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Cajun cheesesteak stuffed peppers put on a grey plate, a 30 minutes ready recipe

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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Fusion
Servings 3 people


  • 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


  • 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.



  • 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.