Philly Cheesesteak Stuffed Peppers

The recipe comes from Sara at  Click here to see the original recipe and notes.


Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 6


  • 3 bell peppers (any color) halved, seeded and ribs removed
  • 1 tablespoon olive oil
  • 1 yellow onion thinly sliced
  • 8 ounces mushrooms sliced
  • 1 pound steak such as flank, rib eye or sirloin very thinly sliced
  • salt and pepper to taste
  • 12 slices provolone cheese
  • 1 tablespoon chopped parsley


  • Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper.
  • Bake for 20 minutes.
  • While the peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat.
  • Add the onions to the pan and cook for 4-5 minutes or until onions have softened. Add the mushrooms and cook for an additional 4-5 minutes until vegetables are browned and tender. Season with salt and pepper to taste.
  • Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done.
  • Place one slice of cheese inside each pepper half, then fill each pepper with the cheesesteak mixture.
  • Add another slice of cheese on top of each pepper.
  • Broil the peppers for 3 minutes or until cheese is golden brown and melted.
  • Sprinkle with parsley and serve.


Calories: 354kcal | Carbohydrates: 7g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 535mg | Potassium: 607mg | Fiber: 1g | Sugar: 4g

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