Philly Cheesesteak Stuffed Peppers

Prep Time	Cook Time	Total Time
20 min	30 min	50 min

Introduction

These Philly cheesesteak stuffed peppers take all the flavors of the classic sandwich and tuck them into tender roasted peppers.

They are cheesy, hearty, and packed with savory ground beef, onions, and mushrooms for a low-carb comfort food dinner.

Serve them for an easy weeknight meal or a game-day crowd-pleaser that feels cozy but still a little lighter.

How to Make Philly Cheesesteak Stuffed Peppers

Prep mode (keeps screen active)

Prep and pre-roast the peppers

Preheat your oven to 400°F and line a baking sheet with parchment or lightly greased foil for easy cleanup.
Place the halved peppers cut side up, drizzle with the tablespoon of olive oil, and season with salt and black pepper.
Roast for 10 to 12 minutes, until the peppers just start to soften but still hold their shape.
Cook the onions and mushrooms

While the peppers roast, heat the tablespoon of olive oil for the filling in a large skillet over medium-high heat.
Add the sliced onion and mushrooms, and cook, stirring often, until softened and golden in spots, about 6 minutes.

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Brown the beef and season the filling

Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink.
If there is a lot of fat, carefully spoon off some, leaving about a tablespoon in the pan.
Stir in Worcestershire sauce, garlic powder, salt, black pepper, and Italian seasoning, and cook for one more minute.
Add the cheeses to the hot filling

Turn off the heat and let the beef mixture cool for one to two minutes so the cheeses do not separate.
Stir in half of the provolone and half of the mozzarella until they melt into the filling and look creamy.
Stuff the peppers and finish baking

Spoon the cheesy beef mixture evenly into the pre-roasted pepper halves, gently packing it down with the spoon.
Top each pepper with the remaining provolone and mozzarella, dividing the cheeses as evenly as you can.
Return the pan to the oven and bake 10 to 15 minutes, until peppers are tender and cheese is bubbling.
For extra browning, broil for one to two minutes, watching closely so the cheese does not burn.

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Substitutions

Ground beef -> thinly sliced sirloin steak: Use very thinly sliced sirloin and quickly sear it in batches for a more traditional cheesesteak vibe with juicy, steaklike bites.
Provolone and mozzarella -> white American cheese slices: Lay white American slices over the stuffed peppers instead of shredded cheese for an ultra-gooey, old-school Philly texture and milder flavor.
Green bell peppers -> red, yellow, or orange bell peppers: Swap in colorful sweet peppers if you prefer less bitterness and a touch of natural sweetness that balances the savory filling.

Tips

Roast peppers just until tender: A slight bite keeps the peppers from collapsing and spilling the filling. Bake them shorter if you prefer firmer texture, or slightly longer for very soft peppers.
Let the beef brown, not steam: Spread the beef in an even layer and let it sit undisturbed for a couple minutes before stirring. This contact time builds flavorful browned bits that mimic seared steak in a classic cheesesteak.
Shred your own cheese: Pre-shredded cheese often contains anti-caking powders that stop it from fully melting into a creamy sauce. Block provolone and mozzarella melt smoother and give those gorgeous stretchy cheese pulls.
Turn leftovers into easy lunches: Chill stuffed peppers completely, then store in airtight containers for up to four days. Reheat covered at 350°F until hot, or microwave in short bursts so the peppers do not overcook.

Energy	601	kcal
Protein	34	g
Total Fat	46	g
Carbohydrates	12	g
Dietary Fiber	3	g

FAQ

Can I use ground turkey instead of beef?: Yes, ground turkey works well, especially 93% lean for a balance of moisture and richness. Add an extra teaspoon of olive oil if the mixture looks dry in the skillet.
How can I keep the peppers from getting watery?: Roast the pepper halves before stuffing so they release some moisture and concentrate their flavor. Also cook the mushrooms until their liquid evaporates, and drain excess fat from the beef.
What if I do not like mushrooms?: You can simply leave them out and add another half onion or some finely diced green pepper for bulk. Chopped cooked spinach or small broccoli florets also work and sneak in extra vegetables.
Can I prepare these ahead for a party?: Stuff the roasted peppers, cool, and refrigerate them uncooked for up to one day. Bring to room temperature for 20 minutes, then bake until hot and the cheese is bubbling.