Quick and easy to make and super delicious, these Philly cheesesteak stuffed peppers are one delicious dinner! Loaded with flavor, these are hands down tasty!
Philly Cheesesteak Stuffed Peppers Recipe
Mix up your weeknight dinners with this delicious recipe that combines stuffed peppers and Philly Cheesesteaks.
Super simple and super tasty, roasted peppers are filled with juicy steak, mushrooms and onions and topped with provolone cheese for one tasty bite.
These Philly Cheesesteak stuffed peppers need to be on your dinner menu!
Be sure to try my Air Fryer Stuffed Peppers and Mexican Stuffed Peppers too!
Why you’ll love this Philly Cheesesteak Stuffed Pepper recipe:
- HEALTHY: High in protein and low in carbs and made with natural ingredients, this is a great recipe to incorporate into a low balanced diet.
- QUICK AND EASY: With minimal prep, these cheesy beef stuffed peppers are ready to serve in 40 minutes.
- KID-FRIENDLY: If you have picky eaters in your house they are sure to love these!
How to make Philly Cheesesteak Stuffed Peppers
You can jump to the recipe card for full ingredients & instructions!
- Slice the peppers lengthways and remove the seeds.
- Bake the peppers to soften them.
- Melt the butter in a pan and cook the onions and mushrooms with the garlic. Remove from the pan.
- Season the steak and cook in the pan.
- Combine with the mushroom mix.
- Place a slice of cheese into each pepper and top with the filling.
- Top with another slice of cheese and broil until melted.
Can you make them ahead of time?
You can make the filling up to 3 days ahead of time and keep it stored in the fridge.
If you have leftovers, they will keep well for 3 to four days covered in the fridge and you can reheat them in the oven at 275F until cooked through.
What’s the best steak to use?
I used sirloin steak for this recipe as it cooks quickly and has great flavor. Flank or skirt steak will also work well.
The steak needs to be cut thinly before cooking it, you can place it in the freezer for 10 minutes and this will make it easier to cut thinly and evenly.
What do you serve them with?
These Philly cheesesteak stuffed peppers are a great easy weeknight meal and work well with rice, salads, veggie and potato sides. Try them with:
Tips!
- Slicing the peppers in half lengthwise makes them easier to stuff and eat.
- You may have some filling left over, depending on the size of your peppers. If you do, you can use it on a salad or another recipe or freeze it for later use.
These Philly cheesesteak stuffed peppers are hands down delicious! They are such a great family meal, and I’m sure they’ll be a constant on your weekly meal rota!
More Healthy Dinner Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Philly Cheesesteak Stuffed Peppers Recipe
Ingredients
- 3 bell peppers any color
- 1 tablespoon of butter
- 1 medium onion sliced
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
- ½ teaspoon salt
- 1 pound sirloin thinly sliced
- 1 teaspoon steak seasoning your favorite kind, I used Montreal
- 12 slices provolone cheese
- 2 tablespoons fresh parsley finely chopped.
Instructions
- Preheat the oven to 400°.
- Slice the peppers lengthwise and remove any seeds and ribs.
- Spray a 9×13 casserole dish lightly with your choice of non-stick cooking spray. Place the peppers in the dish.
- Bake the peppers in the dish, uncovered, cut side up, for 15 minutes.
- 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 onions and mushrooms. Saute for about 5 minutes, occasionally stirring, just until the juices from the mushrooms release.
- Add the garlic and stir until fragrant, about 30 seconds.
- 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.
- 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.
- 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Slicing the peppers in half lengthwise makes them easier to stuff and eat.
- You may have some filling left over, depending on the size of your peppers. If you do, you can use it on a salad or another recipe or freeze it for later use.
Nutrition Information
Made these tonight they were amazing they will definitely added to my favorite recipes
I’m so happy to hear you loved this recipe, Erin!
The filling is amazing. My peppers were a bit thick so I should have baked them a little longer. Other than that, I wouldn’t change a thing. Delicious!!
I’m so happy to hear you loved them, Georgette!
Super delicious and super easy to make. For sure awake again. Next time I’ll also snag a pic too!
Definitely share a photo next time with us!
The key is to season the steak. I’ve made it before but couldn’t find the recipe. What a difference! Yum!
Thanks for sharing, Caren!