By Becky Hardin
Published May 10, 2021
Quick and easy to make and super delicious, these Philly cheesesteak stuffed peppers are one delicious dinner! Loaded with flavor, these are hands down tasty!
Philly Cheesesteak Stuffed Peppers Recipe
Mix up your weeknight dinners with this delicious recipe that combines stuffed peppers and Philly Cheesesteaks .
Super simple and super tasty, roasted peppers are filled with juicy steak, mushrooms and onions and topped with provolone cheese for one tasty bite.
These Philly Cheesesteak stuffed peppers need to be on your dinner menu!
Be sure to try my Air Fryer Stuffed Peppers and Mexican Stuffed Peppers too!
Why you’ll love this Philly Cheesesteak Stuffed Pepper recipe:
- HEALTHY : High in protein and low in carbs and made with natural ingredients, this is a great recipe to incorporate into a low balanced diet.
- QUICK AND EASY: With minimal prep, these cheesy beef stuffed peppers are ready to serve in 40 minutes.
- KID-FRIENDLY : If you have picky eaters in your house they are sure to love these!
How to make Philly Cheesesteak Stuffed Peppers
You can jump to the recipe card for full ingredients & instructions!
- Slice the peppers lengthways and remove the seeds.
- Bake the peppers to soften them.
- Melt the butter in a pan and cook the onions and mushrooms with the garlic. Remove from the pan.
- Season the steak and cook in the pan.
- Combine with the mushroom mix.
- Place a slice of cheese into each pepper and top with the filling.
- Top with another slice of cheese and broil until melted.
Can you make them ahead of time?
You can make the filling up to 3 days ahead of time and keep it stored in the fridge.
If you have leftovers, they will keep well for 3 to four days covered in the fridge and you can reheat them in the oven at 275F until cooked through.
What’s the best steak to use?
I used sirloin steak for this recipe as it cooks quickly and has great flavor. Flank or skirt steak will also work well.
The steak needs to be cut thinly before cooking it, you can place it in the freezer for 10 minutes and this will make it easier to cut thinly and evenly.
What do you serve them with?
These Philly cheesesteak stuffed peppers are a great easy weeknight meal and work well with rice, salads, veggie and potato sides. Try them with:
- Cilantro Lime Rice
- 3 Bean Salad Recipe
- Air Fryer Potatoes
- Colcannon Potatoes
Tips!
- Slicing the peppers in half lengthwise makes them easier to stuff and eat.
- You may have some filling left over, depending on the size of your peppers. If you do, you can use it on a salad or another recipe or freeze it for later use.
These Philly cheesesteak stuffed peppers are hands down delicious! They are such a great family meal, and I’m sure they’ll be a constant on your weekly meal rota!
More HealthyDinner Recipeswe Love
- Mexican Stuffed Zucchini Boats
- Chicken Salad Sliders
- Healthy Turkey Chili
- Weight Watchers Lasagna
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 3 bell peppers any color
- ▢ 1 tablespoon of butter
- ▢ 1 medium onion sliced
- ▢ 8 ounces sliced mushrooms
- ▢ 2 cloves garlic minced
- ▢ ½ teaspoon salt
- ▢ 1 pound sirloin thinly sliced
- ▢ 1 teaspoon steak seasoning your favorite kind, I used Montreal
- ▢ 12 slices provolone cheese
- ▢ 2 tablespoons fresh parsley finely chopped.
Video
Instructions
- Preheat the oven to 400°.
- Slice the peppers lengthwise and remove any seeds and ribs.
- Spray a 9×13 casserole dish lightly with your choice of non-stick cooking spray. Place the peppers in the dish.
- Bake the peppers in the dish, uncovered, cut side up, for 15 minutes.
- While the peppers are in the oven, prepare the filling. Place a large skillet on the stove, over medium-high heat. Allow the pan to warm up for a few minutes.
- Add the butter, and once melted, add the onions and mushrooms. Saute for about 5 minutes, occasionally stirring, just until the juices from the mushrooms release.
- Add the garlic and stir until fragrant, about 30 seconds.
- Remove the onion mixture from the pan and set aside.
- Season the steak with salt. Add it to the hot pan and sprinkle the steak seasoning over it.
- Stirring occasionally, cook the meat for about 3 minutes.
- Add the onion mixture back into the pan and combine.
- Once the peppers are finished cooking, and your filling is ready, place 1 piece of provolone cheese over each pepper, pushing it down so it forms to the pepper.
- Add filling, fill generously.
- Top each pepper with another slice of cheese. Place under the broiler for about 3 minutes, until the cheese is melted and bubbly. (watch closely).
- Garnish with parsley and serve.
Becky’s Tips
- Slicing the peppers in half lengthwise makes them easier to stuff and eat.
- You may have some filling left over, depending on the size of your peppers. If you do, you can use it on a salad or another recipe or freeze it for later use.
Nutrition information is automatically calculated, so should only be used as an approximation.
Philly Cheesesteak Stuffed Peppers Recipe
Ingredients
- 3 bell peppers any color
- 1 tablespoon of butter
- 1 medium onion sliced
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
- ½ teaspoon salt
- 1 pound sirloin thinly sliced
- 1 teaspoon steak seasoning your favorite kind, I used Montreal
- 12 slices provolone cheese
- 2 tablespoons fresh parsley finely chopped.
Instructions
- Preheat the oven to 400°.
- Slice the peppers lengthwise and remove any seeds and ribs.
- Spray a 9x13 casserole dish lightly with your choice of non-stick cooking spray. Place the peppers in the dish.
- Bake the peppers in the dish, uncovered, cut side up, for 15 minutes.
- While the peppers are in the oven, prepare the filling. Place a large skillet on the stove, over medium-high heat. Allow the pan to warm up for a few minutes.
- Add the butter, and once melted, add the onions and mushrooms. Saute for about 5 minutes, occasionally stirring, just until the juices from the mushrooms release.
- Add the garlic and stir until fragrant, about 30 seconds.
- Remove the onion mixture from the pan and set aside.
- Season the steak with salt. Add it to the hot pan and sprinkle the steak seasoning over it.
- Stirring occasionally, cook the meat for about 3 minutes.
- Add the onion mixture back into the pan and combine.
- Once the peppers are finished cooking, and your filling is ready, place 1 piece of provolone cheese over each pepper, pushing it down so it forms to the pepper.
- Add filling, fill generously.
- Top each pepper with another slice of cheese. Place under the broiler for about 3 minutes, until the cheese is melted and bubbly. (watch closely).
- Garnish with parsley and serve.
Video
Notes
- Slicing the peppers in half lengthwise makes them easier to stuff and eat.
- You may have some filling left over, depending on the size of your peppers. If you do, you can use it on a salad or another recipe or freeze it for later use.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
