If you've been looking for a quick dinner recipe (or even an appetizer) then definitely put this one on your list. These fusion Cajun cheesesteak stuffed peppers are your perfect option when you're in the weed with life and work. Besides the fact that it's super tasty to eat, this cheesesteak is a guaranteed 30 minutes ready recipe.
What should I make for dinner in 30 minutes?
Well, the answer is easy. These stuffed peppers are your ideal answer for a quick dinner recipe.
The recipe is not a typical Philly cheesesteak, instead, it is a fusion take with an add-on garlic Cajun flavor.
If you haven't known, garlic Cajun happens to be my most favorite cooking flavor. In fact, the most popular post of all time on my blog is this Asian fusion garlic Cajun boiling seafood recipe.
Did I mention 'most popular post of all time'? Yeah, that's how good it is you know.
Cooking schedule for this 30 minutes ready recipe
In order to ease your fast cooking journey as much as possible, here is a guideline for these amazing Cajun cheesesteak stuffed peppers:
- 6:30 pm - Wash and cut 3 bell peppers in half
- 6:35 pm - Bake halved peppers. Cut white onion, mushrooms, and beef into thin slices
- 6:45 pm - Sauté beef & veggies. Add seasoning.
- 6:50 pm - Take baked peppers out of oven. Add cheese & beef mixture. Bake again.
- 7:00 pm - Serve stuffed peppers hot.
Ingredients and substitutions
- Bell peppers - opt for small size ones if you want an appetizers or a small bite instead.
- Beef tenderloin - or if you want other fancy cut like strip loin or rib eye, go for it. Just look out for the extra fat on those strip loins, they might get tough due to short cooking time.
- White onion & white button mushroom - you can opt for any kind of mushroom you like: shitake, king oyster, etc.
- Slices of provolone - provolone has always been used in any Philly cheesesteak recipe. But in my opinion, you can use any kind of cheese you want here. Why? Because it's your meal, your rule, eh?
- Opt for soft or semi soft cheese like mozzarella, cheddar, edam, emmental.
- If slices are not available to you, shredded ones are good too. Just be creative and work with what you have.
- Cajun seasoning - since this Cajun cheesesteak stuffed peppers is a quick dinner recipe, I go straight for a store-bought Cajun seasoning instead of making 1 myself.
- Garlic powder - this awesome granulated garlic powder has always been in my pantry.
- If you have extra 5 or 10 minutes, then go for freshly minced garlic instead. It helps to enhance the fragrance of Cajun seasoning.
- Unsalted butter - always use unsalted one for cooking and baking. Unless you are 100% sure about the amount of salt in a salted butter, than use it as you like. But for me, it's easier to adjust seasoning when I cook with unsalted one.
Steps to make these Cajun cheesesteak stuffed peppers
- Cut bell peppers in half then bake them for 15 minutes at 350F.
- In a mean time, use a large sautéed pan over medium high heat, add unsalted butter followed by white onion (and fresh garlic, if you opt for it instead of garlic powder). Cook onion for a minute then add mushroom and continue cooking for another minute.
- Add beef tenderloin, stir occasionally and season with Cajun seasoning, garlic powder. Adjust seasoning with salt and pepper according to your taste. Sauté for 3 to 5 minutes just enough to fully cook tenderloin. It's important to not over cook the beef.
- Take baked bell peppers out of the oven and put 1 slice of provolone on the bottom of each pepper half.
- Add the steak mixture to the peppers, then top them up with the rest of provolone slices.
- Then return the bell peppers now stuffed with beef tenderloin and provolone to the oven. Bake for 10 minutes or until the cheese melted completely.
- Garnish with chopped parsley and sprinkle Cajun seasoning on top. Serve hot immediately.
Related recipes
You might want to check out others stuffing recipes like:
- Creamy baked sweet potatoes stuffed with spam and fresh apple.
- Asian style stuffed tomatoes.
Other Cajun related recipes include:
- Crispy Cajun fried chicken and waffles are perfect picks for a weekend brunch.
- Another fusion recipe with grilled Cajun chicken salad.
- Cajun style semi-dry squid is a perfect quick snack with cold beer for hot summer.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Cajun cheesesteak stuffed peppers
These fusion Cajun cheesesteak stuffed peppers are your perfect option when you’re in the weed with life and work. Besides the fact that it’s super tasty to eat, this cheesesteak is a guaranteed 30 minutes ready recipe.
Servings: 3 people
Ingredients
- 3 large bell peppers halved
- 1 lb beef tenderloin sliced
- ½ large white onion sliced
- 10 white button mushrooms sliced
- 12 - 15 slices provolone see Notes for substitutions
- 1 tsp Cajun seasoning
- ½ tsp garlic powder or 3 cloves of garlic, minced
- ¼ stick unsalted butter
- salt and pepper to taste
- parsley chopped, for garnish
Instructions
- Preheat oven to 350F
- Place 6 halves of bell peppers on baking pan and bake in the oven for 10-15 minutes.
- In a mean time, use a large sautéed pan over medium high heat, add unsalted butter followed by white onion (and fresh garlic, if you opt for it instead of garlic powder). Cook onion for a minute then add mushroom and continue cooking for another minute.
- Add beef tenderloin, stir occasionally and season with Cajun seasoning, garlic powder. Adjust seasoning with salt and pepper according to your taste. Sauté for 3 to 5 minutes just enough to fully cook tenderloin. It’s important to not over cook the beef.
- Take baked bell peppers out of the oven and put 1 slice of provolone on the bottom of each pepper half.
- Add the steak mixture to the peppers, then top them up with the rest of provolone slices.
- Then return the bell peppers now stuffed with beef tenderloin and provolone to the oven. Bake for 10 minutes or until the cheese melted completely.
- Garnish with chopped parsley and sprinkle Cajun seasoning on top. Serve hot immediately.
Notes
Substitutions
- Bell peppers – opt for small size ones if you want an appetizers or a small bite instead.
- Beef tenderloin – or if you want other fancy cut like strip loin or rib eye, go for it. Just look out for the extra fat on those strip loins, they might get tough due to short cooking time.
- White onion & white button mushroom – you can opt for any kind of mushroom you like: shitake, king oyster, etc.
- Provolone - opt for soft or semi soft cheese like mozzarella, cheddar, edam, emmental.
I think stuffed peppers are underrated. These cajun-spiced ones look really tasty. I might swap out some of the veggies since I don't like mushrooms so much, but the base recipe is great. These might pair well with cajun-style crawfish, too, because of the similar seasonings.