Stuffed Philly Cheese Steaks

6 center-cut tenderloin steaks or sirloin steaks (6 ounces each)
3/4 cup finely shredded mozzarella cheese
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped green onions (about 3 onions)
2 Tablespoons sour cream
1 teaspoon olive oil
1/4 teaspoon salt


Preheat oven to 425 degrees F. Cut a 1 1/2- to 2-inch slit horizontally into center of each steak to form a pocket.

Combine mozzarella, bell pepper, green onions and sour cream in a small bowl; mix well. Spoon mozzarella mixture into each steak pocket, dividing equally. Close pocket with a toothpick or small skewer. Place in a jelly-roll pan. Brush steaks with olive oil. Sprinkle each with salt.

Bake steaks until a meat thermometer inserted into thickest part of steak (not touching the filling) reaches 135 degrees F - 140 degrees F for medium doneness, 10-15 minutes.


Helpful Tips

Planning a dinner party? These steaks can be stuffed and then frozen up to 2 weeks. Thaw the steaks before baking


Mix 'n' Match

For a traditional Philly cheese steak sandwich, bake thin slices of steak with slices of bell pepper and onion at 425 degrees F for 10-12 minutes. Serve with slices of American cheese on toasted French rolls.