Philly Cheesesteak Stuffed Peppers – A Cozy, Flavor-Packed Weeknight Dinner

If you love the classic flavors of a Philly cheesesteak but want something a little lighter, these stuffed peppers hit the sweet spot. They’re savory, cheesy, and satisfying without feeling heavy. You still get tender beef, sautéed onions and peppers, melty cheese, and a touch of seasoning—just tucked neatly into roasted bell peppers.

It’s a weeknight-friendly recipe that looks impressive and tastes like comfort food. Make a batch for dinner and you’ll be excited about leftovers the next day.

What Makes This Recipe So Good

• All the cheesesteak flavor, less heaviness: Bell peppers stand in for bread, so the meal feels hearty but lighter.
• Quick prep, simple ingredients: Everything comes together with familiar ingredients you can find anywhere.
• Melted cheese in every bite: Layering cheese under and over the filling makes each pepper cheesy and gooey.
• Easy to customize: Swap the cheese, add mushrooms, or use chicken—this recipe is flexible.
• Great for meal prep: The peppers reheat well and keep their texture, so they’re perfect for lunches.

What You’ll Need

• 4 large bell peppers (any color, halved lengthwise and seeded)
• 1 pound thinly sliced steak (ribeye is classic; sirloin or flank also work)
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced (for the filling)
• 8 slices provolone cheese (or 1½ cups shredded provolone or mozzarella)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for depth)
• Red pepper flakes to taste (optional)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prep the peppers: Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes.

   Place the halves cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt.

2. Par-roast the shells: Roast the pepper halves for 12–15 minutes until slightly softened but still holding shape. This step ensures they aren’t crunchy later.
3. Cook the vegetables: While the peppers roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

   Add the sliced onion and the sliced green pepper. Season with a pinch of salt and cook, stirring occasionally, until soft and lightly browned, about 8–10 minutes.

4. Add garlic and spices: Stir in the minced garlic, black pepper, smoked paprika, and red pepper flakes if using. Cook for 30 seconds until fragrant.
5. Sear the steak: Push the vegetables to the edges of the skillet.

   Add the steak in a single layer. Sear 1–2 minutes per side until just cooked through. If your pan is small, do this in batches to avoid steaming.

6. Finish the filling: Stir everything together and splash in the Worcestershire sauce.

   Taste and adjust salt and pepper. Remove from heat.

7. Layer with cheese: Remove the par-roasted pepper halves from the oven. Place half a slice of provolone (or a small handful of shredded cheese) in the bottom of each pepper to create a melty base.
8. Stuff the peppers: Spoon the steak-and-veg mixture evenly into each pepper shell, packing it gently so it’s snug and mounded.
9. Top with more cheese: Add another half-slice (or more shredded cheese) on top of each stuffed pepper.

   Don’t be shy—cheese is part of the magic here.

10. Bake to melt: Return the peppers to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling.
11. Garnish and serve: Sprinkle with chopped parsley, if you like. Let them cool for 5 minutes before serving so the juices settle.

How to Store

• Refrigerator: Store cooled peppers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–12 minutes or microwave in 45-second bursts.
• Freezer: Wrap each cooled pepper tightly and place in a freezer bag for up to 2 months.

  Thaw overnight in the fridge, then reheat in the oven until hot.

• Make-ahead: Assemble up to the cheese-topping step, cover, and refrigerate for 24 hours. Bake when ready to eat.

Why This is Good for You

• Protein-rich: The steak adds satisfying protein, which helps keep you full.
• Veg-forward: Using bell peppers as the base ups your veggie intake and adds vitamin C.
• Lower-carb option: Skipping the roll reduces carbs without losing flavor.
• Balanced meal: You’ve got protein, fiber, and fat all in one dish, which makes it a steady, satisfying dinner.

Pitfalls to Watch Out For

• Overcooking the peppers: If you roast them too long before stuffing, they’ll collapse. Aim for tender but still sturdy after the first roast.
• Crowding the skillet: Overcrowded steak steams instead of sears, leading to tough, gray meat.

  Cook in batches if needed.

• Skipping seasoning: Taste the filling. A pinch more salt or a splash of Worcestershire can make a big difference.
• Too much liquid: If your filling gets watery, let it simmer for a minute to reduce before stuffing the peppers.

Variations You Can Try

• Classic “wit wiz” style: Swap provolone for Cheez Whiz. Dollop it in the pepper before and after filling for that signature creaminess.
• Mushroom lover’s version: Add 8 ounces sliced cremini or button mushrooms with the onions for extra umami.
• Chicken cheesesteak: Use thinly sliced chicken breast or thighs.

  Season the same way and cook until just done.

• Spicy kick: Stir in sliced jalapeños or a splash of hot sauce to the filling.
• Low-dairy option: Use lactose-free provolone or a dairy-free melting cheese. Add a spoon of dairy-free cream cheese for richness.
• Italian twist: Finish with a sprinkle of Italian seasoning and shaved Parmesan.

FAQ

What cut of beef works best?

Ribeye is traditional because it’s tender and well-marbled. Sirloin or flank steak also work if you slice thinly against the grain.

Freeze the steak for 20 minutes to make slicing easier.

Can I use ground beef instead of sliced steak?

Yes. Brown 1 pound of ground beef, drain excess fat, then add onions, peppers, and seasonings. The texture is different, but the flavors are still great.

Do I need to cook the peppers before stuffing?

A short pre-roast gives you tender, pleasant peppers that aren’t crunchy.

It also speeds up the final bake so the cheese melts without overcooking the filling.

What cheese melts best for this?

Provolone is classic and melts smoothly. Mozzarella, Monterey Jack, or a mix of provolone and mozzarella also work beautifully. For bold flavor, add a little sharp provolone or Swiss.

How do I keep the peppers from getting watery?

Don’t over-roast the shells in the first step, and cook down any excess moisture in the filling before stuffing.

Let the peppers rest a few minutes after baking so juices settle.

Can I make this low-sodium?

Use low-sodium Worcestershire and reduce added salt. Choose a lower-sodium cheese and season with herbs, black pepper, and garlic for flavor without relying on salt.

What should I serve with them?

They’re a full meal on their own, but a simple side salad, roasted potatoes, or garlic green beans pair well. For a heartier spread, add a crusty roll or rice on the side.

In Conclusion

Philly Cheesesteak Stuffed Peppers deliver all the best parts of a cheesesteak in a fresh, weeknight-friendly format.

They’re cheesy, savory, and customizable, with just the right balance of comfort and lighter eating. Keep this recipe in your rotation for busy nights, game day spreads, or make-ahead lunches. Once you try them, you’ll find new excuses to make them again.