This post contains affiliate links. Please read our disclosure policy.
Easy Philly Cheesesteak Stuffed Peppers are a delicious, quick way to enjoy great philly cheesesteak flavor in a stuffed bell pepper for a family meal everyone loves!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of Contents
Steak Stuffed Peppers
I love philly cheesesteaks – they are meaty, full of flavor, and come with tons of cheese, peppers, and onions – which are all my favorites (if you couldn’t tell by almost every other recipe on this site…).
Living in Colorado, we don’t have many truly great cheesesteaks – it’s hard to find truly authentic philly-style sandwiches (and ask for whiz at most places and they will look at you like you’re certifiable) – so I’ve come up with lots of different takes off one of my favorite meals.
This cheesesteak stuffed pepper recipe isn’t an authentic philly cheesesteak – but has all the flavors from the iconic sandwich, stuffed into a bell pepper!
Stuffed bell peppers are another favorite meal of mine – because they are super easy to make, fun to eat, and always look so pretty!
They are great family dinner pleasers, and good for dinner parties, since you can even make these stuffed peppers a day or two before serving, and then just pop them into the oven when it’s time to eat.
How to Make Philly Cheesesteak Stuffed Bell Peppers
First assemble the following ingredients:
- Olive oil (2 tbsp) – A drizzle of olive oil not only prevents the ingredients from sticking to the pan but also adds a subtle, fruity richness to the sautéed onions and steak.
- Onion (1) – Thinly sliced onions caramelize in the pan, adding a natural sweetness that perfectly complements the savory steak in the filling.
- Sliced steak (2 lb) – The thinly sliced steak, cooked to tender perfection, forms the hearty and flavorful base of the Philly cheesesteak stuffed peppers.
- Montreal steak seasoning (1 tbsp) – A generous sprinkle of Montreal steak seasoning infuses the steak with a robust blend of spices and herbs, elevating the overall taste.
- Provolone (6 oz) – Melty provolone cheese envelops the steak and onion mixture, adding a creamy, gooey texture and a mild, smoky flavor to the dish.
- Bell peppers (6) – Bell peppers, with their crisp texture and sweet flavor, serve as the perfect edible vessel for the rich and savory cheesesteak filling.
Use this Method
Cook Onions. In a heavy pan, heat oil to shimmery. Add onions, stir and let reduce and soften to light brown, about 8 minutes.
Add Meat. Add steak and seasoning, mix well, and cook until browned, about 5 minutes.
Assemble. Slice bell peppers in half, and remove stems and seeds. Scoop steak and onions into pepper halves. Top with cheese. If making ahead of time, peppers can be wrapped in plastic wrap or foil at this point and refrigerated for 1-2 days – simply add to a baking sheet or pan and bake when ready.
Bake and Serve. Preheat oven to 350. Bake in an oven safe pan (or use the pan you sautee in, no need to dirty another dish!!) for 25 minutes, until cheese is melted and bubbly. Serve immediately and enjoy!
Tips and Tricks to Perfect Stuffed Peppers
Choose the Right Peppers: Opt for large, firm bell peppers with flat bottoms to ensure they stand up in the oven and hold all the delicious filling.
Pre-Cook the Peppers: Blanching the peppers in boiling water for 2-3 minutes before stuffing them can soften them slightly, leading to a better texture after baking.
Thinly Slice the Steak: Freeze the steak for about 30 minutes before slicing; this makes it easier to cut thin, even slices that cook quickly and evenly.
High-Quality Cheese: Use a good quality provolone or mozzarella for the best melt and flavor; consider slices instead of shredded cheese for a smoother melt.
Sauté the Vegetables: Cook onions and mushrooms (if using) until they’re just softened, to bring out their natural sweetness and add depth to the filling.
Season Well: Don’t skimp on seasoning; salt, pepper, and a little garlic powder can greatly enhance the flavors of the meat and vegetables.
Drain Excess Moisture: After cooking the steak and vegetables, make sure to drain any excess liquid to prevent the peppers from becoming soggy.
Stuff Generously: Fill the peppers to the top, packing in as much of the steak and cheese mixture as you can for a hearty and satisfying dish.
Bake Until Just Right: Bake the peppers in a preheated oven until the cheese is bubbly and golden, but make sure the peppers retain some of their crispness for a nice contrast in textures.
Broil for a Finish: Consider broiling the stuffed peppers for the last few minutes of cooking to get a beautifully browned and bubbly cheese top.
Rest Before Serving: Let the peppers sit for a few minutes after removing them from the oven; this allows the juices to redistribute and makes them easier to handle.
Customize to Taste: Feel free to add your favorite ingredients to the filling, like sautéed spinach, jalapeños for a kick, or even a splash of Worcestershire sauce for added depth.
Serve with Sides: Pair the peppers with a simple side, like a mixed green salad or garlic bread, to round out the meal.
FAQS
Thinly sliced ribeye is traditionally preferred for its marbling and tenderness, but top sirloin is a good leaner alternative.
Absolutely! While provolone is traditional, feel free to experiment with mozzarella, cheddar, or even pepper jack for a spicy kick.
Avoid overcooking by blanching the peppers for just a couple of minutes before stuffing, and keep an eye on them in the oven, baking just until the cheese is melted and bubbly.
Yes, pre-cooking the steak ensures it reaches a safe internal temperature and helps meld the flavors with the onions and any other add-ins.
You can prepare the filling and blanch the peppers ahead of time, then assemble and bake when ready to serve for the best texture and flavor.
Season your steak well and consider adding sautéed mushrooms, caramelized onions, or a splash of Worcestershire sauce to the mix for depth.
Use a baking dish that snugly fits the peppers, or slice a small portion off the bottom of each pepper to create a stable base, being careful not to create a hole.
Yes, by using low-carb ingredients like meat, cheese, and bell peppers, this dish can easily fit into a ketogenic diet.
While bell peppers are traditional, you can also stuff poblano peppers for a different flavor profile or even portobello mushroom caps for a vegetarian twist.
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through, adding a little extra cheese on top if desired.
What to Enjoy with Philly Cheesesteak Stuffed Peppers
Sides
- Garlic Parmesan Fries: Thinly sliced potatoes tossed with garlic, parmesan, and herbs, baked until crispy. Try this fry recipe!
- Coleslaw: A refreshing and crunchy side that adds a nice contrast to the savory peppers.
- Sweet Potato Chips: Thinly sliced sweet potatoes, baked or fried, offer a sweet contrast to the savory filling.
- Caesar Salad: A classic salad with creamy dressing, croutons, and parmesan cheese that pairs well with the richness of the cheesesteak.
- Onion Rings: Crispy, golden, and a bit sweet, they complement the meaty and cheesy filling nicely.
Beverages
- Beer: A light pilsner or a slightly hoppy pale ale can cleanse the palate between bites.
- Iced Tea: Sweetened or unsweetened, iced tea offers a refreshing and slightly tannic contrast to the dish.
- Lemonade: The citrusy tang of lemonade complements the cheesiness and works well with the peppers.
- Red Wine: A medium-bodied red wine like Merlot or Shiraz can stand up to the bold flavors of the Philly cheesesteak.
Desserts
- Classic New York Cheesecake: Rich, creamy, and with a hint of tang, it rounds off the meal beautifully.
- Apple Pie with Vanilla Ice Cream: The warmth of the pie and the coolness of the ice cream create a delightful contrast.
- Chocolate Brownies: Fudgy or cakey, brownies are a decadent way to end the meal.
- Fruit Salad: A light and healthy option with a mix of seasonal fruits to cleanse the palate.
Extras
- Pickle Spears: The acidity and crunch of pickles cut through the richness of the stuffed peppers.
- Sautéed Mushrooms: For an added umami flavor that complements the beef in the Philly cheesesteak.
- Hot Sauce or Salsa: For those who enjoy a spicy kick to contrast with the creamy, cheesy filling.
If you enjoyed this skillet also try Cheesy Taco Skillet, Stuffed Chicken Parmesan , Cheesy BBQ Beef Casserole , and Dutch Oven Montreal Chicken.
Try these other gluten free meals:
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Easy Philly Cheesesteak Stuffed Peppers
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion sliced in half and then into thin slices
- 2 lb sliced steak or similar brand
- 1 tbsp montreal steak seasoning
- 6 oz provolone sliced into 1/4″ slices
- 6 bell peppers
Instructions
- Preheat oven to 350.
- In a heavy pan, heat oil to shimmery.
- Add onions, stir and let reduce and soften to light brown, about 8 minutes.
- Add steak and seasoning, mix well, and cook until browned, about 5 minutes.
- Slice bell peppers in half, and remove stems and seeds.
- Scoop steak and onions into pepper halves.
- Top with cheese.
- If making ahead of time, peppers can be wrapped in plastic wrap or foil at this point and refrigerated for 1-2 days – simply add to a baking sheet or pan and bake when ready.
- Bake in an oven safe pan (or use the pan you sautee in, no need to dirty another dish!!) for 25 minutes, until cheese is melted and bubbly.
- Serve immediately and enjoy!
Nutrition
[mv_video aspectRatio=”16:9″ key=”qzowqrilggxdvtgq2snf”]
