Philly Cheesesteak Stuffed Peppers

By Becky Hardin

Updated Apr 7, 2026

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Quick, easy, and super delicious, these Philly cheesesteak stuffed peppers are a total winner for dinner. I’ve taken roasted peppers, filled them to the brim with seasoned steak and veggies, and topped them with a gooey layer of cheese.

Philly Cheesesteak Stuffed Peppers Recipe

Mix up your weeknight dinners with this delicious recipe that combines stuffed peppers and Philly Cheesesteaks. Super simple and tasty, roasted peppers are filled with juicy steak, mushrooms, onions, and topped with provolone cheese for one tasty bite.

Ready in about 40 minutes, they are great for a weeknight dinner. When I’m short on time but still want to chow down on stuffed peppers, these air fryer stuffed peppers are my go-to option.

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Philly Cheesesteak Stuffed Peppers Recipe

4.63 from 37 votes

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 6 people

Author: Becky Hardin

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Quick, easy, and packed with flavor, these Philly cheesesteak stuffed peppers make a seriously delicious dinner.

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Ingredients 

1x2x3x

• ▢ 3 bell peppers any color
• ▢ 1 tbsp butter
• ▢ 1 medium onion sliced
• ▢ 8 oz. sliced mushrooms
• ▢ 2 cloves garlic minced
• ▢ ½ tsp salt
• ▢ 1 lb. sirloin thinly sliced
• ▢ 1 tsp steak seasoning your favorite kind, I used Montreal
• ▢ 12 slices provolone cheese
• ▢ 2 tbsp fresh parsley finely chopped

Video

Instructions 

• Preheat the oven to 400°F. Spray a 9×13 casserole dish lightly with your choice of non-stick cooking spray.
• Slice the peppers lengthwise, remove any seeds and ribs, place them in the dish, and bake, uncovered, cut side up for 15 minutes.
  3 bell peppers
• While the peppers are in the oven, prepare the filling. Place a large skillet on the stove, over medium-high heat. Allow the pan to warm up for a few minutes.
• Add the butter, and once melted, add the onion and mushrooms. Sauté for about 5 minutes, occasionally stirring, just until the juices from the mushrooms release. Add the garlic and stir until fragrant, about 30 seconds.
  1 tbsp butter, 1 medium onion, 8 oz. sliced mushrooms, 2 cloves garlic
• Remove the onion mixture from the pan and set aside.
• Season the steak with salt. Add it to the hot pan and sprinkle the steak seasoning over it.
  ½ tsp salt, 1 lb. sirloin, 1 tsp steak seasoning
• Stirring occasionally, cook the meat for about 3 minutes.
• Add the onion mixture back into the pan and combine.
• Once the peppers are finished cooking, and your filling is ready, place 1 piece of provolone cheese over each pepper, pushing it down so it forms to the pepper.
  12 slices provolone cheese
• Add filling, fill generously.
• Top each pepper with another slice of cheese. Place under the broiler for about 3 minutes, until the cheese is melted and bubbly. (watch closely).
• Garnish with parsley and serve.
  2 tbsp fresh parsley

Serving: 1stuffed pepperCalories: 289kcalCarbohydrates: 8gProtein: 28gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 77mgSodium: 576mgPotassium: 598mgFiber: 2gSugar: 4gVitamin A: 2377IUVitamin C: 80mgCalcium: 326mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Philly Cheesesteak Stuffed Peppers Step by Step

Prep the oven and peppers: Preheat the oven to 400°F. Spray a 9×13 casserole dish lightly with non-stick cooking spray. Slice 3 peppers lengthwise, remove the seeds and ribs, place them in the dish, and bake, uncovered, cut side up for 15 minutes.

Prepare the filling: Heat a large skillet over the stove over medium-high heat and let it warm for a few minutes.

Add 1 tbsp of butter, and once melted, add 1 sliced onion and 8 oz. sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until the juices from the mushrooms release. Add 2 cloves minced garlic and stir until fragrant. This usually takes about 30 seconds. Remove the onion/mushrooms mixture from the pan and set aside.

Season 1 lb. sirloin steak with ½ tsp salt. Place the steak in the hot pan and sprinkle with 1 tsp steak seasoning. Cook for about 3 minutes, stirring occasionally.

Add the onion/mushroom mixture back into the pan and combine.

Stuff the peppers: Place 1 piece of provolone cheese over each pepper, pushing it down so it takes the shape of the pepper.

Generously fill each pepper with the steak filling.

Place another slice of cheese over each filled pepper. Place the peppers under the broiler for about 3 minutes, until the cheese is melted and bubbly. Watch closely so the peppers don’t burn.

Garnish and serve: Garnish the peppers with parsley and serve. Enjoy!

How to Store

If you want to get a head start, you can make the filling up to 3 days in advance and keep it in the fridge.

If you have leftovers, they will keep well for 3–4 days covered in the fridge and you can reheat them in the oven at 275°F until cooked through.

Serving Suggestions

These Philly cheesesteak stuffed peppers are a great, easy weeknight meal and work well with pretty much any side. I like to pair them with crispy air fryer sweet potato fries or a side of garlic rice. A slice of sweet and cinnamon-y churro cheesecake is always perfect for dessert.

More Philly Cheesesteak Recipes To Try

• Easy to prepare and perfect for game days, this Philly Cheesesteak Dip features sliced steak, cheese, and seasoning.
• This traditional Philly Cheesesteak Recipe is loaded with tender steak, peppers, onions, and mushrooms, and topped with Provolone cheese.
• Philly Cheesesteak Sloppy Joes are the perfect combination of cheesesteak and sloppy joe.

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