Cheesesteak Stuffed Bell Peppers

These cheesesteak stuffed peppers are my go-to when I crave that Philly steak flavor but want something lighter with plenty of veggies. Every bite delivers silky roasted bell peppers packed with juicy steak, sweet caramelized onions, earthy mushrooms, and lots of gooey provolone for a weeknight dinner that always disappears fast.

The first time I whipped these up, my husband claimed the leftovers for his lunch before we even finished dinner. They have become a family favorite for busy nights when we want warmth and a little indulgence, minus the bread.

Ingredients

• Large bell peppers: Bring color and natural sweetness Look for ones that stand up straight and have glossy skin
• Yellow onion: Adds classic cheesesteak flavor and gentle sweetness Choose a medium onion that feels heavy for its size
• Mushrooms: Add rich earthy flavor and bulk to the filling Use cremini or white button mushrooms for the best texture
• Thinly sliced ribeye steak: Delivers that authentic cheesesteak taste Choose ribeye for tenderness or try sirloin for a leaner option
• Provolone cheese: Melts beautifully and gives that signature gooey topping Opt for a mild provolone sliced fresh from the deli if possible
• Olive oil: Helps everything roast and sauté evenly Use good quality extra virgin for best flavor
• Garlic: Brings depth and savory aroma Pick plump cloves for maximum punch
• Worcestershire sauce: Adds umami and ties flavors together Check labels if avoiding soy or gluten
• Salt and black pepper: Perfect the seasoning Always taste and adjust to your preference

Instructions

Prepare the Peppers:

Slice your bell peppers in half from top to bottom and pull out seeds and membranes Leave a little stem for stability Arrange them in a baking dish cut side up

Soften the Peppers:

Drizzle peppers with olive oil and sprinkle with salt and pepper Slide them into a hot oven and roast uncovered for ten minutes This makes them tender with a little structure to hold the filling

Caramelize the Vegetables:

Heat olive oil in a big skillet over medium flame Add thin onions and sliced mushrooms stirring frequently for five to six minutes until soft Fragrance fills the kitchen and onions turn golden Add minced garlic and cook for just a minute to avoid burning

Brown the Steak:

Toss thinly sliced steak into the hot skillet Move constantly so it browns quickly but stays juicy Stir in Worcestershire salt and pepper just as it finishes Browning only takes a few minutes the key is not to overcrowd the pan

Layer the Cheese:

Once peppers come out of the oven tuck half a slice of provolone into each pepper base This gives you cheese on both the bottom and top for even melt

Fill and Top:

Divide the steak and veggie mixture evenly among peppers Mound it high and press in well Cover each with another full slice of provolone

Final Bake:

Return the dish to the oven Let everything bake until cheese is fully melted and bubbling edges start to turn golden about fifteen minutes Rest before serving so juices settle

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My favorite part is the cheese that gets all melty at the bottom and top I always sneak a taste of that first bit and it takes me right back to family nights when everyone helped stuff the peppers together just laughing and assembling at the kitchen table

Storage Tips

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days Reheat in the oven at a moderate temperature to keep the cheese melty and the peppers firm The filling can be made ahead and stored separately then assembled and baked fresh

Ingredient Substitutions

Swap the ribeye for thinly sliced chicken breast or even portobello mushrooms for a vegetarian spin Monterey Jack or mozzarella work if provolone is not your favorite or not available For more kick try a pinch of chili flakes or pepper jack cheese

Serving Suggestions

These peppers hold their own but a crisp green salad or roasted cauliflower make perfect sides For a classic cheesesteak feel add a sprinkle of pickled hot peppers or serve with a big jar of dill pickles on the table

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Cheesesteak stuffed peppers offer the best of both worlds for nights when you want something familiar but lighter Each bite still tastes absolutely indulgent and everyone at my house loves to join in prepping and filling the peppers It is now a staple for make-ahead meals or casual gatherings and I hope you enjoy making it part of your own rotation too

Recipe Questions & Answers

→ Can I use a different cut of steak?

Yes, sirloin or flank steak also works well for this dish. Slice thinly for tenderness.

→ What can I substitute for provolone cheese?

Mozzarella, Swiss, or cheddar are tasty alternatives that melt nicely over the filling.

→ Are there vegetarian options?

Substitute steak with portobello mushrooms or a plant-based protein for a meat-free version.

→ Can I prepare these in advance?

Yes, prep peppers and filling ahead. Assemble and bake just before serving for best results.

→ What sides pair well with this dish?

Fresh green salad, roasted vegetables, or cauliflower mash make excellent accompaniments.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.