My love for a classic Philly cheesesteak is deep, but let’s be honest; that soft, doughy hoagie roll doesn’t always love me back. As someone who adores big, comforting flavors but tries to keep things on the lighter side, I was on a mission. I wanted to capture that iconic, savory joy of thinly sliced steak, caramelized onions, and melty provolone, but in a vessel that felt a bit more virtuous. The answer? Beautiful, colorful bell peppers. This recipe for Philly Cheesesteak Stuffed Peppers is my ultimate weeknight triumph. It delivers every bit of the satisfying, meaty, cheesy flavor you crave, all packed into a sweet, tender pepper that bakes to perfection. It’s a fun, family friendly twist that has become a regular in our dinner rotation, and I know it will in yours, too.
The flavor profile here is pure, unadulterated savory bliss. You get the rich, beefy depth from the quickly seared sirloin, perfectly complemented by the sweet, soft notes of onion and the earthy, umami punch from the mushrooms. The provolone cheese melts into a creamy, slightly sharp blanket that brings everything together. Texturally, it’s a dream: the pepper softens to a tender crisp, juicy bite, creating the perfect edible bowl for the hearty, chopped filling. It’s a wholesome yet indulgent tasting meal that’s incredibly satisfying.
Expert Tips & Tricks for the Best Stuffed Peppers
- Freeze Your Steak: For paper thin slices that cook in a flash, place your steak in the freezer for 20-30 minutes before slicing. It firms up the meat, making it much easier to cut against the grain into perfect, restaurant quality strips.
- Don’t Rush the Veggies: The key to deep flavor is letting the onions, mushrooms, and pepper strips caramelize properly. Give them a full 12-15 minutes over medium heat, stirring only occasionally, until they are soft and golden brown at the edges. This builds a flavor foundation you can’t skip.
- The Double Cheese Layer: For the ultimate cheesy experience, create a cheese layer *in the middle* of the filling. Place a half slice of provolone over the first layer of filling before adding the rest. This ensures every bite is oozy and perfect.
Make Ahead, Storage & Freezing
- Meal Prep Champion: You can fully assemble the peppers up to 24 hours ahead. Cover the baking dish tightly with plastic wrap and refrigerate. Add 5-10 minutes to the final baking time when cooking from cold.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven for 15-20 minutes or in an air fryer at 375°F for 5-7 minutes to maintain the best texture. The microwave will work in a pinch but can make the pepper soggy.
- Freezing Instructions: These peppers freeze beautifully! Bake them completely, let them cool, then wrap each pepper individually in foil before placing in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 375°F oven, covered with foil, for 25-30 minutes.
Step by Step Instructions
1Prep Oven & Peppers: Preheat your oven to 400°F. Slice the tops off your 6 bell peppers and remove the ribs and seeds. Thinly slice the pepper tops (the “lids”) and set aside. Place the hollowed peppers cut side up in a baking dish and bake for 30 minutes to soften. No oil needed.
2Caramelize the Vegetables: While peppers bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced pepper tops, 1 large thinly sliced white onion, 8 ounces of sliced cremini mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 12-15 minutes until soft and caramelized. Transfer to a cutting board.
3Cook the Steak: In the same skillet, heat 1 more tablespoon of olive oil over medium high heat. Add 2 pounds of thinly sliced sirloin steak, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread it out in a thin layer and let it sear undisturbed for 1-2 minutes to get a good brown. Then, stir quickly to finish cooking, about 1 more minute.
4Chop & Combine Filling: Transfer the cooked steak to the cutting board with the vegetables. Use a chef’s knife to roughly chop everything together into a cohesive, chunky filling. Toss it with your hands to mix well.
5Stuff the Peppers: Remove the baked peppers from the oven. Keep the oven on. Carefully fill each pepper halfway with the steak mixture. Place one full slice of provolone cheese (6 slices total) over this base layer. Top with the remaining filling, using it all. Halve the remaining 3 slices of provolone and place on top of each stuffed pepper.
6Bake to Perfection: Return the stuffed peppers to the oven and bake for 15 minutes, until the cheese is bubbly and melted and the peppers are tender. Garnish with fresh thyme leaves and serve immediately.
