Easy Philly Cheesesteak Stuffed Peppers Tips, FAQ & printable recipe

Tips for success

To add extra flavor to the filling, consider sautéing the onions with a pinch of salt and a dash of black pepper until they reach a deep golden brown.

This level of caramelization adds a subtle sweetness that complements the savory beef perfectly. You can also add a splash of balsamic vinegar to the onions during the final minute of cooking for an extra depth of flavor.

If you prefer a bit of heat, sprinkle a few red pepper flakes over the cheese before the final baking step. This provides a gentle kick that balances the richness of the provolone.

For a more aromatic profile, finely mince a clove of garlic and add it to the skillet just before the beef is finished cooking, ensuring it does not burn but infuses the meat with flavor.

Variations

• Spicy Stuffed Peppers: Add chopped jalapeños to the beef and onion mixture while cooking. For an extra spicy kick, replace the provolone with a spicy pepper jack cheese.
• Mushroom Philly Style: Include sliced cremini or button mushrooms when sautéing the onions. The earthy flavor of the mushrooms pairs perfectly with the savory shaved beef.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the peppers and cheese changes upon thawing.

Reheat

Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the peppers have cooled to room temperature, which should take no more than two hours, before placing them into the fridge. This practice helps maintain food safety and ensures the texture remains as pleasant as possible when you are ready to enjoy the leftovers later.

You can prepare the filling up to one day in advance and keep it in the refrigerator. The peppers can also be seeded and halved ahead of time. When ready to serve, simply assemble the peppers with the pre-cooked beef mixture and the cheese, then bake as directed. This makes the final preparation very quick, perfect for a stress-free weeknight dinner.

Serving ideas

Serve the stuffed peppers hot, directly from the baking dish. They pair wonderfully with a simple side salad of crisp mixed greens tossed in a light vinaigrette, which helps to cut through the richness of the melted cheese and savory beef.

For a more substantial meal, a side of roasted potatoes or crusty bread for soaking up any juices is a welcome addition to the table.

For a beautiful presentation, garnish the finished peppers with freshly chopped parsley or chives. This adds a pop of color and a fresh, herbal note that brightens the overall dish.

Serve individual portions on warmed plates to keep the cheese at its best consistency for as long as possible while enjoying the meal. Encourage guests to use a fork and knife to enjoy the tender pepper and filling together.

Frequently asked questions

Recipe card

Easy Philly Cheesesteak Stuffed Peppers

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

• 4 large yellow bell peppers, halved and seeded
• 1 lb shaved beef
• 1 yellow onion, sliced
• 8 oz provolone cheese, shredded or sliced

Instructions

1. Preheat the oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the peppers in a baking dish and roast them in the oven for about 15 to 20 minutes until they are slightly tender but still hold their shape.
2. While the peppers roast, heat a large skillet over medium-high heat. Add the sliced onions and cook until softened. Add the shaved beef to the skillet and cook, stirring occasionally, until the meat is browned and reaches an internal temperature of 145°F (63°C). Let the beef rest for 3 minutes before filling the peppers.
3. Remove the peppers from the oven. Evenly distribute the beef and onion mixture into each pepper half. Top each pepper generously with the provolone cheese. Return the baking dish to the oven for 5 to 10 minutes until the cheese is bubbling and melted.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.