Seared steak inside grilled stuffed peppers? Yes please! This recipe can be served both as a side dish or as a main course that everyone will enjoy.


  • 2 Strip steaks
  • 4 Large Bell pepper, tops removed and deseeded
  • Kosher salt
  • Black pepper
  • Cayenne
  • 1 Cup chopped onion (16 tbs)
  • 1 Cup chopped mushrooms (16 tbs)
  • 3 tbsp Extra virgin olive oil
  • 8 Ounces Provolone cheese, shredded
  • 3 tbsp Butter
  • 2 Garlic cloves, minced
  • 8 tbsp Crema Mexicana

Philly Cheese Steak Grilled Stuffed Peppers

Begin by seasoning the steaks with salt, pepper and cayenne on both separated halves before moving them over to the grill. Place the steaks on a prepared grill and allow to sear (a few minutes for each side).

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You do not have to cook them all the way, since they are going to cook inside the bell peppers as well.

Heat the olive oil in a skillet, and add the onion. Allow it to sweat. Now add the mushrooms and garlic, sprinkle with salt, pepper and cayenne. Allow the mix to cook for 15 – 20 minutes.

Add the sliced steak and mix well. Remove the skillet from the heat and set aside.

Put a tablespoon of Crema Mexicana in the seeded bell peppers. Follow with some Provolone cheese, and fill it all the way with the steak/mushroom mixture.

Place the stuffed peppers on a smoker that is running at 350℉. Smoke for 30-40 minutes, until the tenderness of the pepper matches your preference.

At that point, top with another spoonful of Crema Mexicana and some Provolone cheese. Allow the cheese to melt for 5 minutes on the smoker, then pull the peppers off the grill. Serve hot.


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