· Let the peppers cool for 5 minutes before serving (they will be very hot!). Garnish with fresh parsley if desired.
Tips for the Best Philly Cheesesteak Peppers
· Tip #1: How to Get Thinly Sliced Steak
This is the most important step for authentic texture and quick cooking!
· Freezer is Your Friend: Place the steak in the freezer for 30-45 minutes until it’s firm but not solid. This makes it incredibly easy to slice paper-thin with a sharp knife.
· Butcher’s Help: Ask your butcher to slice it for you on their deli meat slicer.
· Shortcut: Use pre-sliced “shaved steak” or “cheesesteak meat” often found in the meat case or freezer section.
· Tip #2: Cheese Variations
· Cheese Whiz Style: For the most authentic (if not traditional) Philly experience, you can melt a jar of Cheez Whiz and drizzle it over the peppers before serving.
· American Cheese: A few slices of good old American cheese will give you that ultimate melty, gooey texture.
· White American/Provolone Mix: This is a classic combo used in many Philly shops.
· Tip #3: Add-Ins & Variations
· Add Heat: Include some sliced jalapeños with the onions and mushrooms.
· Different Veggies: A handful of spinach stirred in at the end, or some thin slices of green bell pepper added with the onions.
· Cheesesteak Hoagie Style: Sprinkle the top with a little oregano or Italian seasoning before baking.
Enjoy your delicious, deconstructed Philly cheesesteak
