My family are self-proclaimed Philly Cheesesteak aficionados. We’ve tried countless variations, from the classic roll to creative twists. But let me tell you, these Philly Cheesesteak Stuffed Peppers are a game-changer. They take all the beloved flavors of the iconic sandwich – the savory steak, the caramelized onions and peppers, the gooey cheese – and nestle them inside sweet, vibrant bell peppers. The result? A surprisingly lighter, healthier, and undeniably delicious meal that has quickly become a weeknight staple in our home. Even my pickiest eater devours these, and that’s saying something! The peppers soften beautifully in the oven, creating a tender vessel for the rich and flavorful filling. If you’re looking for a fun, flavorful, and slightly healthier way to enjoy the taste of a Philly Cheesesteak, look no further. These stuffed peppers are guaranteed to be a hit with your family too.

Ingredients

This recipe is easily adaptable to your preferences and what you have on hand. Here’s what you’ll need to create these mouthwatering Philly Cheesesteak Stuffed Peppers:

For the Peppers:

6 large bell peppers (Choose a mix of colors for visual appeal – red, yellow, orange, and green all work wonderfully)
1 tablespoon olive oil (For brushing the peppers)
Salt and black pepper (To season the peppers)

For the Philly Cheesesteak Filling:

1.5 pounds ribeye steak or sirloin steak (Thinly sliced against the grain. Ribeye offers more marbling and flavor, while sirloin is leaner. Ground beef or ground turkey can also be substituted for a budget-friendly option)
1 large yellow onion (Thinly sliced)
2 bell peppers (Red, green, or a combination, thinly sliced – you can use leftover pepper pieces from prepping the stuffing peppers)
8 ounces cremini mushrooms (Sliced – optional, but adds a lovely earthy flavor and texture)
2 cloves garlic (Minced)
2 tablespoons olive oil (For cooking the filling)
1 teaspoon Worcestershire sauce (Adds depth of flavor)
1/2 teaspoon dried oregano (Or Italian seasoning)
1/4 teaspoon red pepper flakes (Optional, for a touch of heat)
Salt and black pepper (To taste)
1/2 cup beef broth (Low sodium preferred)

For the Cheesy Topping:

8 ounces provolone cheese (Sliced or shredded – classic for Philly Cheesesteaks. You can also use mozzarella, white American cheese, or a combination)
Optional toppings for serving: Fresh parsley, chopped chives, hot sauce, extra provolone for melting, caramelized onions

Instructions

Follow these step-by-step instructions to create perfect Philly Cheesesteak Stuffed Peppers every time:

Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from the inside of each pepper half. Rinse the inside of the peppers to remove any remaining seeds.
Pre-bake the Peppers (Optional but Recommended): Lightly brush the inside and outside of the pepper halves with olive oil. Season with salt and pepper. Place the pepper halves cut-side up on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the peppers are slightly softened but still hold their shape. This pre-baking step helps to ensure the peppers are tender and not too crunchy in the final dish. If you prefer a slightly firmer pepper, you can skip this step, but the baking time in step 7 might need to be increased slightly.
Prepare the Steak Filling: While the peppers are pre-baking (or while the oven is preheating if skipping pre-baking), prepare the Philly Cheesesteak filling. Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat.
Cook the Steak: Add the thinly sliced steak to the hot skillet in batches, ensuring not to overcrowd the pan. Overcrowding will cause the steak to steam instead of sear. Sear the steak quickly on both sides until browned, about 1-2 minutes per side. Remove the cooked steak from the skillet and set aside. If using ground beef or turkey, brown it in the skillet, breaking it up with a spoon until cooked through. Drain any excess grease.
Sauté the Vegetables: In the same skillet (no need to clean it, the steak flavor adds to the vegetables!), add the sliced onions and bell peppers. Sauté over medium heat until softened and slightly caramelized, about 8-10 minutes. Stir occasionally to prevent sticking.
Add Mushrooms and Garlic: If using mushrooms, add them to the skillet along with the minced garlic. Cook for another 5-7 minutes, or until the mushrooms are softened and have released their moisture. The garlic should become fragrant.
Combine Filling Ingredients: Return the cooked steak (or ground meat) to the skillet with the vegetables. Stir in the Worcestershire sauce, dried oregano (or Italian seasoning), and red pepper flakes (if using). Season with salt and black pepper to taste. Pour in the beef broth and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the sauce to slightly reduce and the flavors to meld together.
Stuff the Peppers: Remove the pre-baked peppers from the oven (or prepare the unbaked peppers). Spoon the Philly Cheesesteak filling evenly into each pepper half, mounding it slightly.
Add Cheese: Top each stuffed pepper generously with provolone cheese slices or shredded provolone. Ensure the cheese covers the filling completely.
Bake the Stuffed Peppers: Return the baking sheet with the stuffed peppers to the oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the peppers are tender but still slightly firm. If you skipped pre-baking the peppers, bake for 30-35 minutes, or until the peppers are tender.
Rest and Serve: Remove the Philly Cheesesteak Stuffed Peppers from the oven and let them rest for a few minutes before serving. This allows the cheese to set slightly and the filling to cool down a bit.
Garnish and Serve: Garnish with fresh parsley or chopped chives, if desired. Serve hot and enjoy! Offer optional toppings like hot sauce or extra melted provolone cheese at the table.

Nutrition Facts

Servings: 6 (2 stuffed pepper halves per serving)
Calories per Serving (Estimated): 550-650 calories (This is an estimate and can vary based on the type of steak used, amount of cheese, and portion sizes. Using leaner steak and less cheese will reduce the calorie count. Ground beef will also affect the calorie count depending on the fat percentage.)

