Philly Cheesesteak Stuffed Peppers That’ll Make You Forget About Actual Sandwiches
So you want all the cheesy, meaty goodness of a Philly cheesesteak but also want to convince yourself you’re eating vegetables? Welcome to the beautiful world of stuffed peppers that taste like they came straight from South Philly. These bad boys give you all the flavors you crave while sneaking in some actual nutrition—it’s like tricking yourself into being healthy, and honestly, we’re here for it.
Why This Recipe is Awesome
It’s literally a Philly cheesesteak hiding inside a pepper, which is basically food camouflage at its finest. You get all that savory, cheesy, oniony goodness wrapped up in a vegetable that actually contains vitamins. Your mom would be proud, even if she’d probably question your life choices.
These stuffed peppers are perfect for when you want something that looks fancy enough for company but is actually just glorified comfort food. They’re also naturally gluten-free if you skip the bread crumbs, so you can serve them to your gluten-avoiding friends without having to make seventeen different versions of dinner.
Plus, they’re make-ahead friendly and reheat beautifully, which means you can meal prep like a boss or just have amazing leftovers that don’t taste like sad reheated vegetables. Win-win all around.
Philly Cheesesteak Stuffed Peppers That’ll Make You Forget About Actual Sandwiches
Course: DinnerCuisine: AmericanDifficulty: Medium4
servings15
minutes30
minutes400
kcal45
minutesThese Philly Cheese Steak Stuffed Peppers are a low-carb twist on the classic sandwich—loaded with tender beef, sautéed onions, and melty provolone all baked inside bell pepper halves.
Ingredients
4 large green bell peppers, halved and deseeded
1 lb ground beef or shaved steak
1 tablespoon olive oil
1 small onion, thinly sliced
1 small green bell pepper, diced (optional, for extra flavor)
1 cup mushrooms, sliced (optional)
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon Worcestershire sauce
1 teaspoon Italian seasoning (optional)
6–8 slices provolone cheese
Fresh parsley for garnish (optional)
Directions
- Preheat oven to 375°F (190°C).
- Prep bell pepper halves and place them in a baking dish.
- In a skillet, heat olive oil over medium heat.
- Add onion, diced pepper, mushrooms, and sauté 3–4 minutes.
- Stir in garlic and cook for 30 seconds.
- Add ground beef, cook until browned. Drain excess fat if needed.
- Season with salt, pepper, Worcestershire sauce, and Italian seasoning.
- Line each pepper half with half a slice of provolone, then stuff with beef mixture.
- Top each stuffed pepper with another slice of provolone cheese.
- Cover dish with foil and bake for 25 minutes, then uncover and broil 2–3 minutes until cheese is bubbly.
- Garnish with fresh parsley, serve warm.
Notes
- Swap provolone with mozzarella or pepper jack for variety.
Use leftover roast beef or deli steak for a shortcut.
Great for meal prep—keeps well for 3 days refrigerated.
Common Mistakes to Avoid
Using peppers that are too small. You want big, sturdy peppers that can hold all that delicious filling. Tiny peppers will just frustrate you and leave you hungry.
Overcooking the steak initially. Remember, it’s going to cook more in the oven, so just brown it lightly in the pan. Nobody wants shoe leather hiding in their pepper.
Forgetting the water in the baking dish. This creates steam that helps cook the peppers evenly. Without it, you’ll have burnt bottoms and crunchy tops.
Not draining the mushrooms properly. If your mushrooms release a lot of water, drain it off before stuffing the peppers. Nobody wants soggy stuffed peppers.
Alternatives & Substitutions
No ribeye? Ground beef works great—just brown it first and drain excess fat. Chicken or turkey also work if you’re trying to be healthier, though you’ll lose some of that authentic Philly flavor.
Want different cheese? American cheese is traditional but melts weird in the oven. Sharp cheddar or Swiss work beautifully and add great flavor.
Making it low-carb? Skip the breadcrumbs and add more cheese. You could also use cauliflower rice mixed with the meat for extra bulk.
No beef broth? Chicken broth works, or just add a bit more Worcestershire sauce and some water for moisture.
FAQ (Frequently Asked Questions)
Can I make these ahead of time? Absolutely! Stuff the peppers and refrigerate for up to a day before baking. Just add 10 minutes to the cooking time since they’ll be starting cold.
What if my peppers tip over? Trim a small slice off the bottom to create a flat surface, or nestle them in a muffin tin to keep them upright. Problem solved.
Can I freeze these? They freeze surprisingly well! Wrap individually after cooling and freeze for up to 3 months. Thaw overnight and reheat in the oven.
My peppers are still too crunchy. Help! Some people like more tender peppers—just bake them longer covered. Add 10-15 minutes until they reach your preferred texture.
What’s the best way to reheat leftovers? Oven is best at 350°F for about 15 minutes. Microwave works too, but you’ll lose some of that crispy cheese on top.
Final Thoughts
There you have it—Philly cheesesteak stuffed peppers that prove you can have your comfort food and eat your vegetables too. They’re the perfect compromise between indulgence and health, assuming you consider melted cheese healthy (which, for the record, we absolutely do).
These peppers are proof that sometimes the best recipes come from mashups of completely different foods. Who knew that putting a sandwich inside a vegetable would be so genius? You’re basically a culinary innovator now.
So go stuff some peppers and enjoy the confused but delighted looks on people’s faces when they bite into these beauties. You’ve just elevated both the humble bell pepper and the mighty cheesesteak to new heights.
