Philly Cheesesteak Stuffed Peppers always take me back to one of my most cherished memories from a summer trip to Philadelphia. I was visiting a dear friend who had just moved to the city, and she insisted on introducing me to the iconic Philly cheesesteak. I’ll never forget that first bite—a perfect symphony of tender steak, caramelized onions, and melted cheese, all packed into a warm, crusty roll. The flavors were so vivid, so comforting, that I knew I had to find a way to recreate that experience at home.
But as much as I loved the classic Philly cheesesteak, I wanted to give it a twist that suited my style of cooking—something that was just as flavorful but a little lighter, and a bit more creative. That’s when I thought of stuffing those delicious ingredients into vibrant, sweet bell peppers. Not only do the peppers add a fresh and slightly sweet contrast to the savory filling, but they also serve as the perfect low-carb alternative to the traditional bread roll.
The first time I made these Philly Cheesesteak Stuffed Peppers, it was for a cozy dinner at home with my family. My kitchen filled with the mouthwatering aroma of sizzling steak and sautéed onions, and I could hardly wait to dig in. When I pulled the bubbling, cheesy peppers out of the oven, they looked and smelled incredible—a true feast for the senses. We gathered around the table, and as we took our first bites, I knew I had found something special. The combination of tender steak, savory mushrooms, and gooey provolone nestled inside the sweet, roasted peppers was an absolute hit. Even my pickiest eater couldn’t resist!
Since then, these stuffed peppers have become a family favorite, perfect for both weeknight dinners and casual get-togethers. They’re hearty, satisfying, and full of flavor, yet they feel just a little bit indulgent thanks to that melty provolone cheese. Whether you’re a Philly cheesesteak purist or just someone looking for a delicious new recipe to try, I’m sure these Philly Cheesesteak Stuffed Peppers will find a place in your heart—and on your dinner table—just like they did in mine.
How to Make Philly Cheesesteak Stuffed Peppers
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Ingredients
- 3 bell peppers (any color)
- 1 tablespoon unsalted butter
- 8 ounces mushrooms, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- 1 pound sirloin steak, thinly sliced
- 1 teaspoon steak seasoning (e.g., Montreal)
- 12 slices provolone cheese
- 2 tablespoons fresh parsley, finely chopped
Directions
- Preheat your oven to 400°F (200°C).
- Halve the bell peppers lengthwise and remove the seeds and membranes.
- Arrange the pepper halves in a lightly greased 9×13-inch baking dish, open side up.
- Bake the peppers for 15 minutes, uncovered, to soften them slightly.
- While the peppers are baking, heat a large skillet over medium-high heat.
- Add butter to the skillet, allowing it to melt completely.
- Add the sliced onions and mushrooms to the skillet, sautéing them for about 5 minutes until the mushrooms release their moisture.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant, then transfer the mixture to a bowl.
- Season the steak slices with kosher salt and your favorite steak seasoning, then add them to the hot skillet.
- Cook the steak for approximately 3 minutes, stirring occasionally until browned.
- Return the onion-mushroom mixture to the skillet, mixing well with the cooked steak.
- Remove the peppers from the oven and place a slice of provolone cheese inside each pepper half.
- Fill each pepper generously with the steak mixture, then top with another slice of provolone cheese.
- Broil the stuffed peppers for about 3 minutes, or until the cheese is melted and golden.
- Garnish with freshly chopped parsley before serving.
Storing Suggestion
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes until heated through, or in the microwave on a lower setting to avoid drying out the meat and cheese.
Cooking Tips
For a richer flavor, you can use ribeye steak instead of sirloin. You can also add bell pepper and onion powder to the steak seasoning for an extra kick. If you prefer, swap out the provolone with mozzarella or cheddar for a different cheese experience.
Serving Suggestions
Serve these Philly Cheesesteak Stuffed Peppers with a side of crispy sweet potato fries or a fresh garden salad. A cold beer or a glass of red wine pairs perfectly with the savory flavors of the dish.
Ingredient Substitutions
If you don’t have provolone cheese, you can substitute it with Swiss or Monterey Jack. For a lighter version, consider using ground turkey instead of steak, and low-fat cheese.
Seasonal Variations
During the summer months, you can grill the bell peppers instead of baking them for a smoky flavor. In the winter, consider adding a touch of cayenne pepper to the steak for a warming, spicy kick.
Allergen Information
This recipe contains dairy (cheese). For a dairy-free option, use vegan cheese or omit the cheese altogether. Ensure that the steak seasoning does not contain any hidden allergens such as gluten or soy.
FAQ:
Can I use a different type of meat?
Yes, you can substitute the sirloin steak with chicken, ground beef, or even a meatless alternative like portobello mushrooms for a vegetarian option.
How can I make this recipe keto-friendly?
This recipe is already low in carbs and suitable for a keto diet. Just ensure your steak seasoning is keto-compliant and consider using a cheese that is low in carbs.
Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed peppers after baking. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheat directly from frozen in a 350°F oven.
What’s the best way to slice the steak thinly?
For easier slicing, place the steak in the freezer for about 20-30 minutes before cutting. This firms up the meat and allows you to slice it more thinly.
Can I add other vegetables to the stuffing?
Absolutely! You can add spinach, zucchini, or even diced tomatoes to the mushroom and onion mixture for added flavor and nutrition.
How do I prevent the cheese from burning under the broiler?
Keep a close eye on the peppers while broiling and adjust the oven rack to the middle position to prevent the cheese from burning. Broil just until the cheese is melted and bubbly.
Philly Cheesesteak Stuffed Peppers
Ingredients
- 3 bell peppers any variety
- 1 tablespoon unsalted butter
- 8 ounces mushrooms sliced
- 1 medium onion thinly sliced
- 2 cloves garlic finely minced
- ½ teaspoon kosher salt
- 1 pound sirloin steak thinly sliced
- 1 teaspoon of your favorite steak seasoning e.g., Montreal
- 12 slices provolone cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Start by preheating your oven to 400°F.
- Cut the bell peppers in half lengthwise, removing seeds and ribs.
- Lightly spray a 9x13-inch casserole dish with non-stick spray, then place the peppers in the dish.
- Bake the peppers, open side up, uncovered for 15 minutes.
- Meanwhile, warm a large skillet over medium-high heat.
- Melt the butter in the skillet, then add the sliced onions and mushrooms.
- Sauté for about 5 minutes, stirring occasionally, until the mushrooms release their juices.
- Add in the minced garlic and cook for another 30 seconds, just until fragrant.
- Transfer the onion-mushroom mixture to a bowl and set aside.
- Season the steak slices with salt and add them to the hot skillet.
- Sprinkle with your preferred steak seasoning, and cook the meat for around 3 minutes, stirring occasionally.
- Return the onion-mushroom mixture to the pan and stir to combine.
- Once the peppers are done, remove them from the oven.
- Place a slice of provolone cheese into each pepper half, pressing it down to fit the shape.
- Generously fill each pepper with the steak mixture, then top with another slice of cheese.
- Broil the stuffed peppers for about 3 minutes, keeping an eye on them, until the cheese is melted and bubbly.
- Finish by garnishing with the chopped parsley.
- Serve immediately and enjoy! 🍴
