Philly Cheesesteak Stuffed Bell Peppers Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber, while crushed crackers are often cheaper.

Season the New York strip steaks with kosher salt, black pepper, and cayenne pepper.

Sear the steaks on a hot kamado grill until browned but still raw inside.

Remove the steaks from the grill and let them cool slightly.

Chop one whole onion and slice baby bella mushrooms after cleaning them with a paper towel.

Slice the seared New York strip steaks thinly against the grain.

Grate about one pound of provolone cheese.

In a skillet, melt 3 tablespoons of olive oil and 3 tablespoons of butter over medium heat.

Add the chopped onions and mushrooms to the skillet and sauté until caramelized, about 15-20 minutes.

Add minced garlic and cook for an additional minute.

Stir in the bite-sized pieces of steak with the onion and mushroom mixture.

Prepare the bell peppers by removing the tops and seeds, and wash them out.

Layer crema Mexicana at the bottom of each bell pepper, followed by provolone cheese.

Stuff the peppers with the steak mixture, then top with more provolone cheese later on the smoker.

Place the stuffed peppers on the smoker set to 350°F and cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens