Philly Cheesesteak Stuffed Peppers

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Recipe Intensity: Easy to Moderate. This recipe involves some multitasking (cooking the filling while prepping the peppers) but uses simple techniques accessible to any home cook.

Recipe Cost: Moderate. The cost is primarily driven by the quality of the beef. Using a good-quality, but less expensive cut like flank steak or sirloin keeps it budget-friendly.

Ingredients

For the Pepper Boats:

4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
1 tablespoon olive oil
Salt and black pepper, to taste

For the Cheesesteak Filling:

1.5 lbs ribeye steak, flank steak, or sirloin, very thinly sliced (see Chef’s Tip)
2 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
8 oz (about 2 cups) cremini or white mushrooms, thinly sliced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika (optional, for depth)
Salt and black pepper, to taste

For the Topping:

8 slices provolone cheese
2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Prepare the Peppers:
Preheat your oven to 375°F (190°C). Arrange the bell pepper halves in a 9×13 inch baking dish, cut-side up. Drizzle with 1 tablespoon of olive oil and season the inside of each pepper with a pinch of salt and pepper. Bake for 15-20 minutes while you prepare the filling. This pre-baking softens the peppers and gives them a head start.

2. Sauté the Vegetables:
While the peppers are in the oven, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and mushrooms. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened, golden brown, and the mushrooms have released their liquid. Add the minced garlic and cook for one more minute until fragrant. Transfer the vegetable mixture to a clean bowl and set aside.

3. Cook the Steak:
Increase the skillet heat to medium-high. Pat the thinly sliced steak completely dry with paper towels—this is crucial for getting a good sear, not a steam. Add the remaining 1 tablespoon of olive oil to the hot skillet. Add the steak in a single layer, seasoning generously with salt, black pepper, and the smoked paprika (if using). Let it sear undisturbed for 1-2 minutes to develop a brown crust, then stir and cook for another 2-3 minutes until no longer pink.

4. Combine the Filling:
Return the sautéed onion and mushroom mixture to the skillet with the steak. Add the Worcestershire sauce and stir everything to combine. Cook for another 1-2 minutes until heated through. Taste and adjust seasoning as needed.

5. Assemble and Melt the Cheese:
Remove the partially baked peppers from the oven. Evenly divide the hot cheesesteak filling among the eight pepper halves, packing it down slightly. Top each stuffed pepper with a slice of provolone cheese.

Return the baking dish to the oven and bake for 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to brown in spots.

6. Serve:
Carefully remove the stuffed peppers from the oven. Let them cool for 5 minutes before serving—they will be very hot! Garnish with fresh chopped parsley and serve immediately.

Chef’s Tips & Variations

How to Thinly Slice Steak: For the most authentic texture, partially freeze the steak for 30-60 minutes. This firms it up, making it easy to slice paper-thin against the grain with a sharp knife.
Cheese Choices: Provolone is classic, but you can’t go wrong with Cheez Whiz (for ultimate authenticity), white American cheese for superior meltability, or even a sharp cheddar.
Add Some Heat: Sauté a sliced jalapeño with the onions and mushrooms for a spicy kick.
Make it Ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. Simply stuff the pre-baked peppers with the cold filling, top with cheese, and bake for 20-25 minutes, or until heated through.
The “Last” of the Recipe: These stuffed peppers are best enjoyed fresh from the oven. However, leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a 350°F (175°C) oven until warm. Note that the peppers will become softer upon reheating.

Nutrition Information (Per Serving – 2 stuffed pepper halves)

Please note: This is an estimate and can vary based on specific ingredients used.

Calories: ~485 kcal
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 9g
Protein: 40g
Total Fat: 29g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: ~550mg

Dietary Note: This recipe is naturally gluten-free and low in carbohydrates, making it an excellent option for those following Keto, Low-Carb, or Gluten-Free diets. To further reduce fat, use a leaner cut of beef like sirloin and reduce the amount of cheese.

We hope you love this delicious and deconstructed take on the Philly Cheesesteak! It’s proof that with a little creativity, you can enjoy all your favorite flavors in a wholesome, home-cooked package.