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All the best parts of a cheesesteak get piled into a tender roasted pepper in these Philly cheesesteak stuffed peppers. With shaved steak, onions, mushrooms, cream cheese, and melty provolone, they’re savory, cheesy, and easy enough for a healthy weeknight meal.
I’m a huge fan of a good Philly cheesesteak, but for me, it’s really the filling that makes the sandwich. Give me plenty of savory steak, tender onions and mushrooms, and melty cheese, and I’m happy.
That’s what inspired these Philly cheesesteak stuffed peppers. I wanted a dinner that kept all those flavors I love, just in a way that feels a little more balanced. Once everything is piled into a roasted pepper and covered in provolone, the roll is honestly the last thing I’m thinking about.
Philly Cheesesteak Stuffed Peppers – You Won’t Miss The Roll
Roasting the peppers before filling them is what makes this version work. They soften and start to brown around the edges but still hold their shape, so you get a tender pepper instead of one that’s crunchy or watery. Once they’re filled with the steak mixture and covered in melted provolone, every bite is hearty, savory, and cheesy.
A few other reasons this version works so well for a healthy everyday dinner:
- Classic cheesesteak flavors. Bell peppers are usually tucked inside the roll with the filling, but here the pepper becomes the base instead. It’s basically the classic sandwich turned inside out.
- More veggies, still just as filling. Using bell pepper in place of the roll adds more vegetables and fiber, giving you a more balanced mix of protein and produce.
- Easy enough for a weeknight. The prep is simple, most of the cooking happens at the same time, and dinner is on the table in about 30-40 minutes.
- Great for meal prep. The individual pepper halves make these really easy to portion out, and they reheat well without much fuss. I love having a few ready to grab for lunch or an easy dinner later in the week.
Ingredient Notes
A few ingredients are doing more work than you might expect here, especially when it comes to getting the flavor and texture just right.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Bell peppers: Any color works here. Green peppers have a less sweet flavor, while red, yellow, and orange peppers are a little sweeter, so use whichever you like best.
- Lean shaved steak: This is my first choice because the thin slices cook quickly and give you that classic Philly texture. If you can’t find it, lean ground beef or ground turkey works just as well.
- Onion, garlic, and mushrooms: These build the savory base of the filing. I like sliced white mushrooms or baby bellas because they cook down nicely with the steak and soak up all those savory juices. Yellow onion is my go-to, but white or sweet onion works just as well.
- Cream cheese: This isn’t traditional in a Philly cheesesteak, but I love what just a few tablespoons do here. It gives the filling a little creaminess and keeps it from feeling dry. Full-fat is my go-to, but reduced-fat works too. You can leave it out, but the filling won’t be quite as creamy.
- Provolone cheese: This is my go-to because it melts beautifully and pairs really well with the steak. Mozzarella works too if that’s what you have.
- Worcestershire sauce: I like adding a teaspoon of Worcestershire for a little extra savory flavor. Soy sauce works too if that’s what you have.
How to Make Philly Cheesesteak Stuffed Peppers
Once everything is prepped, these come together in just a few simple steps:
- Prep the peppers: Preheat the oven to 400°F and prepare a casserole dish with parchment paper or non-stick spray. Slice the peppers in half from top to bottom and remove the seeds and membranes. Place the peppers cut side down in the pan and bake for about 15 minutes, until slightly softened and starting to brown.
- Cook the steak: Heat the olive oil in a skillet over medium heat. Add the shaved steak, salt, pepper, and Worcestershire sauce, then cook for about 5 minutes until mostly browned.
- Add the veggies: Stir in the onion, garlic, and mushrooms. Cook for about 10 minutes, until the onions and mushrooms are softened.
- Finish the filling: Turn off the heat and stir in the cream cheese until melted and evenly combined.
- Stuff the peppers: Flip the peppers cut side up, divide the filling evenly between them, and top each one with a slice of provolone.
- Bake: Return the Philly cheesesteak stuffed peppers to the oven for 7-10 minutes, until the cheese is melted and beginning to brown.
jamie’s tips
Tips for the Best Steak and Cheese Stuffed Peppers
- Go for the bigger peppers. The larger they are, the easier they are to fill without everything spilling over the sides.
- Give the peppers a head start. I know pre-baking feels like an extra step, but it’s worth it. Those first 15 minutes help the peppers soften enough so you’re not cutting into a crunchy pepper at dinner. They won’t be completely tender after the first bake and will continue to cook once they’re filled and returned to the oven.
- Don’t cook the steak too long. Shaved steak cooks fast, so I stop once it’s mostly browned. It still has more cooking time with the veggies and again in the oven.
- Watch for extra liquid in the pan. Mushrooms can release quite a bit of moisture. If the filling looks watery, let it cook for another minute or two before you add the cream cheese.
- Broil the cheese at the end. If you like those browned, bubbly spots on top, pop the shaved steak stuffed peppers under the broiler for 1 to 2 minutes. Just stay close because provolone can brown really fast.
Storage and Meal Prep
I’m all for getting a head start on dinner when I can, and this is an easy recipe to prep in parts. Here’s what works best for me:
- Store leftovers: I keep leftover cheesesteak stuffed peppers in an airtight container in the fridge for up to 4 days.
- Make ahead: If I’m prepping these in advance, I like to make the filling ahead and keep it separate from the peppers. Then I just stuff and bake them when I’m ready to eat so the peppers don’t get too soft.
- Reheat: For a quick lunch, I usually microwave one until heated through. If I have a little more time, I’ll warm them in a 350°F oven for about 10-15 minutes so the cheese gets melty again.
- Freeze: Let the peppers cool completely, then wrap them well and freeze for up to 2 months. Thaw them overnight in the fridge before reheating. The peppers will soften after freezing, so I prefer these fresh or refrigerated when possible.
More Easy Dinner Recipes You’ll Love
If you’ve made and loved this Philly Cheesesteak Stuffed Peppers recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 large bell peppers, for stuffing
- 2 teaspoons extra virgin olive oil
- 1 pound lean shaved steak, or lean ground beef
- 2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium yellow onion, minced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons cream cheese
- 8 slices provolone cheese
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 400°F. Prepare a 9×13" baking pan by lining with parchment paper or spraying lightly with non-stick cooking spray.
- Slice each bell pepper in half from top to bottom. Remove the insides and seeds from peppers.
- Place each pepper in the pan, top side down, and bake for 15 minutes. Peppers should be slightly softened and starting to brown. Remove and set aside.
- While the peppers are baking, heat a skillet with olive oil over medium heat. Add the shaved steak and season with the Worcestershire sauce, salt, and pepper. Cook until mostly browned, about 3 to 5 minutes.
- Add the onions, mushrooms, and garlic to the pan and continue cooking for 10 minutes on medium heat until the onions are softened.
- Turn off the heat. Add the cream cheese and stir until melted and evenly coated.
- Flip the peppers over so that the cut side is up. Stuff each pepper evenly with the filling, then top each pepper with one slice of provolone cheese.
- Bake for 7-10 minutes until the cheese is melted and beginning to brown. Optional: broil on high for 1 to 2 minutes to brown the cheese, just watch them carefully so they don't burn.
Notes
- Extra liquid: Mushrooms can release quite a bit of moisture. If the filling looks watery, let the excess liquid cook off before stirring in the cream cheese so the stuffed peppers don’t become watery.
- Make ahead: The filling can be prepared ahead and refrigerated separately from the peppers. Stuff and bake the peppers when you’re ready to serve.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
