Beef Philly Cheesesteak Stuffed Peppers

I used to think stuffed peppers were strictly a ground beef and rice thing until a friend showed up with these after a long Saturday hike. The smell of melted provolone and caramelized onions hit me before I even opened the container. One bite and I understood why she'd been raving about them for weeks.

The first time I made these for my family, my brother ate three halves before anyone else finished their first. He kept saying it tasted like the sandwiches we used to grab downtown, except he didn't feel like napping afterward. Now he requests them every time he visits.

Ingredients

• Bell peppers: Any color works, but red and yellow tend to be a little sweeter once roasted, which plays nicely against the savory filling.
• Beef sirloin or ribeye: Ribeye has more marbling and gives you that classic cheesesteak richness, but sirloin is leaner and still delicious if you slice it thin enough.
• Yellow onion: Slice them thin so they soften quickly and caramelize just enough to add sweetness without crunch.
• Mushrooms: They soak up all the pan drippings and add an earthy depth that makes the filling feel more substantial.
• Provolone cheese: This is the cheese that makes it taste like the real thing, melty and mild with just a hint of tang.
• Worcestershire sauce: A tablespoon is all you need to bring a subtle umami punch that ties everything together.
• Garlic: Fresh minced garlic blooms in the pan and fills the kitchen with the kind of smell that makes people wander in asking what's for dinner.
• Olive oil: Use it to sauté the vegetables and beef so nothing sticks and everything gets a nice golden edge.
• Salt and black pepper: Simple seasoning lets the beef and cheese shine without competing flavors.

Instructions

Prep the peppers:

Preheat your oven to 190°C (375°F). Halve the bell peppers lengthwise and scrape out the seeds and membranes, then arrange them cut side up in a baking dish so they sit snugly without tipping over.

Sauté the vegetables:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and mushrooms, stirring occasionally until they soften and start to brown around the edges, about 5 to 7 minutes. Toss in the minced garlic and cook for another minute until fragrant, then transfer everything to a plate.

Cook the beef:

Add the remaining tablespoon of olive oil to the same skillet. Add the thinly sliced beef, season with salt and pepper, and cook until it just loses its pink color, about 3 to 4 minutes. Stir in the Worcestershire sauce, then return the onion and mushroom mixture to the pan and toss everything together before removing from heat.

Stuff the peppers:

Place one slice of provolone at the bottom of each pepper half, then spoon the beef mixture on top, packing it in gently. Top each one with another slice of provolone so the cheese blankets the filling.

Bake:

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 5 to 10 minutes until the cheese is bubbly and the peppers are tender enough to cut with a fork.

Rest and serve:

Let the stuffed peppers cool for 5 minutes before serving. This gives the cheese a chance to set just enough so it doesn't slide off when you plate them.

Save

There's something comforting about pulling these out of the oven and watching the cheese stretch as you lift one onto a plate. It reminds me why I started cooking in the first place, to make food that feels like a hug without saying a word.

Choosing Your Beef

Ribeye is worth the splurge if you want that authentic cheesesteak experience with marbled fat that melts into the filling. Sirloin is leaner and still works beautifully if you're watching fat intake or just prefer a cleaner bite. Either way, freeze the beef for about 20 minutes before slicing so your knife glides through and you get paper-thin strips.

Cheese Swaps

Provolone is traditional, but mozzarella melts just as well and gives you a milder, creamier finish. Swiss cheese adds a nutty sharpness that some people love, especially if you're already adding mushrooms. I've even used a mix of provolone and a little sharp cheddar when I wanted extra punch.

Serving and Storage

These peppers are filling on their own, but a simple side salad with a tangy vinaigrette cuts through the richness nicely. Leftovers reheat beautifully in the oven at 175°C for about 15 minutes, covered with foil so they don't dry out. They also freeze well for up to three months if you want to meal prep.

• Add sliced green peppers or jalapeños to the filling if you want more vegetable variety or heat.
• Try serving them with roasted potatoes or sweet potato fries for a heartier meal.
• Garnish with fresh parsley or a drizzle of hot sauce right before serving for a pop of color and flavor.

Save

This recipe turned into one of those weeknight favorites I reach for when I want something satisfying without spending hours in the kitchen. I hope it becomes one of yours too.

Common Questions

→ How do I prepare the bell peppers for stuffing?

Slice the peppers lengthwise and remove the seeds carefully to create a cavity for the filling.

→ Can I use different cheeses instead of provolone?

Yes, mozzarella or Swiss cheese can be substituted for a similar melty texture and flavor.

→ What is the best way to cook the beef for this dish?

Sauté thinly sliced beef in olive oil until just browned, seasoning with salt, pepper, and Worcestershire sauce for added flavor.

→ How long should the stuffed peppers be baked?

Bake covered for 25 minutes, then uncovered for 5-10 minutes until the cheese is bubbly and peppers are tender.

→ Can I make this dish spicier?

Adding chopped jalapeños to the filling will give it a nice spicy kick without overpowering other flavors.