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1 1/2 pounds thinly sliced roast beef, cut into strips
4 large bell peppers, hollowed out, seeds removed
12 slices provolone cheese
1 large yellow onion
3 cloves garlic, minced
2-3 tablespoons extra-virgin olive oil
2 tablespoons steak seasoning
1 tablespoon Worcestershire sauce
kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F.
Heat olive oil in a large pan or skillet over medium-high heat and sauté onions until softened and translucent, 6-8 minutes.
Add minced garlic and cook, stirring frequently, for 1 minute, or until fragrant.
Add sliced beef to the onion and garlic mixture, and sprinkle in steak seasoning. Generously season with salt and pepper and stir to combine.
Place 1 slice provolone in the bottom of each bell pepper, then fill halfway with cheesesteak mixture.
Repeat with another layer of provolone and beef, topping each pepper off with a final, third slice of cheese.
Place bell peppers in a baking dish or on a baking sheet and bake for 20 minutes, or until peppers have softened and cheese is melted.
Optional: place peppers under broiler for 3-4 minutes to get golden brown spots on cheese. Remove from oven and serve hot.