Prepare the Peppers: Start by preheating the oven to 375°F (190°C). Cut each bell pepper in half lengthwise and remove the seeds and inner membranes. Place the pepper halves in a baking dish so they sit upright and ready to hold the filling.
Lightly Roast the Peppers: Place the empty peppers in the oven for about ten minutes. This short roasting time softens them slightly so they become tender once fully baked with the filling.
Cook the Steak: Heat olive oil in a large skillet over medium heat. Add the thinly sliced steak and cook for a few minutes until browned and cooked through. Stir gently while cooking so the meat stays tender.
Add Vegetables and Seasoning: Add sliced onions, mushrooms, and garlic to the skillet with the steak. Cook everything together for about five minutes until the onions soften and the mushrooms release their moisture. Season with salt, pepper, and smoked paprika.
Stir in Creamy Cheese Base: If using cream cheese, add it to the skillet and stir gently until it melts into the mixture. This creates a slightly creamy texture that helps bind the filling together.
Fill the Peppers: Remove the partially roasted peppers from the oven. Spoon the steak mixture evenly into each pepper half, pressing lightly so the filling sits securely inside.
Add Cheese Topping: Sprinkle provolone, mozzarella, or cheddar cheese generously over the stuffed peppers. The cheese will melt and create a rich, golden topping during baking.
Bake Until Bubbly: Return the baking dish to the oven and bake for 15–20 minutes until the cheese melts completely and the peppers become tender. Allow them to cool slightly before serving.
