If you have ever wished for a delicious Philly cheesesteak experience without the bread but packed with vibrant veggies and hearty flavors, then this Philly Cheesesteak Stuffed Peppers Recipe is made just for you! It’s a mouthwatering fusion of tender ribeye steak, sautéed onions, mushrooms, and green peppers tucked inside sweet bell pepper halves and smothered in melty provolone cheese. This recipe delivers all the nostalgia and boldness of the classic sandwich with a fresh, low-carb twist that’s perfect for weeknight dinners or impressing guests. Get ready to enjoy comfort food elevated with a colorful, wholesome touch.
Ingredients You’ll Need
Nothing fancy here—just a handful of essential ingredients that work in harmony to deliver amazing taste and texture. Each element plays its part, from the juicy ribeye to the sweet bell peppers, creating a balanced and satisfying dish.
- 4 large green bell peppers (halved and seeds removed): These serve as the colorful, crunchy vessel for all that flavorful filling.
- 1 lb thinly sliced ribeye steak or deli roast beef: Choose tender, thin slices for that authentic Philly cheesesteak bite.
- 1 tbsp olive oil: A little richness for sautéing the vegetables and steak to perfection.
- 1 medium yellow onion (thinly sliced): Adds sweetness and depth when caramelized alongside the mushrooms.
- 1 cup mushrooms (sliced): Earthy mushrooms bring umami and moisture to the filling.
- 1 small green bell pepper (chopped): Adds fresh crunch and color contrast inside the stuffing.
- 2 cloves garlic (minced): Garlic gives a fragrant punch that lifts all the flavors.
- 1 tbsp Worcestershire sauce: Brings a savory, tangy note crucial for that classic Philly cheesesteak taste.
- 1 tsp Italian seasoning: A subtle blend of herbs to enhance the steak and veggies.
- Salt and pepper to taste: To balance and season every bite.
- 8 slices provolone cheese: Melts beautifully over the filling adding creamy, gooey indulgence.
How to Make Philly Cheesesteak Stuffed Peppers Recipe
Step 1: Prepare and Soft Bake the Bell Peppers
Start by preheating your oven to 375°F. Arrange the halved green bell peppers upright in a baking dish and lightly drizzle them with olive oil. Baking these for about 10 minutes softens the peppers just enough so they’ll be tender but still hold their shape once stuffed. This step ensures the peppers won’t overpower the filling, creating a perfect balance of textures in every bite.
Step 2: Sauté the Vegetables
While the peppers are in the oven, heat olive oil in a large skillet over medium heat. Toss in the thinly sliced onions, mushrooms, and chopped green pepper, sautéing for 5 to 7 minutes until they become soft and fragrant. Then add the minced garlic and cook for another minute to release its aromatic magic. This veggie medley forms the savory base that makes the Philly cheesesteak stuffing so irresistible.
Step 3: Cook the Steak and Season the Filling
Next, add your thinly sliced ribeye or roast beef to the skillet along with Worcestershire sauce, Italian seasoning, salt, and pepper. Stir well to combine and cook until the meat is heated through and perfectly coated in the flavorful mixture. This meat and veggie filling becomes the star of the show with hearty, juicy bits in every spoonful.
Step 4: Assemble and Bake the Stuffed Peppers
Remove the softened bell peppers from the oven and place half a slice of provolone cheese inside the bottom of each pepper half. Spoon the warm steak and vegetable mixture evenly into each pepper, then top with another slice of provolone. Return the stuffed peppers to the oven for 10 to 15 minutes, baking until the cheese melts into bubbling, golden perfection. This final step turns them into cheesy, delectable pockets you’ll want to devour immediately.
How to Serve Philly Cheesesteak Stuffed Peppers Recipe
Garnishes
Feel free to add a sprinkle of freshly chopped parsley or a scattering of finely sliced green onions atop the peppers right before serving. These simple garnishes add a pop of color and a fresh note that beautifully complements the richness of the melted cheese and savory filling.
Side Dishes
Paired with a crisp garden salad or a light slaw, these stuffed peppers become a well-rounded meal that is both satisfying and refreshing. For something heartier, roasted or mashed potatoes make excellent companions, especially if you’re craving a comforting feast.
