All of the bold, savory flavors of a classic cheesesteak come together in these Philly cheesesteak stuffed green peppers!
These peppers are made with tender green bell peppers filled with shaved steak, sautéed onions, mushrooms, and plenty of melty provolone cheese layered right into the center and on top.
Quick Look: Philly Cheesesteak Stuffed Peppers
- Prep Time: 15 minutes, Cook Time: 35 minutes
- Total Time: 50 minutes
- Method: Stovetop filling, then assembled and oven baked
- Main Ingredients: Green bell peppers, shaved steak, onions, mushrooms, provolone
- Flavor Profile: Savory, cheesy
- Ideal for: Easy weeknight dinners, fun recipes
Jump to:
- Quick Look: Philly Cheesesteak Stuffed Peppers
- A Fun Dinner Twist!
- Ingredient Notes
- Substitutions and Variations
- How to Make Philly Cheesesteak Stuffed Peppers
- Tips for Success
- Recipe FAQs
- Make Ahead, Freezing, Reheating
- What to Serve with These Stuffed Green Peppers
- More Fun Twist Dinners
- Philly Cheesesteak Stuffed Green Peppers
Ingredient Notes
- Green bell peppers: They are less sweet than red or orange peppers, and are just more fitting for something closer to the classic cheesesteak flavors.
- Sliced beef: I like using store-bought shaved beef because it’s convenient, but you can also thinly slice the beef yourself. For easier slicing, semi-freeze the beef for about an hour first so you can cut clean, thin slices.
- Seasoning for the beef: Lawry’s seasoning salt, Italian seasoning, garlic powder, Worcestershire sauce, and ground black pepper.
- Yellow onions and mushrooms: Slice onions thin so they cook fast and evenly. For mushrooms, you can use cremini or regular white mushrooms.
- Provolone cheese: Provolone has a mild taste, which highlights the tasty cheesesteak beef. I use thin slices, but freshly shredded works too.
Substitutions and Variations
- Beef cuts: Ribeye is the most flavorful thanks to the fat and marbling, NY strip or sirloin are leaner options.
- Bell peppers: Green fits the flavor profile, but red, orange, or yellow bell peppers have a sweeter flavor, if you prefer.
- Cheese: Use any type of similar cheese. Mozzarella, havarti, gouda, Swiss, etc.
How to Make Philly Cheesesteak Stuffed Peppers
- Sauté the beef. Heat olive oil in a large skillet over medium-high heat. Cook the shaved steak until browned, seasoning with seasoned salt and garlic powder. Stir in Worcestershire sauce at the end, then remove from the pan.
- Make the filling. In the same skillet, cook the onions until softened and golden. Add mushrooms and cook for a few more minutes. Return the beef, add another splash of Worcestershire sauce, season again, and combine.
- Parboil the peppers. Slice the peppers in half lengthwise and remove the seeds and stems. Boil the peppers for 5-7 minutes until just tender. Drain and pat dry well to prevent sogginess.
- Stuff the peppers. Fill each pepper with the beef mixture and a layer of cheese in the middle, without overstuffing.
- Top with cheese: Assemble the them in a baking pan. Add a layer or two of sliced or shredded provolone cheese on top.
- Bake. Bake the Philly cheesesteak stuffed peppers at 375°F for 18-20 minutes until melted and bubbly. Tip: Bake just until just melted so the peppers stay crisp tender and the filling juicy.
Tips for Success
- Pat dry the par-cooked peppers completely before stuffing to prevent excess moisture from watering down the filling.
- Don’t rush the onions. Let them cook longer to develop a deeper, richer flavor.
- Don’t overstuff. You can pile them high, but don’t pack it in compact, otherwise the center will be dense as it’s mostly a beef filling. This also helps with better heat circulation in the oven.
- Alternative to pre-boiling peppers: Roast halved peppers at 400°F for 15 minutes before stuffing them. It may be easier, but based on my testing, par-boiling introduces more moisture to the peppers, which is great here because the beef filling contains less moisture than, for example, a rice filling.
Recipe FAQs
How long should I par-boil the peppers?
5-7 minutes is ideal, as they will finish cooking in the oven. You want them tender but still holding their shape.
Can I use ground beef instead?
You can, but it won’t have the same texture or flavor. For a ground beef version, you can try my classic stuffed peppers with rice and beef too!
What’s the best way to slice beef thin at home?
Semi-freeze the beef for about 30 minutes to 1 hour first. Then, use a very sharp knife to easily slice through.
