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
- 9x13 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