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- 4 large bell peppers (red, green, or yellow) - 1 pound lean beef steak (ribeye or sirloin), thinly sliced - 1 medium onion, sliced - 1 cup mushrooms, sliced - 2 cloves garlic, minced - 1 teaspoon Worcestershire sauce - 1 teaspoon olive oil - Salt and pepper to taste - 1 cup provolone cheese, shredded - 1 tablespoon fresh parsley, chopped (for garnish) When picking bell peppers, look for bright colors and firm skin. Avoid any with soft spots or wrinkles. Feel the weight; heavier peppers usually have more juice. For beef, choose cuts like ribeye or sirloin. They should be bright red with no brown spots. Fresh mushrooms should look smooth and dry, not slimy. Onions should be firm and have no dark spots. If you want to change things up, you can use ground beef instead of sliced steak. Ground turkey works well for a lighter option. For cheese, you can swap provolone with mozzarella or cheddar. If you want a meatless dish, use lentils or beans. They add great texture and flavor. {{ingredient_image_1}} Before we dive into cooking, let’s prep our ingredients. Start by gathering your bell peppers and cutting off the tops. Remove the seeds and membranes. You want them clean inside. Next, slice your steak thinly. You can use ribeye or sirloin for this dish. Slice your onion and mushrooms too. Mince the garlic. Finally, measure out the Worcestershire sauce and olive oil. Now, you are ready to cook! 1. Preheat the Oven: Set your oven to 375°F (190°C). This helps cook the peppers evenly. 2. Cook the Steak: Heat the olive oil in a skillet over medium-high heat. Once hot, add the thinly sliced steak. Cook for 3-4 minutes until it turns brown. Season with salt and pepper for flavor. 3. Add Veggies: Toss in the sliced onions and mushrooms. Cook until the veggies soften, about 5 minutes. This makes the filling tasty. 4. Add Garlic and Sauce: Stir in the minced garlic and Worcestershire sauce. Cook for another 1-2 minutes. The garlic adds a nice aroma. 5. Stuff the Peppers: Take the skillet off the heat. Stuff each bell pepper with the meat and veggie mixture. Press down gently to pack it well. 6. Top with Cheese: Sprinkle shredded provolone cheese on top of each stuffed pepper. This will melt beautifully in the oven. 7. Bake: Cover your baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. This helps the peppers cook through. 8. Uncover and Finish Baking: Remove the foil and bake for another 10 minutes. The cheese should be melted and bubbly now. 9. Cool and Garnish: Let the peppers cool for a few minutes. Then, sprinkle chopped parsley on top for color and freshness. - Prep Time: 15 minutes - Cook Time: 35 minutes (25 minutes covered, 10 minutes uncovered) - Total Time: 50 minutes - Oven Temperature: 375°F (190°C) Following these steps will help you create delicious Philly cheesesteak stuffed peppers that are sure to please! To get perfectly stuffed peppers, choose large bell peppers. They need enough space for your filling. Cut off the tops and scoop out the seeds. This gives you a nice bowl for the filling. Pack the mixture tightly but not too tight. You want some air to help them cook well. Use high heat to sear the steak first. This adds a rich, browned flavor. After that, add your onions and mushrooms. Cook them until they soften. This way, they will mix well with the beef. Always season your filling with salt and pepper. This brings out the natural flavors. Don't skip the Worcestershire sauce; it adds a great depth. One mistake is overcooking the steak. It should be browned but not tough. Another is not using enough seasoning. Taste your filling before stuffing the peppers. Avoid undercooking the peppers. They need time in the oven to soften. Cover them with foil while baking to keep moisture in. Remove the foil at the end to get a nice, melted cheese top. Pro Tips Choose the Right Peppers: Opt for bell peppers that are firm and have vibrant colors for the best flavor and texture. Slice Steak Thinly: To achieve the best results, slice the beef as thinly as possible against the grain to maximize tenderness. Customize Your Cheese: While provolone is classic, feel free to mix in other cheeses like mozzarella or cheddar for a unique twist. Let Them Rest: After baking, allow the stuffed peppers to sit for a few minutes before serving to let the flavors meld. {{image_2}} You