Cheese Steak Stuffed Peppers feature the ingedients of a cheesesteak baked inside of a green bell pepper.
Update: This recipe was originally shared in May 2014. The recipe and photos have been updated and republished in May 2023.
This may sound crazy, but I love cheesesteaks except for the bread aspect of it. I'd rather have it on a wrap, or even just in a pile instead of having it prepared as a sandwich. Which is why these Cheese Steak Stuffed Peppers are awesome!
What are Cheesesteak Stuffed Peppers?
Thin sliced beef, onions, red bell pepper and mushrooms are seasoned and cooked down then baked inside of a halved green pepper, topped with provolone cheese. Aside from the meat and the bell pepper, the rest of the ingredients are completely customizable to your tastes!
- bell peppers
- shaved steak
- provolone cheese
- thinly sliced onion
- thinly sliced red pepper
- Worcestershire sauce
- salt and pepper to taste
First, preheat your oven to 400 degrees. Grease a 9x13 baking dish and set aside.
Then, prepare the green peppers. Slice the green pepper in half, through the core. Remove the core, seeds and any large pieces of membranes. Place cut side up in the prepared baking dish and bake for 15 minutes.
Meanwhile, heat a little olive oil in a large skillet over medium high heat and add the shaved steak. Cook, stirring frequently and breaking into small pieces until cooked through, about 7 minutes. Transfer to a plate. Add another splash of olive oil along with the red peppers and onions and cook for 5 minutes, until slightly softened. Then add in the mushrooms and cook 2 more minutes.
Next, return the steak to the pan. Add in the Worcestershire sauce, salt and pepper. Break up 2 slices of provolone and stir them in to get the mixture to stick together. Remove from the heat.
Then fill the bell peppers. Remove baked bell peppers from the oven and divide the meat and vegetable mixture into each bell pepper. Top with a slice of provolone cheese.
Finish baking the bell peppers for at least 15 minutes, until the cheese is melted. If you prefer a softer bell pepper, bake for 20-30 minutes. Serve immediately.
- Replaced shaved steak with ground beef or deli roast beef
- Swap out provolone cheese with American or mozzarella
- Skip the red bell pepper, mushrooms and onions if desired
- Kick up the heat by adding in crushed red pepper flakes
- Need a heartier option? Add cooked rice to the meat and vegetables before filling into the peppers
Not necessarily, the main components of a cheesesteak are meat, cheese and onions, but bell peppers provide a nice crunch.
The sandwich was created in Philadelphia Pennsylvania.
Mild provolone is typically the most popular - but American and Cheese Whiz can also be found on cheese steaks, depending on where you're ordering it.
Once stuffed peppers have cooled, transfer them to an air-tight container and keep in the fridge for 3-4 days. To reheat, microwave in 1 minute intervals until warmed through.
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Cheese Steak Stuffed Peppers
- 1 9x13 baking dish
- 3 large green peppers
- 2 tablespoon olive oil divided
- 1 lb shaved steak
- 1 small onion thinly sliced
- ½ medium red pepper thinly sliced
- 6 oz mushrooms chopped
- 1 tablespoon worcestershire sauce
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 8 slices provolone cheese
- Preheat the oven to 400 degrees. Grease a 9x13 baking dish.
- Slice each green bell pepper from the top down through the core. Discard the core, seeds and membrane. Place into the prepared baking dish and bake for 15 minutes.3 large green peppers
- Meanwhile, add half of the olive oil to a large skillet over mediu high heat. Add the shaved steak and cook, stirring and breaking into small pieces, until cooked through, 5-7 minutes. Then transfer steak to a plate.2 tablespoon olive oil, 1 lb shaved steak
- Add remaining olive oil to the skillet and cook the onion and red bell pepper for 5 minutes. Add the mushrooms and cook for 2 minutes more.1 small onion, ½ medium red pepper, 6 oz mushrooms
- Then return the steak to the skillet with the vegetables, add the Worcestershire sauce, salt and pepper. Break up 2 slices of provolone cheese and stir in until melted.1 tablespoon worcestershire sauce, ½ teaspoon kosher salt, 1 teaspoon black pepper
- Remove the baked green peppers from the oven and divide the meat and vegetable mixture into each. Add a slice of provolone cheese on top of each pepper.8 slices provolone cheese
- Bake for 15 minutes for al dente green peppers and up to 30 minutes for really soft green peppers.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.