Creative Ways to Present
For a fun twist, serve your Philly Cheesesteak Stuffed Peppers Recipe in shallow bowls topped with a drizzle of creamy horseradish sauce or a splash of tangy hot sauce. They also make fabulous party appetizers when cut into smaller portions—guests will love the combination of familiar flavors in a bite-sized, colorful package.
Make Ahead and Storage
Storing Leftovers
You can store leftover stuffed peppers covered in the refrigerator for up to 2 days. Keep them in an airtight container to maintain freshness and prevent the cheese from drying out. When you’re ready, simply reheat them as described below and enjoy a second round of this tasty meal.
Freezing
This Philly Cheesesteak Stuffed Peppers Recipe freezes well if you want to prep in advance. Wrap each stuffed pepper individually in foil or plastic wrap, then place in a freezer bag or container. They will keep for up to 2 months, making it easy to enjoy your favorite dish anytime without extra fuss.
Reheating
To reheat, place the stuffed peppers in a preheated oven at 350°F for about 15–20 minutes, or until heated through and the cheese is bubbly again. Avoid microwaving if possible to keep the peppers from becoming soggy and to preserve the delightful texture of the filling and melted cheese.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! While ribeye or deli roast beef offers classic flavor and tenderness, you can swap in thinly sliced chicken, turkey, or even plant-based meat alternatives to suit your dietary preferences.
Can I prepare the filling ahead of time?
Yes, the filling can be made a day or two in advance and stored in the fridge. When ready, just stuff the peppers and bake as directed for a quick and convenient dinner.
What type of cheese can I substitute for provolone?
Provolone is traditional for the Philly cheesesteak flavor, but mozzarella or Swiss cheese work wonderfully too and offer slightly different flavor profiles that are just as delicious.
Are these stuffed peppers suitable for a keto diet?
Definitely! This recipe is low carb and gluten-free, making it a perfect keto-friendly option for anyone watching their carbohydrate intake.
Can I use red or yellow bell peppers instead of green?
Yes, using red or yellow bell peppers will introduce a sweeter flavor that pairs nicely with the savory filling, giving your dish an exciting twist in taste and a splash of brightness.
Final Thoughts
I hope you’re as excited as I am for you to try this Philly Cheesesteak Stuffed Peppers Recipe. It’s a comforting, flavorful dish that takes everything you love about a Philly cheesesteak and transforms it into a fresh, wholesome meal packed with vibrant colors and satisfying textures. Whether you’re cooking for family or friends, this recipe brings a little piece of culinary magic to your table that you’ll return to again and again.
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Philly Cheesesteak Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 halves per person)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Philly Cheesesteak Stuffed Peppers combine the classic flavors of a Philly cheesesteak sandwich with the freshness and nutrition of bell peppers. Tender ribeye steak, sautéed vegetables, and melted provolone cheese come together in a low-carb, gluten-free dish perfect for a satisfying and flavorful main course.
Ingredients
Vegetables
- 4 large green bell peppers, halved and seeds removed
- 1 medium yellow onion, thinly sliced
- 1 cup mushrooms, sliced
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
Meat & Dairy
- 1 lb thinly sliced ribeye steak or deli roast beef
- 8 slices provolone cheese
Other Ingredients
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F. Arrange the halved and seeded bell peppers in a baking dish with the cut side facing up. Lightly drizzle them with olive oil and bake for 10 minutes to soften.
- Sauté vegetables: While the peppers bake, heat olive oil in a large skillet over medium heat. Add the sliced onions, mushrooms, and chopped green pepper. Sauté for 5 to 7 minutes until the vegetables are softened.
- Add garlic and meat: Stir in the minced garlic and cook for an additional minute until fragrant. Then add the thinly sliced ribeye steak or deli roast beef along with Worcestershire sauce, Italian seasoning, salt, and pepper. Cook until the meat is heated through and fully combined with the vegetables.
- Assemble stuffed peppers: Remove the baking dish with the softened peppers from the oven. Place half a slice of provolone cheese into the bottom of each pepper half. Spoon the steak and vegetable mixture evenly into each pepper, then top with another slice of provolone cheese.
- Bake to finish: Return the stuffed peppers to the oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly. Serve the cheesy, flavorful stuffed peppers hot.
Notes
- The filling can be prepared ahead and stored in the refrigerator for up to 2 days.
- Provolone cheese can be substituted with mozzarella or Swiss cheese if you prefer.
- Use red or yellow bell peppers instead of green for a sweeter flavor profile.