Note: These nutrition facts are estimates and for informational purposes only. Actual values may vary based on specific ingredients and preparation methods. For more accurate nutritional information, you can use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time

Prep Time: 30-40 minutes (Includes slicing vegetables, steak, and prepping peppers)
Cook Time: 45-55 minutes (Includes pre-baking peppers, cooking filling, and baking stuffed peppers)
Total Time: 1 hour 15 minutes – 1 hour 35 minutes

How to Serve

Philly Cheesesteak Stuffed Peppers are a satisfying meal on their own, but they can be even better when paired with complementary side dishes. Here are some delicious serving suggestions:

Light and Fresh Salads:
- Simple Green Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the stuffed peppers.
- Caesar Salad: A classic Caesar salad adds a creamy and savory element that complements the Philly Cheesesteak flavors.
- Tomato and Cucumber Salad: A light and refreshing salad with tomatoes, cucumbers, red onion, and a lemon-herb dressing.
Vegetable Sides:
- Roasted Asparagus: Simple roasted asparagus with olive oil, salt, and pepper is a healthy and flavorful side.
- Garlic Green Beans: Sautéed or roasted green beans with garlic and a touch of lemon juice.
- Roasted Broccoli: Broccoli florets roasted until tender-crisp with olive oil and seasonings.
Carbohydrate Options (if desired):
- Crusty Bread or Garlic Bread: For soaking up any delicious sauce from the stuffed peppers.
- Rice or Quinoa: A bed of rice or quinoa can be a hearty and satisfying base.
- Roasted Potatoes or Sweet Potatoes: Roasted potatoes or sweet potatoes offer a comforting and flavorful side dish.
Toppings and Condiments:
- Hot Sauce: For those who like a little heat.
- Extra Provolone Cheese: For melting over the peppers just before serving.
- Caramelized Onions: For an extra layer of Philly Cheesesteak flavor.
- Fresh Herbs: Chopped parsley, chives, or oregano for garnish.

Additional Tips for Perfect Philly Cheesesteak Stuffed Peppers

Here are five helpful tips to ensure your Philly Cheesesteak Stuffed Peppers are a resounding success:

Don’t Overcrowd the Pan When Cooking the Steak: Searing the steak in batches is crucial for achieving that desirable browned crust and preventing it from steaming. Overcrowding lowers the pan temperature and results in less flavorful, greyish meat. Work in smaller batches to ensure each piece of steak gets good contact with the hot skillet.
Customize Your Cheese: While provolone is classic for Philly Cheesesteaks, feel free to experiment with other cheeses. Mozzarella provides a mild and melty option, white American cheese offers a creamy texture, and a blend of cheeses can add complexity. Consider a combination of provolone and mozzarella for the best of both worlds – flavor and meltiness.
Make it Ahead for Easier Weeknights: You can prepare the Philly Cheesesteak filling up to a day in advance. Store it in an airtight container in the refrigerator. When ready to bake, simply stuff the peppers and bake as directed. You can also stuff the peppers ahead of time and store them unbaked in the refrigerator for up to 4-6 hours. This makes weeknight dinners much simpler!
Add a Creamy Element: For an extra layer of richness and creaminess, consider stirring in a tablespoon or two of cream cheese or a few tablespoons of heavy cream into the filling towards the end of cooking. This will create a slightly saucier and more decadent filling.
Spice it Up or Tone it Down: Adjust the spice level to your preference. If you like it spicy, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the filling. For a milder version, omit the red pepper flakes entirely. You can also offer hot sauce on the side for those who want to add extra heat.

FAQ Section

Here are some frequently asked questions about making Philly Cheesesteak Stuffed Peppers:

Q1: Can I use ground beef instead of steak?

A: Yes, absolutely! Ground beef or ground turkey are excellent and more budget-friendly substitutes for steak. Brown the ground meat in the skillet, drain any excess grease, and then proceed with the recipe as directed, starting with sautéing the onions and peppers. The flavor will be slightly different, but still delicious and reminiscent of a Philly Cheesesteak.

Q2: I don’t like bell peppers. Can I use a different vegetable for stuffing?

A: While bell peppers are the classic choice for stuffed peppers, you can certainly experiment with other vegetables. Large poblano peppers or Anaheim peppers offer a slightly spicier alternative. You could also try stuffing large portobello mushrooms for a vegetarian option, or even zucchini halves. Adjust the baking time accordingly based on the vegetable you choose.

Q3: Can I freeze Philly Cheesesteak Stuffed Peppers?

A: Yes, you can freeze cooked Philly Cheesesteak Stuffed Peppers. Allow them to cool completely after baking. Wrap each stuffed pepper individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, thaw them overnight in the refrigerator and then bake at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat them in the microwave, but the texture of the peppers might be slightly softer.

Q4: Can I make these vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. Substitute the steak with sliced portobello mushrooms, sautéed lentils, or crumbled vegetarian ground beef substitute. Increase the amount of mushrooms and other vegetables in the filling to make it hearty and satisfying. Ensure you use a vegetarian Worcestershire sauce or omit it entirely.

Q5: My peppers are still a little firm after baking. What did I do wrong?

A: Bell peppers can vary in thickness, and sometimes they may require a longer baking time to become tender. If your peppers are still firm after the initial baking time, simply cover the baking dish with foil and continue baking for another 10-15 minutes, or until they reach your desired tenderness. Pre-baking the peppers as suggested in the instructions also helps to ensure they are tender. Make sure your oven temperature is accurate as well.