How do I keep the peppers from getting soggy?
Make sure to pat the peppers completely dry and avoid overcooking them. Also, don’t overcrowd the filling. This helps prevent excess moisture buildup.
Make Ahead, Freezing, Reheating
- Make ahead: Prepare the filling and parboil the peppers ahead of time. Store separately and assemble before baking.
- Freezing: Freeze assembled (unbaked) peppers without the cheese topping. Add fresh cheese just before baking.
- Reheating: Thaw your Philly cheesesteak stuffed peppers in the fridge overnight and bake at 375°F until heated through and the cheese is melted.
What to Serve with These Stuffed Green Peppers
These are pretty satisfying on their own, but if you’re looking for sides, I’d recommend these.
- Hearty sides: Add cheesy garlic bread or crispy oven roasted potato wedges to balance with some carbs.
- Keep it low carb with a simple green arugula salad or grilled vegetables.
More Fun Twist Dinners
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Philly Cheesesteak Stuffed Green Peppers
Savory shaved steak, sautéed onions, and mushrooms layered with melty provolone inside tender green peppers. These stuffed peppers are a comforting, easy weeknight dinner that brings classic Philly flavors together with a fun twist.
Servings 6 people
Calories 319kcal
Equipment
- 9×13 baking pan or any oven-safe pan that fits
Ingredients
- 1 pound shaved steak - or beef sliced into very thin strips
- 1 large yellow onion, sliced
- 2 cups cremini or button mushrooms, sliced - about 10 ounces
- Olive oil for cooking
- Lawry’s seasoned salt - to taste
- Ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce - divided
- 3 green bell peppers - all about the same size, medium to large
- 12 slices Provolone cheese
Instructions
- Preheat oven to 375ºF.
- Cook the beef: In a large skillet, heat a few drizzles of olive oil over medium-high heat. Cook the shaved beef until browned and season with seasoned salt to taste, pepper, Italian seasoning, and garlic powder. Near the end, add 1 teaspoon of Worcestershire sauce. Remove from the pan.
- Make the filling: Do not wipe the skillet clean. In the same pan, add more oil and cook the onions until softened and golden, about 6 minutes. Then, add the sliced mushrooms and cook for another 3 minutes. Return the cooked beef and bring everything together. Season with more seasoning to taste, plus another 1 teaspoon of Worcestershire sauce. Set aside.
- Par-boil bell peppers: Cut each pepper in half, from top to bottom. Remove the seeds and stems. In a large pot with boiling water, parboil the peppers for 5-7 minutes until crisp tender but not mushy (they will finish cooking in the oven). Remove and pat dry well with paper towel.
- Stuff bell peppers and add cheese Stuff the pre-cooked peppers with the prepared filling, adding a layer of cheese in the center so it’s cheesy in the middle. Arrange them in a baking pan next to each other so they don't tip over. Top with another layer of provolone cheese.
- Bake: Bake in the preheated oven for 18-20 until the cheese is melted. Serve while it's warm and cheesy!
Notes
- Prevent Sogginess: After parboiling the peppers, pat the peppers completely dry with paper towels. This prevents excess moisture from watering down your beef filling.
- Slicing the Beef: If you aren’t using store-bought shaved steak, semi-freeze your beef (ribeye, NY strip, or sirloin) for 30 minutes to 1 hour before slicing. This allows you to get the necessary thin cuts.
- Don’t overstuff: You can pile them high but don’t pack it compact in the peppers since you don’t want it to be dense with beef.
- Make ahead: You can prepare the beef filling and parboil the peppers in advance. Store them separately in the fridge and assemble just before you are ready to bake.
- Freezing: Assemble the peppers but do not add the top layer of cheese. Freeze them in an airtight container. Add the cheese when ready to cook.
- Reheating: If frozen, thaw in the fridge overnight. Bake at 375°F until the filling is hot and fresh cheese is melted and bubbly.
- Peppers: While green peppers offer the classic savory flavor, you can use red, orange, or yellow peppers if you prefer a sweeter taste.
- Beef cuts: Ribeye is the most flavorful but NY strip or sirloin are excellent leaner options.
- Cheese: If you don’t have provolone, mozzarella, havarti, gouda, or Swiss are great melty alternatives.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1stuffed pepper | Calories: 319kcal | Carbohydrates: 7g | Protein: 26g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 733mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 49mg | Calcium: 315mg | Iron: 2mg
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