Philly Cheesesteak Stuffed Peppers Recipe

4.63 from 37 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: people

Preheat the oven to 400°F. Spray a 9x13 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