Philly Cheesesteak Stuffed Peppers have all the savory, cheesy goodness of a classic cheesesteak without the bun. Tender bell peppers are loaded with seasoned shaved beef, sautéed onions and mushrooms, and plenty of gooey melted cheese for an easy, satisfying dinner.
Philly Cheesesteak Stuffed Peppers
Two classics come together in this super simple weeknight meal! Philly cheesesteak stuffed peppers have all of the delicious comforting flavors of the classic cheesesteak sandwich tucked inside tender roasted bell peppers for a hearty dinner that's packed with beef, veggies, and lots of melty cheese.
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!
Why You'll Love Philly Cheesesteak Stuffed Peppers
- Classic cheesesteak flavors. Tender beef, onions, peppers, and gooey melted cheese give you all those savory Philly cheesesteak-inspired flavors.
- Easy weeknight dinner. The ingredients and prep are simple, and most of the cooking time is hands-off while the peppers roast.
- Protein packed. Beef and cheese make these stuffed peppers hearty and filling.
- Plenty of veggies. Bell peppers, onions, and mushrooms are built right into the meal.
- Great for meal prep. Make a batch and reheat individual peppers for easy lunches or dinners throughout the week.
- Easy to customize. Switch up the cheese, beef, veggies, or add-ins to make them your own.
What Kind of Steak Should I Use?
Shaved beef is my favorite choice for Philly Cheesesteak Stuffed Peppers because it's already sliced extremely thin, so it cooks quickly and stays tender. You can usually find packages labeled "shaved beef" or "shaved steak" in the meat department of larger grocery stores.
If you can't find shaved beef, ribeye or sirloin are both great substitutes. You'll need about 12 to 16 ounces. Slice the steak as thinly as possible against the grain before cooking.
TIP: If you're slicing the steak yourself, place it in the freezer for about 20 to 30 minutes first. Firming it up slightly makes it much easier to cut into very thin slices.
Do I Need to Pre-Cook the Peppers?
Yes. I recommend roasting the empty peppers before adding the cheesesteak filling.
The beef filling only needs another 10 to 15 minutes in the oven once it's added to the peppers. Without the initial roasting time, the filling and cheese would be ready long before the peppers had a chance to become tender.
Roasting them first gives you peppers that are tender enough to easily cut with a fork but still sturdy enough to hold all that cheesy beef filling.
Tips & Variations
- Choose your favorite bell peppers. Any color will work. Green peppers have a slightly stronger, less sweet flavor, while red, yellow, and orange peppers are sweeter.
- Keep the peppers upright. If a pepper won't stand steadily in the baking dish, carefully slice just a tiny amount from the bottom to level it. Don't cut all the way through or the juices and cheese can leak out.
- Don't overcook the beef. Cook the shaved beef until it's almost cooked through before removing the skillet from the heat. It will finish cooking in the oven, so this helps keep it tender.
- Use the pepper tops. Don't throw them away! Remove the stems, dice the remaining pepper, and sauté it right along with the onions and mushrooms for extra flavor and less waste.
- Cheese options. I usually use provolone or American cheese. Provolone gives the peppers a more classic cheesesteak flavor, while American cheese is especially creamy and melty. You can also experiment with mozzarella, Monterey Jack, or smoked gouda.
- Mushrooms are optional. Mushrooms aren't necessary for a cheesesteak-inspired filling, but I love the extra savory flavor and texture they add. Feel free to leave them out if you're not a fan.
- Use ground beef. For an inexpensive and easy alternative, substitute about 12 to 16 ounces of ground beef for the shaved steak.
- Stretch the filling. Stir cooked rice, quinoa, beans, or lentils into the beef mixture to make the filling go farther. Depending on how much you add, you may need an extra pepper or two.
- Add a little heat. The red pepper flakes are optional, so add more, use less, or leave them out depending on how spicy you'd like your peppers.
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.
Storage & Reheating
Store leftover Philly Cheesesteak Stuffed Peppers in an airtight container in the refrigerator for up to 3 to 5 days.
Reheat individual peppers in the microwave until heated through. For larger portions, place them in a baking dish, cover loosely with foil, and reheat at 350°F until warm.
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°F. 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.
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