can switch the beef steak for chicken or turkey. Both meats work well in Philly cheesesteak stuffed peppers. For chicken, use thinly sliced chicken breast. For turkey, ground turkey or sliced turkey breast will do. Adjust the cooking time a bit. Chicken may need a few extra minutes to cook through. If you want a meatless meal, try using plant-based proteins. You can use tofu, tempeh, or even lentils. Sauté your choice with onions and mushrooms for a tasty filling. Add some spices like paprika or cumin for extra flavor. This way, everyone can enjoy the rich taste of stuffed peppers. Get creative with flavors! Add spices like oregano, thyme, or chili powder for a kick. Different cheeses can also change the taste. Try cheddar for a sharp bite or mozzarella for a gooey texture. You can even mix cheeses for a unique flavor blend. Don't be afraid to explore new combinations! You can store leftover Philly cheesesteak stuffed peppers in the fridge. Place them in an airtight container. They stay fresh for 3-4 days. Make sure they cool down before sealing. This keeps the peppers from getting soggy. To enjoy them later, simply reheat. Freezing is a great option for these stuffed peppers. First, let them cool completely. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. This helps prevent freezer burn. They can last up to 3 months in the freezer. When you want to eat them, thaw in the fridge overnight. Reheating your stuffed peppers is easy. You can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish. Cover with foil to keep them moist. Bake for about 15-20 minutes. If you prefer the microwave, heat them for 2-3 minutes on high. Check that they are hot all the way through. Enjoy your tasty leftovers! You can make Philly cheesesteak stuffed peppers ahead of time. Prepare the stuffed peppers and store them in the fridge before baking. Just cover them tightly with plastic wrap. You can keep them in the fridge for up to 24 hours. When you're ready to cook, bake them straight from the fridge. Just add about 10 extra minutes to the cooking time. Yes, you can use different types of peppers. Red, green, or yellow bell peppers work well. You can even try poblano or Anaheim peppers for a twist. Each type adds a unique flavor and color to the dish. If you like spice, opt for jalapeños. Just adjust your cooking time as needed. Philly cheesesteak stuffed peppers pair well with many sides. Serve them with a simple green salad for freshness. Crispy roasted potatoes or French fries are also great options. For a fun twist, try serving them with garlic bread. You can also add a side of coleslaw for crunch and creaminess. In this blog post, I shared how to make Philly cheesesteak stuffed peppers. We covered key ingredients, tips for picking fresh options, and substitutions. You learned step-by-step cooking methods and key timing for best results. Tips and tricks helped you avoid common mistakes. Plus, I offered tasty variations and smart storage advice. Remember, with the right ingredients and methods, you can create a flavorful dish. Enjoy making stuffed peppers your way!

Philly Cheesesteak Stuffed Peppers

Delicious bell peppers stuffed with a savory mixture of steak, onions, mushrooms, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (red, green, or yellow)
  • 1 pound lean beef steak (ribeye or sirloin), thinly sliced
  • 1 medium onion, sliced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon olive oil
  • to taste Salt and pepper
  • 1 cup provolone cheese, shredded
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
  • In a large skillet over medium-high heat, add the olive oil. Once hot, add the sliced steak and cook for about 3-4 minutes until browned. Season with salt and pepper.
  • Add the sliced onion and mushrooms to the skillet, cooking until the vegetables are softened, about 5 minutes.
  • Stir in the minced garlic and Worcestershire sauce, cooking for an additional 1-2 minutes until fragrant. Remove from heat.
  • Stuff each bell pepper with the steak mixture, pressing down gently to pack it in. Top each stuffed pepper with shredded provolone cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  • Allow the peppers to cool for a few minutes before serving. Garnish with chopped parsley.

Notes

Feel free to customize the vegetables or cheese to your liking.
Keyword beef, cheesesteak, stuffed peppers