Cheesesteak Stuffed Peppers Delight

These cheesesteak-stuffed peppers offer a fun twist on the classic Philly cheesesteak sandwich by packing all those savory flavors into tender bell peppers. This makes for a satisfying low-carb meal that still feels indulgent and hearty. The blend of tender sirloin steak, mushrooms, onions, and melted provolone cheese nestled inside soft baked peppers creates a comforting dish that never gets old.

I first made these when craving a cheesesteak but wanted something lighter and full of vegetables. They quickly became a favorite for both me and my family because they are easy to eat and packed with flavor.

Ingredients

• Four bell peppers halved: choose a mix of red, yellow, and green for a colorful presentation and fresh crunch
• One tablespoon vegetable oil: helps sauté the vegetables without overpowering the other flavors
• One large onion sliced: brings sweetness and depth when cooked slowly
• Sixteen ounces cremini mushrooms sliced: add earthiness and meaty texture that complements the steak
• Kosher salt and freshly ground black pepper: essential for seasoning layers of ingredients and bringing out their natural flavors
• One and a half pounds sirloin steak thinly sliced: lean and tender, this steak cooks quickly and retains great flavor
• Two teaspoons Italian seasoning: provides a balanced herbal note that ties the filling together
• Sixteen slices provolone cheese: melts beautifully to create gooey cheesy layers in the peppers
• Freshly chopped parsley for garnish: adds a fresh finish and bright color before serving

Step-by-Step Instructions

Sauté the Vegetables:

Heat the vegetable oil over medium-high heat in a large skillet. Add the sliced onions and cremini mushrooms. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, for about six minutes until the vegetables are soft and beginning to brown. This process develops a rich flavor base for the filling.

Cook the Steak:

Add the thinly sliced sirloin steak to the skillet with the vegetables. Season again with salt and pepper. Continue cooking while stirring occasionally for three more minutes until the steak is just browned but still tender. Stir in the Italian seasoning to evenly coat the meat and veggies, which enhances the classic cheesesteak flavor profile.

Bake the Peppers:

While cooking the filling, preheat the oven to 325 degrees Fahrenheit. Place the halved bell peppers cut side up in a large baking dish. Bake the peppers for about 30 minutes until they become soft but still hold their shape. Baking them first softens the peppers, making them the perfect vessel for the filling.

Assemble and Broil:

Remove the peppers from the oven. Place a slice of provolone cheese at the bottom of each pepper half. Spoon in the steak and vegetable mixture evenly over the cheese layer. Top each stuffed pepper with another slice of provolone. Broil them in the oven for about three minutes, just until the cheese is golden and bubbly.

Garnish and Serve:

Remove the peppers from the oven and let them cool slightly. Sprinkle freshly chopped parsley over the top before serving to add a burst of color and freshness.

Save

The provolone cheese melts into every nook creating that iconic gooey cheesesteak texture. One of my favorite memories with this recipe is serving it at a casual dinner party where everyone loved this healthier spin on a classic. It always sparks a fun conversation and goes down fast.

Storage Tips

Store leftover stuffed peppers in an airtight container in the refrigerator for up to three days. Reheat them covered in the oven or microwave until warmed through, taking care not to dry out the peppers. For longer storage, these freeze well before baking. Freeze assembled peppers on a sheet pan, then transfer to a bag or container and bake directly from frozen adding extra cooking time.

Ingredient Substitutions

• Use any steak cut thinly sliced if sirloin is unavailable such as ribeye for extra richness or flank steak for a leaner option.
• Swap provolone cheese for mozzarella or fontina for a different melt and flavor that still complements the filling.
• Green, yellow, or red bell peppers can be interchanged based on preference or what you have on hand.
• For an herb twist, replace Italian seasoning with a blend of thyme and rosemary.

Serving Suggestions

• Pair these cheesesteak-stuffed peppers with a crisp arugula or mixed green salad tossed in a lemon vinaigrette to cut through the richness.
• Roasted or mashed potatoes make a satisfying side for a heartier meal.
• Serve with pickled jalapeños or banana peppers on the side for a spicy kick.

Pro Tips

• Make sure to slice the steak thinly so it cooks quickly and remains tender throughout the recipe
• Do not skip baking the peppers first otherwise they will be too firm and undercooked by the time the filling is ready
• Toast the Italian seasoning briefly in the skillet to boost its flavor before adding the steak and vegetables for more aromatic results

Common Recipe Questions

→ What type of peppers work best?

Bell peppers of any color are ideal; mix colors for an eye-catching presentation and balanced sweetness.

→ Can I use a different cut of beef?

Yes, tender cuts like ribeye or flank steak sliced thinly work well to maintain juiciness and flavor.

→ How do I prevent peppers from becoming too soft?

Bake the peppers until tender but still firm, around 30 minutes, avoiding overcooking before stuffing.

→ What cheese complements the filling best?

Provolone melts beautifully, adding a creamy, mild flavor that complements the savory steak and vegetables.

→ Can I prepare this ahead of time?

Yes, prepare the filling and peppers separately, then assemble and broil just before serving for best texture.