I thought I was a genius when I first imagined Philly Cheesesteak Stuffed Bell Peppers. A real Philly cheesesteak has peppers in it already, so why not skip the roll and put all the savory filling into a roasted bell pepper? After a bit of recipe research to get the authentic flavors—thinly sliced steak, sautéed onions and mushrooms, a touch of Worcestershire, and melty provolone—I developed my own version that’s lower in carbs and family-friendly. These stuffed peppers are easy to make, hearty, and delicious, and they make a great weeknight dinner or a show-stopping main for casual gatherings.
For another way to enjoy the same flavor profile, try my Philly Cheesesteak Tacos!
Ingredients (makes 4 stuffed peppers)
- 1.5 lbs skirt steak
- 4 large green bell peppers
- 1/2 sweet yellow onion, thinly sliced
- 5 baby bella mushrooms, thinly sliced
- 2 tbsp Worcestershire sauce
- 1.5 tsp kosher salt (adjust to taste)
- 1 tsp black pepper
- 6 slices provolone, thinly sliced
- 2 tbsp olive oil for sautéing
- Large sheet of foil for covering while baking
Method
1. Trim excess fat from the skirt steak. Place the steak on a plate and freeze for about 1 hour until very firm—this makes it far easier to slice thinly. Using a sharp knife, slice the meat thinly against the grain. Once sliced, mound the meat on a cutting board and coarsely chop it with the knife. Set the chopped steak aside.
2. Preheat the oven to 300°F (150°C).
3. Bring a large pot of water to a rolling boil and add a pinch of salt. Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in the boiling water for about 5 minutes to soften them slightly—this helps them finish tender in the oven without overcooking the filling. Using tongs, transfer the peppers to an oven-safe dish, standing them open-side up.
4. Heat a skillet over medium-high heat with 2 tablespoons of olive oil. Add the sliced onions and sauté for about 4 minutes until they begin to soften. Add the sliced mushrooms and continue sautéing another 4 minutes until the mushrooms are tender and the onions are translucent. Add the chopped steak, Worcestershire sauce, salt, and black pepper. Sauté the mixture, stirring frequently, until the steak is just no longer pink, about 4–6 minutes. Remove the skillet from heat.
5. Season the inside of each bell pepper lightly with a pinch of salt and pepper. Take two provolone slices and cut them in half; place one half-slice of provolone in the bottom of each pepper to create a melty base.
6. Using a slotted spoon to drain any excess juices, fill each bell pepper to the top with the steak, onion, and mushroom mixture.
7. Top each filled pepper with a full slice of provolone so the cheese will cover the filling and melt over the edges.
8. Cover the dish tightly with foil and bake for 20–25 minutes, or until the provolone has fully melted and the peppers are tender when pierced with a fork.
9. Remove the foil, let the peppers rest a couple of minutes, then serve warm. These are great as-is or topped with extra sliced green onions or a drizzle of your favorite hot sauce for a little kick.
Tips for Success
- Freeze the steak briefly before slicing: this makes it much easier to get thin, even slices that mimic traditional cheesesteak texture.
- Trim the steak well but leave a little fat for flavor. You can adjust salt to taste after cooking.
- If you prefer softer peppers, increase blanching time by 1–2 minutes or bake covered a few minutes longer.
- Use a slotted spoon when filling to avoid watery peppers; drain excess liquid from the pan first.
Variations and Substitutions
- Swap skirt steak for thinly sliced ribeye or flank steak if preferred.
- For a lower-mushroom version, increase onions or add sliced bell pepper pieces into the mixture for extra texture and color.
- To make this keto-friendly, these peppers are already low-carb; simply avoid adding any sweet sauces or bread crumbs.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 10–15 minutes or until warmed through, or microwave on medium power in 30-second intervals until hot. Reheat briefly to avoid overcooking the peppers.
Enjoy these Philly Cheesesteak Stuffed Bell Peppers as a flavorful, protein-packed meal that brings the classic cheesesteak taste to a lighter, more vegetable-forward presentation—perfect for family dinners and weeknight meals.