Philly Cheesesteak Stuffed Peppers

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Philly Cheesesteak Stuffed Peppers with all the flavors of your favorite sub sandwich without the carbs and all the cheese, mushrooms, peppers and beef.

If you love these stuffed peppers you HAVE to check out these classic Stuffed Peppers and Mexican Stuffed Peppers, they’re both fan favorites!

Philly Cheesesteak Stuffed Peppers with all the flavors of your favorite sub sandwich without the carbs and all the cheese, mushrooms, peppers and beef.Philly Cheesesteak Stuffed Peppers are the healthier cousin to ALL the Philly Cheesesteak recipes floating around this blog. And there are a lot of them. Ten to be exact!

These Philly Cheesesteak Stuffed Peppers give you all the fun flavors of my favorite sandwich except for the bread (which I will be honest I LOVE).

Stuffed peppers are an easy way to lighten a dish without having to give up the cheese! (Psst, I also have Mexican Stuffed Peppers if you want more stuffed pepper recipes)

The meat in these Philly Cheesesteak Stuffed Peppers is cooked completely through, but if you were going to cook the bell peppers with raw meat inside I’d suggest adding 15 minutes to the cooking time. Philly Cheesesteak Stuffed Peppers with all the classic cheesesteak flavors of beef, onions, peppers and cheese.

What would you serve with these stuffed peppers?

How do you cook stuffed peppers?

  • In the Microwave: This trick will cut down on cooking time if you don’t have to cook rice in the peppers. Clean and cut them, then cover them with a wet paper towel on a plate and cook for 4-5 minutes while preparing the stuffing. You just cut your cooking time in half.
  • In the Oven: Depending on the filling, you’ll want to cook the peppers for at least 30 minutes. Keeping the bell peppers covered and including a bit of liquid in the filling or in the pan will help cook the bell peppers faster by creating steam.
  • Parboiling: If you have a pot of water going drop the bell peppers in it for 3-4 minutes to cook them halfway before stuffing them. This leeches vitamins so I don’t normally do this (but I did for an upcoming chicken parmesan stuffed peppers since I had pasta cooking for the recipe too).
  • On the Stovetop: The primary thing here is to keep liquid in the pot and to keep it covered to help steam the bell peppers. Depending on the filling you could even be done in 15-20 minutes with the direct heat of a stovetop.
  • In the Slow Cooker: Add all the ingredients as you would below, but I suggest cutting the tops off the peppers and stuffing from the top of the pepper. Cook on low for 4 hours.

Easy Philly Cheesesteak Stuffed Peppers are the perfect weeknight meal!

Looking for more Cheesesteak recipes? Look no further!

You can meal prep these Philly Cheesesteak Stuffed Peppers and bake them off on busy weeknights for a quick, healthy meal!

Tools Used in the making of these Philly Cheesesteak Stuffed Peppers:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.

Recipe

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Philly Cheesesteak Stuffed Peppers

5 from 1 vote
  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder

Philly Cheesesteak Stuffed Peppers with all the flavors of your favorite sub sandwich without the carbs and all the cheese, mushrooms, peppers and beef.

Ingredients

  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 8 ounces brown mushrooms minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 bell peppers split in half and de-seeded through the stem
  • 8 ounces shredded cheddar cheese divided
  • 1 cup beef broth

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 350 degrees.

  2. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  3. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  4. Remove the beef and add the butter and the onions and mushrooms.
  5. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  6. Add the beef back into the pan.
  7. Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth into the pan.
  8. Scoop the mixture into the bell pepper halves and top with half the cheese.
  9. Bake for 45 minutes in a covered pan.

  10. Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.

Nutrition Information

Yield: 6 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert.

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Philly Cheesesteak Stuffed Peppers with all the classic cheesesteak flavors of beef, onions, peppers and cheese.
Philly Cheesesteak Stuffed Peppers with all the flavors of your favorite sub sandwich without the carbs and all the cheese, mushrooms, peppers and beef.
Easy Philly Cheesesteak Stuffed Peppers are the perfect weeknight meal!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Beef Recipes Main Course Main Dishes Meat & Seafood Philly Cheesesteak Recipe

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Comments

  1. If using the slow cooker method, should the same amount of liquid be used in the bottom of the slow cooker, as we would use in the oven?
    Trying to avoid soggy bell peppers.
    Thanks, in advance.
    -Dave

    1. I recommend using the same amounts listed in the recipe card because you’re not cooking the peppers before and I prefer them softer. I hope you enjoy it!

  2. Oh my goodness!  This recipe was delicious!  Perfectly seasoned and easy to make.  Thank you!  I loved using my cast iron skillet for this recipe :j

  3. My fav is saute the onions and mushrooms in butter and season with salt & pepper & garlic with a little lemon. After saute add thin sliced roast beef and let the meat soak up the flavor… Cheese in the bottom of the peppers spoon in the filling I put inn 5 drops of liquid smoke and 3 drops of Worcestershire into each. Cover bake for 45 min at 350 then cheese on top for another 5 uncovered. My family loves them and extended family always talks about them

  4. Did u drain the beef before you put o nio 2nd and mushrooms? Have you ever used tip sirloin? I wanted to stuff baby potatoes into it as well ideas?

    1. You may need to drain depending on how much fat you have after browning. I don’t suggest using sirloin because it will dry out and become chewy due to the cook time the peppers need. Also in regards to adding potatoes, they might become too mushy. I’ve never tested it so I’m not sure if it would work out.

    1. When frying the beef, I used a medium to medium high heat and had the oven heated to 350 degrees when baking. Hope this clears up any confusion. Enjoy!!