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Juicy ground beef, mushrooms, onions, and lots of melty cheese make these Philly cheesesteak stuffed peppers an instant hit! Your family will ask you to make this one again and again.
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Who needs the hoagie roll?! These Philly cheesesteak stuffed peppers ditch the bread in favor of bell peppers instead. It makes the recipe a little bit lighter (and lowers the carbs), but make no mistake: these are still a cheesy, easy crowd-pleasing recipe.
I love putting new spins on the classic Philly cheesesteak—Philly Cheesesteak Sloppy Joes, Grilled Philly Cheesesteak Pizza—and these stuffed peppers are perfect if you want to take that flavor and put it into weekday dinner form. And if you’re feeding people who like to put up a fuss about eating veggies, these stuffed peppers are a great way to convert them. (So is my Easy Philly Cheesesteak Quesadilla.) With all that cheese and the savory, juicy beef filling, it’s impossible not to love these!
Ingredients for Philly Cheesesteak Stuffed Peppers
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Olive Oil – Or another oil you like to use for cooking.
- Ground Beef – Rather than thinly sliced steak, we’re using ground beef because it’s easier to stuff into the peppers!
- Vegetables – Onions, bell peppers for sautéing and for stuffing, and mushrooms.
- Garlic – To flavor up the stuffing.
- Tomato Paste – Adds a concentrated tomato flavor and some acidity.
- Seasonings – Italian seasoning, garlic powder, and onion powder, along with salt and pepper.
- Corn Starch – Used as a thickener for the filling mixture.
- Beef Stock – For moisture and a savory, rich flavor to give the filling depth.
- Worcestershire Sauce or Soy Sauce – This also adds some depth to the filling, along with umami.
- Cooper Sharp Cheese or American Cheese – You can’t have a cheesesteak without cheese!
- Shredded Provolone – Or mozzarella, if you prefer it.
- Chopped Parsley – Used as a garnish for added freshness and color.
How to Make Philly Cheesesteak Stuffed Peppers
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Brown the beef. Heat the oil in a pan set over medium heat and cook the ground beef until it’s no longer pink. Use a slotted spoon to transfer it to a bowl. Leave a tablespoon of fat in the pan.
- Cook the onion and pepper. Sauté the onion and bell pepper in the same pan for 2-3 minutes and transfer to a second bowl.
- Cook the mushrooms and garlic. Add them to the skillet and cook for 2-3 minutes, until golden brown. Stir in the garlic and cook for 1 more minute. Return the onion mixture to the pan.
- Season it. Stir in the tomato paste, Italian seasoning, garlic powder, onion powder, and cornstarch; cook for 2-3 minutes.
- Finish the filling. Add the stock, Worcestershire sauce, and cooked beef to the pan. Simmer for 5 minutes, then stir in the cheese.
- Stuff the peppers. Cut off the pepper tops, scoop out the seeds and cores, and arrange them in a baking dish. Drizzle with olive oil. Fill with the beef mixture and sprinkle with cheese.
- Bake. Cover the pan with foil and bake at 400ºF for 35 minutes, then uncover and bake 10 minutes more. Garnish with parsley and serve.
Tips for Making Stuffed Peppers
Here are some additional tips to ensure your stuffed peppers turn out perfect!
- Buy peppers that are roughly the same size. This way, they’ll all finish cooking through at the same time.
- Level the bottoms if needed. Sometimes a pepper won’t sit nicely in the baking dish if the bottom is more pointy than flat. You can use a knife to shave some of the wonky bits off and make it more level.
- Make the peppers softer. If you prefer your stuffed peppers more tender than tender-crisp, you can add a tablespoon or two of water to the pan. Then, when you cover the pan with foil, the peppers will steam and get extra soft.
Variations
Here are some variations to try with these Philly cheesesteak stuffed peppers.
- Swap the ground beef for ground chicken or turkey. It may not be traditional, but my family loves this Slow Cooker Chicken Cheesesteak recipe!
- Go ahead and add some Cheez-Wiz. If you’re on Team Cheez-Wiz when you order a Philly cheesesteak, you can add Cheez-Wiz to the filling instead of cheddar. You do you!
- Transform them into a party app. Instead of large bell peppers, buy a bag of smaller peppers; you can reduce the cooking time a bit too.
How to Store and Reheat Leftovers
To store leftover Philly cheesesteak stuffed peppers, transfer them into an airtight container and refrigerate for 3-4 days. For longer storage, you can freeze the stuffed peppers by wrapping them tightly in plastic wrap before placing them in a freezer bag or container. They’ll last for up to 3 months in the freezer; thaw them before reheating.
To reheat, place the peppers in a pan and warm them up in a 350ºF oven until heated through, or warm them in the microwave. For even reheating in the microwave, I like to slice the peppers in half and then lay them on their sides on a plate.
What to Serve With Philly Cheesesteak Stuffed Peppers
More Stuffed Pepper Recipes
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Philly Cheesesteak Stuffed Peppers Recipe
Equipment
- baking dish
- skillet
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 ounces sliced mushrooms
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon corn starch
- ½ cup beef stock
- 1 tablespoon Worcestershire sauce or soy sauce
- 4 slices Cooper Sharp Cheese or American cheese
- Salt and pepper
- 6 bell peppers
- Shredded provolone
- Chopped parsley
Instructions
- Preheat oven to 400˚F.
- Heat the olive oil over medium heat. Add the ground beef and cook until no longer pink. Transfer to a platter or bowl using a slotted spoon. Drain off all but 1 tablespoon fat.
- Return the pan to the heat. Add the onion and bell pepper. Cook until softened, approximately 2-3 minutes. Transfer to a bowl and keep warm.
- Add the mushrooms and cook until golden brown on both sides, approximately 2-3 minutes.
- Stir in the garlic and cook for 1 additional minute. Add the onion mixture back to the pan.
- Stir in the tomato paste, Italian seasoning, garlic powder, onion powder and corn starch stirring to coat the onions. Continue to cook for 2-3 more minutes.
- Add in the beef stock, Worcestershire sauce and return the beef to the pan. Simmer for 5 minutes. Stir in the Cooper sharp or American cheese until well combined and melted.
- Prep the peppers buy cutting off the tops and removing the seeds/cores.
- Arrange the peppers cut side up in a baking dish and drizzle with olive oil.
- Fill each pepper with the beef mixture. Sprinkle with provolone cheese and bake for 35 minutes covered with foil.
- Uncover and bake for 10 more minutes until the cheese is bubbling and the peppers are tender.
- Garnish with parsley and parmesan cheese before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
