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Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers with tender beef, sautéed peppers and onions, and melted provolone cheese. Roasted until the cheese turns bubbly, delivering classic cheesesteak flavor without the roll.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

bell peppers
  • 4 large bell peppers, halved lengthwise and seeded Seeded and halved lengthwise for stuffing.
shaved steak or thinly sliced sirloin
  • 1 lb shaved steak or thinly sliced sirloin Use shaved steak for the most classic cheesesteak texture.
olive oil
  • 1 tbsp olive oil
onion
  • 1 small onion, sliced
mushrooms
  • 8 oz mushrooms, sliced
garlic
  • 2 cloves garlic, minced
Worcestershire sauce
  • 1 tsp Worcestershire sauce
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
provolone cheese
  • 8 slices provolone cheese Top each pepper generously for a melty, bubbly finish.
parsley
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 large skillet

Method
 

Prep and pre-bake the peppers
  1. Preheat the oven to 375°F (190°C).
  2. Place the pepper halves in a baking dish. Bake for 10 minutes to soften slightly.
Cook the cheesesteak filling
  1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and mushrooms and cook for 5 minutes.
  2. Stir in the minced garlic and cook for 30 seconds.
  3. Add the sirloin (or shaved steak), Worcestershire sauce, salt, and black pepper to the skillet. Cook until the beef is browned and fully cooked.
Stuff and bake
  1. Remove the peppers from the oven. Fill each pepper with the cheesesteak mixture.
  2. Top each pepper with provolone cheese. Return to the oven and bake for 10–12 minutes until the cheese is melted and bubbly.
  3. Garnish with chopped parsley and serve.

Notes

For the best cheesesteak feel, use thinly sliced sirloin or shaved steak so it cooks quickly and stays tender. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until hot. Freeze stuffed peppers only if you plan to reheat thoroughly—cheese can change texture after freezing and thawing. For a lower-sodium option, use reduced-salt Worcestershire and cut the added salt to 1/4 teaspoon.