Description

Tender bell peppers filled with juicy steak, onions, mushrooms, and melty cheese for a lighter take on classic Philly cheesesteak.

Ingredients

Scale

4 large bell peppers, halved lengthwise and deseeded
1 tablespoon olive oil (plus more for drizzling)
1 tablespoon butter
1 pound thinly sliced sirloin or ribeye steak, cut into bite-size pieces
1 medium onion, thinly sliced
1 cup sliced mushrooms
1 small red bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
0.5 teaspoon Italian seasoning
Salt and black pepper to taste
8 slices provolone or mozzarella cheese
2 tablespoons chopped fresh parsley

Instructions

Step: Preheat the oven to 400°F. Arrange the bell peppers cut side up in a baking dish, drizzle lightly with olive oil, season with salt, and bake for 10 minutes to soften slightly.
Step: While the peppers bake, heat the remaining olive oil and butter in a large skillet over medium-high heat. Add the sliced onion and mushrooms and cook, stirring often, until softened and starting to brown.
Step: Stir in the optional red pepper strips and garlic, cooking for 1 to 2 minutes until fragrant. Add the Italian seasoning, Worcestershire sauce, salt, and pepper, then transfer the veggie mixture to a plate.
Step: In the same skillet, add the sliced steak and cook just until no longer pink, about 3 to 4 minutes.
Step: Return the veggie mixture to the skillet, toss with the steak, and adjust the seasoning to taste.
Step: Remove the par-baked peppers from the oven and place half a slice of cheese in the bottom of each. Spoon the hot steak and veggie mixture into the peppers, packing it in evenly.
Step: Top each pepper with the remaining cheese slices and return the baking dish to the oven. Bake for 10 to 15 minutes, until the peppers are tender and the cheese is melted and lightly golden.
Step: Let the Philly cheesesteak stuffed peppers rest for a few minutes, then sprinkle with parsley and serve warm.

Notes

Slice the steak very thinly so it stays tender and cooks quickly. Par-bake the peppers before stuffing to help them cook evenly. Customize the cheese to your preference: provolone for classic flavor, mozzarella for extra meltiness. Leftovers reheat well in an air fryer or oven for easy lunches.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pepper half
Calories: 480 kcal
Sugar: 6 g
Sodium: 750 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg

Keywords: Philly Cheesesteak Stuffed Peppers