Ingredient Substitutions
- For the Steak: Sirloin is ideal, but ribeye or flank steak work wonderfully for extra richness. For a lower cost option, use frozen “steak umm” style meat or even ground beef (cook until browned and drain fat).
- For the Cheese: Provolone is classic, but white American cheese delivers the ultimate melt. Sharp white cheddar, Pepper Jack (for spice), or mozzarella are also great. For a dairy free version, use your favorite melty vegan cheese slices.
- For the Mushrooms: Cremini (baby bellas) are perfect, but white button mushrooms work fine. For a deeper flavor, use a mix of cremini and shiitake. To make it mushroom free, simply omit them and add an extra half onion.
Serving Suggestions
These peppers are a complete, satisfying meal on their own! For a fuller spread, pair them with a light, crisp green salad with a tangy vinaigrette to cut the richness. They also go wonderfully with simple garlic roasted asparagus or creamy cauliflower mash. The perfect beverage pairing is an ice cold lager, a bold Zinfandel, or a sparkling water with lime.
Frequently Asked Questions
- Q: Can I make these in an air fryer?
- A: Absolutely! It’s a great method. Pre cook the pepper shells at 375°F for 10-12 minutes until slightly softened. Then, stuff them and air fry at 370°F for 6-8 minutes, just to melt the cheese and heat the filling through.
- Q: How do I get my steak really thin for this recipe?
- A: The “freezer trick” is your best friend (see Expert Tips). Alternatively, ask your butcher to slice it for you on their deli slicer; it’s a total game changer and often a free service.
- Q: Can I use mini sweet peppers instead?
- A: Yes, they make fantastic appetizers or a lighter meal! Use about 12-15 mini peppers, halve them lengthwise, and reduce the initial bake time to 15-20 minutes. The final bake after stuffing will only take 8-10 minutes.
Recommended Equipment
- Large Oven Safe Skillet or 9×13 Baking Dish: For baking the peppers. A skillet allows you to cook and bake in one pan.
- 12 Inch Non Stick Skillet or Griddle: Essential for properly searing the steak and caramelizing the vegetables without sticking.
- Sharp Chef’s Knife & Cutting Board: A must for thinly slicing vegetables and chopping the cooked filling.
- Flexible Spatula/Turner: For easily scraping up the delicious browned bits (fond) from the skillet when cooking.
Philly Cheesesteak Stuffed Peppers
Ingredients
- 6 medium bell peppers assorted colors
- 3 tablespoons olive oil divided
- 1 large white onion thinly sliced
- 8 ounces cremini mushrooms stems trimmed and thinly sliced
- 1 teaspoon kosher salt divided
- 3/4 teaspoon freshly ground black pepper divided
- 2 pounds sirloin steak very thinly sliced
- 9 slices provolone cheese
- 1 tablespoon fresh thyme leaves for garnish
Instructions
- Prep: Preheat oven to 400°F. Slice the tops off peppers; remove ribs and seeds. Thinly slice the pepper tops. Place hollow peppers cut side up in a baking dish. Bake for 30 minutes.
- Cook Veggies: Heat 2 tbsp oil in large skillet over medium heat. Add sliced pepper tops, onion, mushrooms, 1/2 tsp salt, and 1/2 tsp black pepper. Cook 12-15 mins, stirring occasionally, until soft and caramelized. Transfer to cutting board.
- Cook Steak: In same skillet, heat 1 tbsp oil over medium high heat. Add steak, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Spread in thin layer. Sear 1-2 mins without stirring, then stir to finish cooking, ~1 min more. Transfer to board with veggies.
- Make Filling: On the cutting board, use a chef’s knife to roughly chop the steak and vegetables together into a chunky mix.
- Stuff Peppers: Remove baked peppers from oven (keep oven on). Fill each halfway with filling. Place 1 full slice of provolone (6 slices) over filling in each. Top with remaining filling. Halve remaining 3 cheese slices and place on top.
- Final Bake: Bake stuffed peppers for 15 minutes, until cheese is bubbly and peppers are tender. Garnish with thyme and serve.
