Philly Cheesesteak Stuffed Peppers

I get it; it’s easy to fall back on bread to bulk up a meal! But let me tell you, these easy Philly Cheesesteak Stuffed Peppers check both boxes and do not disappoint. No one’s leaving the dinner table hungry tonight!

While beef isn’t typically known for being budget-friendly, I’m able to get 4 (very) hearty servings out of this easy method thanks to the addition of white button mushrooms and a large yellow onion. (And these stuffed Philly cheesesteak peppers are a great meal prep dish, too!) All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Easy Recipe for Philly Cheesesteak Stuffed Peppers

If you’ve ever made our Philly cheesesteak method, you’ll recognize a lot of the same savory flavors going on here, except it’s served up in a juicy roasted pepper instead of a hoagie roll! I really like how the bell peppers bring a hint of earthiness and help lighten things up, all while keeping the Philly cheesesteak flavors front and center.

And if you’re already a fan of stuffed peppers in general, this recipe is kind of the best of both worlds: cheesy, satisfying without feeling heavy, and totally doable on a weeknight.

Budget-Saving Tips

- To stretch this recipe further, you could acquire another green bell pepper for an additional 2 servings.

Just fill the peppers a bit less and add 2 more slices of cheese to top the extra bell pepper halves. - I use 14 oz. of shaved beef steak in this recipe to give it a classic Philly cheesesteak savor and texture, but shaved beef steak can get a little pricey.

If shaved beef isn’t in your budget right now, ground beef works just fine. They won’t technically be Philly cheesesteak stuffed peppers anymore, but they’ll still be a delicious dinner option!

Brown the ground beef and drain any fat away before filling the peppers. I’d go for a lean ground beef (80/20 minimum).

Philly Cheesesteak Stuffed Peppers

- 2 green bell peppers (halved, $1.72)

- ¼ tsp salt (divided, $0.01) - ¼ tsp freshly cracked black pepper (divided, $0.02)

- 1 yellow onion (sliced thin, (mine was just under 1lb) $0.78) - 4 Tbsp butter (divided, $0.53)

- ¼ cup vegetable oil (divided, $0.20) - 8 oz white mushrooms (sliced thin, $1.98)

- 1 tsp garlic powder ($0.06) - 1 Tbsp Worcestershire sauce ($0.15)

- 14 oz shaved beef steak ($7.49) - 4 slices Provolone cheese (*, $0.72)

- Half the bell peppers, remove the seeds, and brush lightly with vegetable oil and a sprinkle of salt and pepper. Bake for 25 minutes, cut side up, to help them soften before filling.** - Julienne (thinly slice) the yellow onion.

Melt 2 Tbsp butter and 2 Tbsp vegetable oil in large skillet and cook onions until very soft and beginning to caramelize over medium-high heat, about 10 minutes. Sprinkle with a bit of salt.

- Slice the mushrooms and add to pan with garlic powder, remaining salt and pepper. Worcestershire sauce, stirring to combine and continuing to cook until very soft, about 8 minutes, scraping up any bits from the bottom of the pan as you go. Depending on your stovetop, this may take more or less time, so I would judge the cook time visually.

Turn your heat down if the veggies are starting to burn. - Reduce heat to medium and add remaining butter and oil to pan.

- Once melted, add the shaved beef steak. - Using your spatula, separate the beef steak as it cooks to make sure it is evenly browned.

- Add the par-cooked bell peppers to a parchment-lined baking sheet. Stuff each halved par-cooked bell pepper with the meat and veggie filling.

They should be very full! - Top with sliced provolone cheese and put the peppers back in the oven for another 20 minutes.

See how we calculate method costs here.

Nutrition Information

how to make Philly Cheesesteak Stuffed Peppers step-by-step photos

Gather all of your components and preheat your oven to 350℉. Par bake the peppers: Slice 2 green peppers in half and remove the seeds. Brush the pepper halves lightly with vegetable oil and sprinkle with salt and black pepper.

