Philly Cheesesteak Stuffed Peppers
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 1 hour 5 mins
- Total Time: 1 hour 25 mins
- Yield: 4 servings 1x
- 1.5 (ish) pound flank steak
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 4 green bell peppers
- 1/2 cup brown rice
- 1 tablespoon butter
- 1/2 onion, thinly sliced
- 8–10 slices provolone cheese
- 1 tablespoon mayonnaise
- Bring 1 1/4 cups of water to a boil in a small pot
- When the water is boiling, add 1 tablespoon of butter, a little salt, and 1/2 cup brown rice
- Cover and reduce heat to a simmer
- Simmer for 45 minutes
- When there is about 25 minutes left on your rice, season your flank steak with the salt, garlic powder, onion powder, and pepper
- Cook your steak until it is medium rare (we grilled ours, but you can cook it anyway you want – broiled, on a grill pan inside, etc…)
- Let the steak rest for about five minutes, and then slice it thinly at an angle against the grain
- Chop the slices up into bite size pieces and place in a large bowl
- Preheat your oven to 375 degrees
- Meanwhile, slice the tops off the green peppers and remove the seeds and ribs so you are left with four empty peppers
- If any of the peppers wont stand up right, you may need to slice off a small bit from the bottom to make it even
- Heat a large saute pan over medium high heat with a little olive oil
- Add your onions along with a little salt and pepper and saute until golden brown and translucent
- Remove the onions to the same bowl as the steak
- When the rice is done cooking, drain it using a sieve to remove any extra water – press down against the rice with the back of the spoon to get all the moisture out that you can
- Add the rice into the bowl with the steak and onions
- Break your provolone cheese up into pieces and add it to the steak mixture
- Stir in the mayonnaise
- If your mixture has cooled down and isn’t warm enough to melt the cheese, add everything back into the saute pan used to cook the onions
- Warm the mixture over high heat for a few minutes until the cheese is melted and everything is evenly combined
- Taste and season if needed
- Add the four peppers into a baking dish and spoon the mixture into them
- Place in the oven and bake for 20 minutes