Philly Cheesesteak Stuffed Peppers

Tender steak, sauteed onions, and gooey melted provolone stuffed inside sweet bell peppers. ♡

This works because the bell pepper becomes a natural edible bowl that replaces the hoagie roll. The steak, onions, and mushrooms bring all the classic cheesesteak flavor while the provolone melts into a bubbly golden blanket on top. It’s all the Philly vibes without the bread.

Slice your peppers, cook the filling, stuff and bake. The oven does most of the work and your kitchen will smell incredible. Let’s make it together.

Ingredients

Philly Cheesesteak Stuffed Peppers

• 4 large bell peppers, halved and seeded
• 1 lb sirloin steak, thinly sliced
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 8 slices provolone cheese
• Salt and pepper to taste

Optional add-ins:

• Hot cherry peppers
• Green bell pepper strips
• Cheese whiz drizzle
• Italian seasoning

How to Make Philly Cheesesteak Stuffed Peppers

1. Prep. Preheat oven to 400°F. Halve the peppers lengthwise, remove seeds and membranes. Place cut-side up on a lined baking sheet.
2. Sauté. Heat olive oil in a large skillet over high heat. Sear the steak slices 2 to 3 minutes until browned. Remove and set aside. Add onions and mushrooms to the same skillet, cook 5 to 6 minutes until softened and golden.
3. Season. Return steak to the skillet. Add garlic and Worcestershire sauce. Stir 30 seconds until fragrant. Season with salt and pepper.
4. Stuff. Divide the steak mixture evenly among the pepper halves. Top each with a slice of provolone.
5. Bake. Bake 20 to 25 minutes until peppers are tender and cheese is bubbly and golden brown on top.

Tips

• Freeze the steak for 20 minutes before slicing. It makes cutting thin strips much easier.
• Use a hot skillet and don’t overcrowd the steak. You want a sear, not a steam.
• Pre-bake the pepper halves for 10 minutes if you like them softer.
• Provolone is traditional but white American cheese melts even better if you want that classic Philly experience.
• Broil the last 2 minutes for extra bubbly, golden cheese on top.

Variations

• Use shaved deli roast beef for an even quicker version.
• Add a drizzle of cheese whiz for full-on Philly authenticity.
• Swap provolone for pepper jack for a spicy twist.
• Make it chicken cheesesteak style with sliced chicken breast.
• Add a handful of spinach to the filling for some hidden greens.

FAQ

Philly Cheesesteak Stuffed Peppers

Bell peppers stuffed with seasoned steak, sauteed onions, mushrooms, and melted provolone.

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Ingredients Method Notes

Ingredients

  

• – 4 large bell peppers halved
• – 1 lb sirloin steak thinly sliced
• – 1 large onion sliced
• – 8 oz mushrooms sliced
• – 2 cloves garlic
• – 1 tbsp Worcestershire sauce
• – 8 slices provolone
• – Salt and pepper

Method

 

1. Prep. Halve peppers, remove seeds, place on baking sheet. Preheat to 400°F.
2. Sauté. Sear steak 2 to 3 minutes, set aside. Cook onions and mushrooms 5 to 6 minutes.
3. Season. Return steak, add garlic and Worcestershire, stir 30 seconds.
4. Stuff. Fill peppers with mixture, top with provolone.
5. Bake. Bake 20 to 25 minutes until bubbly.

Notes

– Freeze steak 20 minutes for easier slicing.

– Broil last 2 minutes for golden cheese.

– Pre-bake peppers 10 minutes if you prefer them softer.

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