• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
  • Contact
Fox Valley Foodie
menu icon
go to homepage
search icon
Homepage link
  • About the Fox Valley Foodie
  • Subscribe
  • Recipe Index
  • Contact
  • ×

    Home » Recipes » Recipe

    Philly Cheesesteak Stuffed Peppers

    Published: May 22, 2019 by Fox Valley Foodie · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    Philly cheeseteak stuffed peppers #beef #dinner #cheese

    These Philly cheesesteak stuffed peppers are loaded with flavorfully seasoned beef, mushrooms, and onions lying under a melted blanket of provolone cheese.

    Stuffed peppers are a versatile family meal that lends itself well to creativity and customization. This can also make for a healthy dish as leaner meats are often the best to use, since you don't want grease pooling at the bottom of the pepper.

    Philly Cheesesteak Stuffed Peppers

    My Philly cheesesteak stuffed peppers use lean ground beef rather than shaved steak because it is more accessible for the average home cook, and it soaks up additional flavorings well - such as the beef broth, Worcestershire, and tomato paste I add to this recipe for additional depth and richness. However, you can substitute thinly sliced steak, or even roast beef if you wish.

    This recipe is ideal for using extra lean ground beef that is 90/10 or leaner. This will save you calories and result in less grease without sacrificing flavor. Save the fattier hamburger for making homemade burgers and meatloaf.

    Philly Cheesesteak Stuffed Peppers filling

    Philly Cheesesteak Stuffed Peppers Filling

    The primary fillings inside these stuffed peppers are beef, onions, and mushrooms. Since the pepper serves as the holding vessel I did not add any peppers to the filling. However, you can certainly do so if you wish. One chopped pepper should be sufficient. You can even eliminate the mushrooms if they don't appeal to you.

    Baked stuffed peppers

    How Long to Bake Stuffed Peppers

    I bake the peppers without any filling at 400 degrees for 25 minutes on a rimmed baking sheet (affiliate link). At this point they are beginning to soften, but still retain some crispness. Retaining their crispness helps prevent them from collapsing.

    If you want a softer pepper shell, you can certainly cook them longer. It wouldn't even be a bad idea to add the filling to the peppers after 25 minutes of baking, and then continuing to bake until the pepper reaches your desired tenderness. (the peppers are easier to fill while they are still slightly crisp)

    I like finishing the peppers under the broiler because it quickly melts the cheese and browns it nicely, however, if it is easier for you feel free to bake the peppers to melt the cheese instead.

    Philly cheesesteak stuffed peppers recipe

    Philly Cheesesteak Recipes

    I have a lot of great Philly cheesesteak-inspired recipes on this website. If you crave more cheesesteak flavor check out my Slow Cooker Philly Cheesesteaks, Philly Cheesesteak Sloppy Joes, Cheesesteak Grilled Cheese or my Philly Cheesesteak Omelette.

    Philly Cheesesteak Stuffed Peppers

    Philly Cheesesteak Stuffed Peppers

    These Philly cheesesteak stuffed peppers are loaded with flavorfully seasoned beef, mushrooms, and onions lying under a melted blanket of provolone cheese.
    5 from 1 vote
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Servings: 4
    Calories: 617kcal
    Author: Fox Valley Foodie

    Ingredients

    • 4 green bell peppers (cut in half lengthwise)
    • 1 pound lean ground beef (90/10 beef or leaner)
    • ¾ teaspoon salt
    • ½ teaspoon black pepper
    • 1 medium onion (~2 cups)
    • 8 ounces sliced mushrooms
    • 2 cloves garlic (minced)
    • 1 tablespoon cornstarch
    • 1 tablespoon tomato paste
    • 1 tablespoon Worcestershire sauce
    • 1 cup beef broth
    • 16 slices provolone cheese

    Instructions

    • Preheat oven to 400 degrees.
    • Place halved peppers on a baking sheet and bake in the oven for 25 minutes.
    • While peppers bake, add mushrooms, onions, beef, salt, and pepper to a large skillet and saute until beef is browned and onions and mushrooms are tender. Add garlic and cook an additional 2 minutes.
    • Sprinkle cornstarch into the skillet and mix to combine, then do the same with tomato paste.
    • Add beef broth and Worcestershire sauce and bring to a simmer. Continue to cook until the liquid has almost completely evaporated, then remove from heat.
    • Remove peppers from the oven and line the bottom of the pepper's interior with a slice of cheese, add the beef filling, and then top the pepper with an additional slice of cheese.
    • Set the broiler on high and place the stuffed peppers directly under the broiler for 1-2 minutes, or until the cheese has melted and is beginning to brown.

    Notes

    IF YOU LIKED THIS RECIPE be sure to try my Crockpot Sausage and Peppers recipe too!

    Nutritional Information

    Calories: 617kcal | Carbohydrates: 16g | Protein: 57g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 148mg | Sodium: 1796mg | Potassium: 1083mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1485IU | Vitamin C: 100.8mg | Calcium: 886mg | Iron: 4.5mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    Get My FREE eCookbook

    mailer

    Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up!

    « Imitation Crab Salad
    Smoked Chicken Wings »

    Reader Interactions

    Comments

    1. Taylor

      August 07, 2021 at 7:00 pm

      5 stars
      This was a hit in my house! I substituted ground turkey and finely chopped celery for the mushrooms. I also cooked some rice in beef broth and served that on the side. I left the sauce a little watery so the rice would soak up the juice 🤤🤤🤤.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe

    15834

    Get each tantalizing new recipe

    sent directly to your inbox.

    AND GET MY eCOOKBOOK FREE!

    Search for your favorite post!

    Popular Recipes

    Slow Cooker Chicken Thighs - Bone In

    Slow Cooker Chicken Thighs (Bone-In)

    Fried chicken gizzards recipe.

    Fried Chicken Gizzards

    Homemade mozzarella sticks with string cheese

    Homemade Mozzarella Sticks with String Cheese

    Close up Sloppy Joes

    Homemade Sloppy Joes - Better Than Manwich

    Venison Meatloaf Recipe

    Venison Meatloaf

    Big Mac Sauce Copycat Recipe

    McDonald's Big Mac Sauce (Copycat Recipe)

    How to make paprika

    How to Make Paprika

    Brown Sugar Meatloaf with Secret Ingredient

    Brown Sugar Meatloaf - With a Secret Ingredient

    As featured in yahoo, buzzfeed, oprah, msn and more!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Fox Valley Foodie, LLC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme