Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers are my weeknight dinner go-to—juicy steak, caramelized onions, and gooey cheese tucked into sweet bell peppers.
They satisfy my cheesesteak cravings without the bread, and they’re always a hit with my family. Melted cheese and savory steak? Yes, please!
Variations & Substitutions
Switch up the steak for thinly sliced roast beef if you’re short on time, or try swapping provolone with mozzarella or Swiss for a different cheesy vibe.
Love a little heat? Toss in some sautéed jalapeños or use pepper jack cheese. If mushrooms aren’t your thing, skip them or add extra onions for a sweeter flavor.
Tips & Tricks for Perfect Results
For super tender steak, slice it as thinly as possible—popping it in the freezer for 20 minutes beforehand makes slicing a breeze. Don’t overcook the steak in the skillet; it’ll finish cooking in the oven.
If your peppers are a little wobbly, slice a tiny bit off the bottom to help them stand upright. And always line the peppers with cheese before adding the filling to keep things extra melty.
Storage & Reheating
Leftover stuffed peppers keep well in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 15 minutes, or microwave on medium power until warmed through.
If you want to freeze them, wrap each cooled pepper tightly in foil and freeze for up to 2 months—just thaw overnight in the fridge before reheating.
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 large bell peppers any color
- 1 lb thinly sliced ribeye or sirloin steak
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 1 cup mushrooms sliced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 slices provolone cheese
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out the seeds and membranes. Place them in a baking dish.
- Heat olive oil in a large skillet over medium-high heat. Toss in the onions and mushrooms, cooking until soft and golden, about 5 minutes. Add the steak, garlic powder, salt, and pepper. Sauté until the steak is just cooked through, about 3-4 minutes.
- Line each pepper with a slice of provolone cheese. Fill the peppers with the steak mixture, then top each with another slice of cheese.
- Pour a splash of water into the bottom of the baking dish (to help steam the peppers). Cover with foil and bake for 20 minutes. Remove the foil and bake another 5 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes, then serve warm—with a sprinkle of parsley if you like!