Bake them for 25 minutes in the preheated oven (cut side up) to soften them before filling. Make the filling: While the peppers are in the oven, you can start on your filling.

Thinly slice 1 yellow onion and melt 2 Tbsp butter and 2 Tbsp vegetable oil in a large skillet over medium-high heat. Once melted, add the onions and cook until very soft and beginning to caramelize, about 10 minutes.

Then, sprinkle the softened onions with a bit of salt. Now slice 8 oz. white mushrooms and add them to the pan with the onions.

Add 1 tsp garlic powder, remaining salt and black pepper, and 1 Tbsp Worcestershire sauce. Stir to combine and keep cooking until the mushrooms and onions are very soft, about 8 minutes.

Scrape up any stuck-on bits from the bottom of the pan as you go. Depending on your stovetop, this may take more or less time, so I would judge the cookery time visually. Turn your heat down if the veggies are starting to burn.

You want them to be softened and nicely browned, not charred. You’re looking for the onions to be golden and nearly jammy, with the mushrooms deep brown and shrunken down—see the next photo for a visual representation. Turn the heat down to medium and add the remaining 2 Tbsp butter and oil.

Cook the steak: Once the butter is melted, add 14 oz. shaved beef steak. Separate the beef steak with a spatula as it cooks to help it brown evenly.

Cook until all the shaved beef is browned with no signs of pink remaining. Stuff the peppers: Place the par-cooked bell peppers onto a parchment-lined baking sheet (this will help stop them from sticking).

Stuff each green pepper half with the meat and vegetable filling. Use all the filling to do this…they should be very full!

Place a slice of Provolone cheese on top of each pepper half. Bake: Place the baking tray into the oven and bake for another 20 minutes.

Recipe Success Tips

- Choose large bell peppers.

Go for the biggest bell peppers you can see at the store! The bigger they are, the more stuffing each pepper can hold.

The bell peppers can take some time to soften in the oven, while the cheesesteak filling comes together much quicker. I recommend par-baking the bell peppers while prepping your filling so they have time to soften once filled and baked. You want these Philly cheesesteak stuffed peppers to be soft enough to cut with a fork, not crunchy!

Par-bake the peppers, prep the filling, and stuff them ahead of time. Let them cool completely and store them in the fridge.

When you’re ready to bake, let them sit out while the oven preheats, and add 5-10 extra minutes to the bake time so they can heat through fully. Cover with foil if the cheese starts to brown too quickly.

Serving Suggestions

I like serving these Philly cheesesteak stuffed peppers with a scoop of brown rice and a simple side salad. If you’re in the mood for something fresh but still cheesy, my broccoli salad is a great pick!

It’s loaded with cheddar, crunchy walnuts, and a creamy dressing. A side of pasta salad would as well be a delicious and filling option.

Or you could really play into the cheesesteak vibe and serve them with a batch of crispy air fryer fries.

Storage & Reheating

Keep your leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven with a little extra cheese on top if you’d like.

Just cover with foil if they start to brown too quickly. The microwave works, too, for a quicker option.

You can freeze these Philly cheesesteak stuffed green peppers, but the peppers will be much softer once thawed. If that’s a deal-breaker, I’d suggest freezing just the filling (for up to 3 months) and prepping the peppers fresh. Let any frozen leftovers thaw in the fridge overnight before reheating.

- These classic Stuffed Bell Peppers use Italian sausage for built-in taste, so the filling tastes rich without needing a long spice list. - Our Stuffed Pepper Skillet has a gooey cheese finish, tender rice, and soft peppers, so it still feels like classic comfort food.

- I think these Chorizo Stuffed Bell Peppers are perfect for meal prepping since the portions are easy to store, reheat, and freeze! - These Buffalo Chicken Stuffed Peppers give you all the spicy goodness of buffalo dip in a hearty dinner!