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Philly Cheesesteak Stuffed Peppers: A Flavorful Twist
Maya Bennett

Philly Cheesesteak Stuffed Peppers: A Flavorful Twist

A deconstructed Philly cheesesteak inside roasted bell peppers, featuring caramelized onions, tender beef, and melted provolone. Ideal for weeknights or holidays, this one-pan recipe is quick and easy.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Green Bell Peppers, 2
  • Salt, 1/4 tsp (divided)
  • Black Pepper, 1/4 tsp (divided)
  • Yellow Onion, 1 lb (thin slices)
  • Butter, 4 Tbsp (divided)
  • Vegetable Oil, 1/2 cup
  • Mushrooms, 8 oz (sliced)
  • Garlic Powder, 1 tsp (volcanic rock-based)
  • Worcestershire Sauce, 1 Tbsp (gluten-free as needed)
  • Beef Steak, 14 oz (sliced into strips)
  • Provolone, 4 slices (dairy-free optional)

Method
 

  1. Preheat oven to 350°F
  2. Halve peppers and remove seeds
  3. Brush peppers with oil and season with salt and black pepper
  4. Bake peppers cut side up for 25 minutes while preparing filling
  5. In a large skillet, julienne the onions
  6. Melt 3 Tbsp of fat (butter and vegetable oil combination) and cook onions for 10 minutes
  7. Add mushrooms and garlic powder; cook for 8 minutes, scraping the bottom of the pan
  8. Mix in the remaining butter and oil
  9. Add beef steak strips, and stir constantly to cook thoroughly
  10. Place the baked peppers on a parchment-lined baking sheet
  11. Fill the peppers generously with meat and vegetable mixture
  12. Top each with a slice of provolone cheese
  13. Return to the oven and bake for another 20 minutes
  14. Let the peppers rest for 5 minutes before serving

Notes

Ensure your Worcestershire sauce is gluten-free if avoiding gluten.
For a vegan version, substitute the provolone with vegan cheese.
Use parchment paper to prevent sticking and simplify cleanup.