Philly cheesesteak stuffed peppers have all the classic flavors without the bread. This recipe fills a fresh bell pepper with cheese and steak.
You don’t have to travel to get the authentic flavors of Philadelphia. This Philly cheesesteak stuffed pepper recipe removes the bun and replaces it with a roasted bell pepper. Keep it simple or spice it up with extra ingredients.
How to make stuffed bell peppers
Instead of keeping the peppers whole, we are going to make them into a casserole meal. No need to carefully scrape hard to reach spots or try to keep the peppers from falling over.
Follow these steps to make Philly cheesesteak stuffed peppers easier to prepare and eat!
- Slice the pepper in half from top to bottom. You will cut right through the stem.
- Remove all the seeds and membranes. The easiest way to do this is to run a spoon along the sides of the pepper.
- Place the peppers in a prepared baking dish and bake at 350°F for 25 minutes. During this time, you can prepare the stuffing.
- Then you will add the stuffing to the peppers and broil for three minutes.
What is in Philly cheesesteak stuffed peppers?
A traditional Philly cheesesteak is made with very thinly cut ribeye steak. This is cut from the rib section and has lots of marbling. Because of that, it is very tender and juicy. A ribeye is a boneless cut, making it very easy to slice.
I like to use a ribeye in this recipe as well, continuing the tradition. A sirloin tip is a good substitute. It is also boneless, and is lower in fat than a ribeye.
Other ingredients in the stuffing include:
- Caramelized Onion
- Worcestershire sauce
- Provolone cheese
After the peppers cook, layer them with cheese, steak and onions and another layer of cheese.
How do you thinly slice meat?
You want to have very thin slices for this stuffed peppers recipe. Here are a few tricks to help you achieve the right cut.
- Freeze the meat for an hour to make it more firm.
- Use an extra sharp knife or serrated knife
- Slice against the grain (not only is it easier to cut, but it will be more tender)
- Use a gentle sawing motion
What goes on Philly cheesesteak stuffed peppers?
This recipe is the basic Philly cheesesteak without the bread. Other ingredients you can add to your stuffed peppers recipe are:
- Cheez Whiz instead of the provolone
- Hot peppers
- Sauce- like marinara
Watch how to make this below!
Philly Cheesesteak Stuffed Peppers
- 4 bell peppers
- 1 lb Ribeye steak thinly sliced (See Note 1)
- 1 tsp salt divided
- 1/2 tsp black pepper
- 1 sweet onion large, diced
- 1 tbsp Worcestershire sauce
- 16 slices provolone cheese (See Note 2)
- Preheat oven to 350°F. Place the meat in the freezer for 60-90 minutes to make it easier to slice thin.
- Slice each bell pepper in half top to bottom through stem. Remove seeds and membranes. Place in a rectangle 9x13" casserole dish that has been sprayed with cooking spray or olive oil. Bake for 25 minutes uncovered.
- Lay the rib eye steak flat on a cutting board. Using a sharp knife, thinly slice the meat from one end, down length of the steak (See video). Set aside.
- Heat oil in a large skillet over medium-high heat. Add the onions and season with half of the kosher salt. Cook until soft and starting to brown and caramelize, 5 minutes. Remove onions and set aside.
- Add steak to hot skillet, this will cook quickly and sear edges. Add onions and season with remaining kosher salt, black pepper and Worcestershire sauce. Cook, stirring occasionally, 3 minutes.
- Add provolone cheese to bottom of each baked pepper and top with steak and onion mixture. Top with another piece of provolone and broil until golden and bubbling, 3 minutes.
- A substitute could be sirloin tip roast, sliced thin. Place the meat in the freezer for 60-90 minutes to make it easier to slice thin.
- Cheez Whiz is also known to be a substitution for the provolone, but I do not recommend it for the top, maybe just inside with the caramelized meat and onions.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.