Quick and easy Philly Cheesesteak Stuffed Peppers are a unique twist on the classic sandwich with tender strips of beef sauteed with onions and mushrooms and then baked with lots of gooey cheese.
Philly Cheesesteak Stuffed Peppers
Two classics come together in this super simple weeknight meal! Philly cheesesteak stuffed peppers take all of the delicious comforting flavors of the classic sandwich and combine them in a stuffed pepper preparation.
Each pepper is stuffed with tender strips of beef sauteed with mushrooms and onions, sandwiched between two slices of gooey melted cheese, and then baked to bubbly perfection.
This recipe is great for meal prep or for a quick dinner that the whole family will enjoy!
What Kind of Steak Should I Use?
This Philly cheesesteak stuffed peppers recipe calls for shaved beef, which is a cut of beef. It is usually labeled as such at the grocery store. You can also ask the butcher to cut you some.
If you can't find it and need to substitute, you can use about 1 pound of steak, such as sirloin or ribeye, and slice it as thinly as you can by hand. Then proceed with the recipe.
Philly Cheesesteak Stuffed Pepper Variations
- Beef - As stated above, you can slice your own steak to replace the shaved beef in the recipe. You can also use a pound of ground beef for a quick cost-effective alternative.
- Cheese - Philly cheesesteaks are served with provolone or "whiz." To replicate that, I usually make the peppers with provolone or American cheese. But these would be amazing with lots of other cheeses too, such as fresh mozzarella or smoked gouda.
- Mushrooms - Mushrooms aren't traditional in Philly cheesesteaks, but I like the flavor, texture, and nutrition, so I added them to the recipe. If you don't love mushrooms or don't have any on hand, you can omit them.
- Grains - You can add cooked rice or quinoa to the meat mixture before stuffing the pepper to stretch the filling even more. You will probably need a couple of extra peppers!
- Beans - Instead of rice, you can also add in beans or lentils for extra fiber and to make them extra filling.
What to Serve with Philly Cheesesteak Stuffed Peppers
Since this Philly cheesesteak stuffed peppers recipe doesn't have any rice in the actual pepper itself, a carb or grain is a great option. Ideas include rice, quinoa, beans or lentils, air fryer baby potatoes, French fries, baked potato, roasted sweet potatoes, or homemade rolls.
You can also include a side salad or other vegetable. I don't find it necessary, as the pepper itself and the filling both contain veggies.
Can You Freeze Philly Cheesesteak Stuffed Peppers?
Yes, you can. However, I don't recommend it, if possible, due to the change in texture. The pepper will get much softer and more watery if you freeze it and then reheat. But if you're aware and okay with it, simply allow your stuffed peppers to cool to room temperature. Cover and freeze your fully cooked peppers in the baking dish once they're totally cooled. They should last in the freezer for up to 3 months.
When you’re ready to enjoy, let them defrost in the fridge overnight then bake them uncovered in the oven for 30 minutes at 375° Fahrenheit. You can also warm them up in the microwave in individual servings.
More Easy Beef Recipes You'll Love
- Philly Cheesesteak Sloppy Joes - These sloppy joes feature ground beef sauteed with peppers and onions in a creamy, cheesy sauce, then served on a bun.
- Crock Pot Stuffed Peppers - Classic stuffed peppers made top to bottom in the slow cooker for an easier, hands-off dinner.
- Unstuffed Peppers - Stuffed peppers the easy way! In a skillet! This recipe is easy, nutritious, and tastes just like stuffed peppers!
- Instant Pot Salisbury Steak - Tender beef patties cooked in melt-in-your-mouth amazing onion gravy.
- Taco Stuffed Shells - A fun Tex-Mex twist on classic stuffed shells. These are stuffed with a creamy, cheesy taco filling.
Philly Cheesesteak Stuffed Peppers Video
Philly Cheesesteak Stuffed Peppers
Ingredients
Peppers
- 6 bell peppers
- 1 tablespoon olive oil
- ¼ teaspoon salt
Filling
- ½ tablespoon olive oil
- ½ medium onion thinly sliced
- 8 ounces sliced mushrooms coarsely chopped
- 12 ounces shaved beef
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground coriander
- ¼ teaspoon dried dill
- ¼ teaspoon dried red pepper flakes (optional)
- 12 slices yellow American or provolone cheese
Instructions
- Preheat oven to 400°F.
- Cut tops off of bell peppers. Remove stems and dice. Set aside for later use.
- Remove membranes and seeds from inside peppers. Place peppers standing up into a 9"x13" baking dish. In case peppers don’t stand up, slightly chop their bottoms to level.
- Brush the insides of the peppers with olive oil. Season lightly with salt.
- Roast peppers for about 30 minutes until they begin to soften and brown at the edges.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add mushrooms, onions, and diced pepper tops, and saute until tender, about 5 to 9 minutes.
- Add shaved beef to the skillet. Cook until almost all the way cooked through, about 5 minutes. Remove from heat.
- Add all seasonings to the beef, onion, and mushroom mixture. Stir to combine. Set aside.
- To the prepared peppers, add 1 slice of cheese to the bottom of each. You can tear the cheese and arrange as it fits.
- Divide the filling among the 6 prepared peppers.
- Top each pepper with another slice of cheese.
- Bake in the 400°F oven for 10 to 15 minutes, until cheese is melted and peppers are tender and warmed through.
Notes
- Storage: Store covered in the refrigerator for up to 3-5 days.
Nutrition
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