Cheesesteak Stuffed Peppers
on Feb 18, 2024, Updated Jun 26, 2024
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Cheesesteak stuffed peppers are a twist on the classic cheesesteak sandwich. Bell peppers are loaded with seasoned sautéed steak, onions, and mushrooms and topped with provolone cheese. You’ll love this protein packed healthy dinner!
If you love cheesesteak, try my popular chicken cheesesteak skillet!
Why you’ll love them
Healthy – If you’re looking for a delicious, high protein meal, these cheesesteak stuffed peppers are for you. They’re made with simple ingredients and it’s a meal kids will likely enjoy as well.
Meal prep – If you enjoy meal prepping, stuffed peppers are a great option. They will keep in the fridge for 4-5 days.
Quick and Easy – This is a meal that doesn’t require a lot of prepping. The peppers will need about 20-25 minutes to bake and during that time you can make the cheesesteak filling.
The ingredients
- Bell peppers – I like to use colored bell peppers because they’re a little sweeter, but green bell peppers work great.
- Steak – Sirloin steak works great for this recipe.
- Onion – Yellow or white onion are what I recommend using.
- Mushrooms – Cremini or white button mushrooms may be used. Save time and buy them pre-sliced.
- Italian seasoning, smoked paprika, garlic powder – Italian seasoning is a dried herb blend made up of basil, oregano, rosemary, marjoram, and thyme.
- Provolone cheese – Provolone cheese is commonly used for cheesesteak sandwiches. It can be swapped with mozzarella if you prefer.
How to make cheesesteak stuffed peppers
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Start by baking the peppers in a casserole dish sprayed with oil. Season the peppers with salt and pepper before baking them.
While the peppers are baking season the steak with salt, pepper, and half of the Italian seasoning, garlic powder, and smoked paprika.
Add some oil to a hot skillet and sauté the steak just until browned, about 2 minutes. It shouldn’t be fully cooked.
Remove the steak onto a plate and add in the onions and mushrooms. Season with the remaining dried spices. Sauté for 4-5 minutes or until they’ve softened and are golden brown.
Add the steak into the onion and mushroom mixture and stir everything together.
Remove the peppers from the oven and blot up any excess liquid inside them. Divide the steak filling evenly into the peppers.
Top each stuffed pepper with provolone cheese and place them back into the oven. Bake until the cheese is melted and serve.
Why do the peppers need to be pre-baked?
The peppers need to be pre-baked before adding the filling otherwise the steak will be over-cooked and tough. The peppers take significantly longer to get tender.
What to serve with stuffed peppers
Since these cheesesteak stuffed peppers are a low carb dinner, I like to balance them out with a side dish that’s heavier on the carbs. These everything bagel roasted potatoes, wheat dinner rolls, or chili lime sweet potato fries would be great served with them.
Leftovers and reheating
Storage – The stuffed peppers will keep in an airtight container in the fridge for 4-5 days. They’re a great option if you meal prep.
Reheating – You can reheat the stuffed peppers in the microwave for 30 second intervals until warm or reheat them in the oven. Place them in casserole dish covered with foil and bake at 375° F. until hot. You may want to add some fresh provolone cheese to the top before baking.
Freezing – Stuffed peppers can be frozen. The texture of the pepper may be a little soft, but they do fare well in the freezer. Cool the stuffed peppers completely and store in a freezer safe container for up to 3 months.
Let them defrost in the refrigerator overnight and then reheat using one of the methods above. Alternatively, you can just freeze the filling and bake fresh peppers following the directions listed in the recipe card.
More stuffed pepper recipes
- Taco Stuffed Peppers
- Mediterranean Stuffed Peppers
- Cheesy Broccoli, Chicken and Rice Stuffed Peppers
- Stuffed Pepper Casserole
- Buffalo Chicken Stuffed Peppers
- Mexican Quinoa Stuffed Peppers
Did you make these cheesesteak stuffed peppers? I’d love if you’d leave a recipe rating and review below.
Cheesesteak Stuffed Peppers
Ingredients
- 3 bell peppers halved lengthwise, core and seeds removed
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 pound sirloin steak sliced thin
- 1 yellow onion halved and thinly sliced
- 8 ounces sliced cremini mushrooms
- 6 slices provolone cheese
Instructions
- Preheat oven to 350° F.
- In a small bowl combine the dried spices.
- Spray a 9×13 baking dish with cooking spray. Place the halved peppers cut side up in the baking dish. Season the insides with salt and pepper. Bake for 20-25 minutes or until tender.
- While the peppers bake, heat a large skillet with a tablespoon of olive oil in it over medium-high heat. Swirl to coat the bottom of the skillet and then add in the steak. Season the steak with half of the spice mixture, salt and pepper. Brown the steak for about 2 minutes and then remove it onto a plate. It shouldn’t be fully cooked at this point.
- Add the onions and mushrooms to the skillet. Season with the remaining spice mixture, salt and pepper. Sauté until tender and golden brown, about 4-5 minutes.
- Add the steak and juices back into the skillet and stir everything together.
- Remove the peppers from the oven and fill them evenly with the cheesesteak filling. Top each one with a slice of provolone cheese. Bake for another 2-3 minutes or until the cheese is melted. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
