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Savory Philly Cheesesteak Stuffed Peppers Recipe with Melty Cheese Made Easy

Philly Cheesesteak Stuffed Peppers - featured image
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A comforting and flavorful twist on the classic Philly cheesesteak, stuffed inside colorful bell peppers and topped with melty provolone cheese. Quick and easy to prepare, perfect for weeknights or gatherings.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 pound ribeye or sirloin steak, thinly sliced
  • 1 medium onion, thinly sliced (yellow or sweet onion preferred)
  • 2 cloves garlic, minced
  • 8 slices provolone cheese
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon Worcestershire sauce
  • Optional: ½ cup sliced mushrooms

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice the tops off the bell peppers. Remove seeds and membranes carefully without tearing the peppers. Place them on a baking dish.
  3. If not pre-sliced, slice the steak into thin strips about 1/8 inch thick.
  4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced onions and cook for 5-7 minutes until softened and starting to caramelize. If using mushrooms, add them and cook until tender.
  5. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  6. Push onions to the side, add remaining olive oil, and add steak strips in a single layer. Let sear without stirring for 2 minutes, then toss and cook for another 2-3 minutes until browned but still juicy.
  7. Season with salt, black pepper, and Worcestershire sauce. Stir and cook for another minute to blend flavors.
  8. Remove skillet from heat. Spoon steak and onion mixture evenly into each hollowed pepper.
  9. Top each pepper with two slices of provolone cheese.
  10. Bake in the preheated oven for 20-25 minutes until peppers are tender but firm and cheese is melted and bubbly.
  11. Remove from oven and let cool for 5 minutes before serving.

Notes

If cheese isn’t bubbly enough, broil for 1-2 minutes watching closely. Cover peppers loosely with foil if they brown too fast. For dairy-free, substitute provolone with vegan melting cheese. Avoid microwaving leftovers to prevent soggy peppers.

Nutrition

Keywords: Philly cheesesteak, stuffed peppers, easy dinner, weeknight meal, melty cheese, steak recipe, low-carb, keto friendly

Find it online: https://bitefuljoy.com/savory-philly-cheesesteak-stuffed-peppers-recipe-with-melty-cheese-made-easy/