooth.

Instructions

Par-Bake and Sear

1. 1Par-Bake the Peppers
   Heat the oven to 400°F (200°C). Arrange the halved and seeded bell peppers cut side up in a baking dish. Add a splash of water to the dish, about 1/4 inch deep. Cover tightly with foil and bake for 15 minutes, until the peppers are tender-crisp and just starting to soften.
   Look for Peppers are bright green, slightly pliable, and hold their shape when pressed gently.
   Tip Par-baking ensures the peppers finish cooking with the filling without turning mushy.
2. 2Sear the Steak and Vegetables
   While the peppers bake, heat a large skillet over high heat. Add the butter and let it melt until sizzling. Add the shaved ribeye in a single layer; sear without stirring for 1 minute to get a good crust. Add the sliced onion and mushrooms. Cook, stirring occasionally, for 5 to 7 minutes, until the onions are golden and the mushrooms have released their liquid and started to brown. Let it rest for 3 minutes before slicing.
   Look for The steak is browned, the onions are caramelized, and the mushrooms are deeply golden.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the skillet; work in batches if needed to keep the meat browning rather than steaming.

The peppers are bright green, slightly softened, and hold their shape. The steak is browned with a crust, the onions are golden, and the mushrooms have released their liquid and started to caramelize. The filling smells buttery and savory, with a hint of Worcestershire.

Stuff and Top

3. 3Season the Filling
   Season the steak and vegetable mixture with Worcestershire sauce, garlic powder, salt, and black pepper. Stir well to coat everything evenly. Continue cooking for another minute so the flavors meld and the sauce reduces slightly.
   Look for The filling is glossy, fragrant, and well seasoned.
   Tip Taste the filling and adjust salt and pepper before stuffing—this is the only chance to season it.
4. 4Line the Peppers with Cheese
   Remove the par-baked peppers from the oven. Place one slice of provolone inside each pepper half, pressing it gently against the bottom and sides to form a cheesy lining. This creates a creamy layer between the pepper and the meat.
   Look for Each pepper has a single layer of provolone covering the bottom.
   Tip If the provolone is too thick to shape, let it soften at room temperature for a few minutes.

Each pepper half is lined with provolone, then packed with the hot steak mixture, mounding slightly. The top cheese slice covers the filling completely, creating a snowy blanket over the meat. The dish looks abundant and ready for the broiler.

Broil to Bubble

5. 5Stuff the Peppers
   Spoon the hot steak, onion, and mushroom mixture generously into each pepper half, packing it down gently so it holds together. The filling should mound slightly above the rim of the pepper. Top each pepper with the remaining slice of provolone, covering the filling completely.
   Look for The peppers are full to the brim, with cheese completely covering the meat.
   Tip Overstuffing is fine—the cheese will melt and hold everything together.
6. 6Broil Until Bubbly
   Place the baking dish under the broiler, about 6 inches from the heat. Broil for 4 to 5 minutes, until the provolone is melted, golden brown in spots, and bubbling. The edges of the peppers should blister slightly.
   Look for The cheese is deeply browned and bubbly, and the peppers have charred edges.
   Tip Watch closely—broilers vary, and the cheese can go from golden to burnt quickly.

The cheese is melted, blistered, and browned in spots, with edges of the peppers lightly charred. The kitchen smells of toasted cheese and caramelized beef. The filling is bubbling and hot, and a fork inserted into the center meets little resistance.

Common mistakes

A common mistake is over-stuffing the peppers to the point where the filling spills out during broiling—while a little overflow is fine, too much can cause the cheese to drip onto the pan and burn.

Another is skipping the par-bake; raw peppers will remain crunchy and undercooked when the cheese is already browned.

Conversely, over-baking the peppers makes them mushy and prone to falling apart. Also, be careful not to crowd the skillet when searing the steak; if the pan is too full, the meat steams instead of browning.

How to tell it’s done

The stuffed peppers are done when the provolone on top is melted, golden brown in spots, and bubbling around the edges. The peppers themselves should be tender when pierced with a fork but still hold their shape.

The internal temperature of the steak filling should reach 145°F (63°C) for safe consumption; since the meat is already cooked during the sear, it will easily meet this. Let the dish rest for 3 minutes before serving to let the cheese set slightly, making it easier to cut and serve.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest