Philly Cheesesteak Stuffed Peppers Recipe

cheesesteak stuffed peppers
The Spruce
Ratings (32)
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: Serves 4-6
Nutritional Guidelines (per serving)
308 Calories
21g Fat
6g Carbs
24g Protein
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Nutrition Facts
Servings: Serves 4-6
Amount per serving
Calories 308
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 49%
Cholesterol 75mg 25%
Sodium 333mg 14%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Protein 24g
Calcium 237mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Get the satisfaction of a Philly cheesesteak without all that bread in this hearty dinner. Bell peppers are filled with provolone cheese, steak, and caramelized onions and mushrooms, then cooked until the peppers are soft and cheese bubbly and a bit browned. The result is high in protein and comfort, low in leftovers. 

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Watch Now: Philly Cheesesteak Stuffed Peppers

Ingredients

  • 8 oz to 12oz  flank steak
  • 2 large green bell peppers (blanch ahead of time if you would like a softer pepper)
  • 1 medium onion
  • 6 ounces baby bella mushrooms
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Pinch of fresh thyme (can substitute dried too)
  • Salt and pepper to taste
  • 8 slices provolone cheese

Steps to Make It

  1. Salt and pepper steak. Cook (grill or pan fry) over high heat about 2 minutes per side.

  2. Slice the peppers in half lengthwise. Clean and remove the seeds.

  3. Thinly slice the onions and mushrooms. Saute over medium heat with butter, olive oil, thyme and salt and pepper to taste. Cook until caramelized, about 30 minutes.

  4. Preheat oven to 400 F.

  5. Slice the steak into thin strips or bite-size pieces.

  6. Line the inside of each pepper half with a slice of provolone cheese.

  7. Fill each pepper half with meat and some onion mixture until they are packed high and almost overflowing.

  8. Top each pepper with another slice of cheese.

  9. Bake for 15 to 20 minutes until the cheese is golden brown and bubbling.