Philly Cheesesteak Stuffed Peppers — A delicious mash-up of Philly flavor and colorful peppers

This recipe takes everything you love about a classic Philly cheesesteak — thinly sliced beef, caramelized onions, melty cheese — and tucks it into roasted bell peppers for a lighter, showstopping main. The result is savory, hearty, and visually beautiful: bright peppers stuffed with tender strips of beef, onions, and gooey cheese. Below is a detailed, step-by-step article that walks through ingredients, technique, tips, variations, and storage.

Yield & timing

• Makes: 4 stuffed peppers (serves 2–4 depending on appetite)
• Active prep: ~30–40 minutes
• Cook time: ~30 minutes
• Total time: ~60–75 minutes

Ingredients

For the stuffed peppers

• 4 large bell peppers (any color — red, yellow, orange, or a mix)
• 1 lb (450 g) ribeye, top round, or sirloin steak — very thinly sliced
• 1 large yellow onion, thinly sliced into half-moons
• 2–3 cloves garlic, minced
• 2 tablespoons neutral oil (canola, vegetable, or avocado)
• 1 tablespoon unsalted butter (optional, for richer onions)
• 1 teaspoon Worcestershire sauce (optional — adds depth)
• 1 teaspoon smoked paprika (or regular paprika)
• ½ teaspoon dried oregano or thyme (optional)
• Salt and freshly ground black pepper, to taste
• 4–6 slices provolone or American cheese (or 1½ cups shredded Cheddar/Monterey Jack)
• 2 tablespoons chopped fresh parsley (for garnish)

Optional extras

• 1 cup sliced mushrooms (sautéed with the onions)
• 1 small poblano pepper, diced (for extra heat)
• 2 tablespoons mayonnaise or softened cream cheese (mixed into the beef for creaminess)
• Hot sauce or pickled peppers on the side

Equipment

• Sharp chef’s knife
• Cutting board
• Large skillet or cast-iron pan
• Baking sheet or casserole dish (9×9 or similar)
• Aluminum foil (optional)
• Spatula or tongs

Technique & important tips before starting

• Thinly slice the steak. For authentic texture, freeze the steak for 20–30 minutes until slightly firm, then slice across the grain as thinly as possible. Thin slices cook quickly and stay tender.
• Use large peppers. Choose bell peppers that stand upright and have roomy cavities so each can hold a generous filling.
• Caramelize the onions slowly. Sweet, golden onions are a key flavor. Cook them until soft and caramelized — patience pays off.
• Cheese choices: Provolone is classic; American gives a nostalgic melt. For a sharper finish, use thinly sliced provolone topped with a little shredded mozzarella for stretch.

Step-by-step method

1. Preheat and prepare peppers

1. Preheat the oven to 400°F (204°C).
2. Wash peppers. Slice the tops off and remove seeds and membranes (or cut in half lengthwise and remove seeds — both work; halved peppers are easier to stuff and eat). If you cut the tops off, reserve them for presentation if desired.
3. Lightly brush the inside of each pepper with a little oil and place them cut-side up in a baking dish or on a rimmed baking sheet. Roast for 12–15 minutes to begin softening the peppers but they should still hold shape — this prevents sogginess later. Remove from oven and set aside.

2. Caramelize onions (build flavor)

1. While peppers roast, heat 1 tablespoon oil and the butter (if using) in a large skillet over medium heat. Add the sliced onion and a pinch of salt.
2. Cook, stirring occasionally, until the onions are deeply golden and soft — about 12–18 minutes. If they start to stick, reduce heat and deglaze with a splash of water or a teaspoon of Worcestershire sauce near the end. Transfer onions to a bowl and set aside.

3. Cook the steak

1. Pat the thinly sliced steak dry and season lightly with salt, pepper, and paprika.
2. Increase skillet heat to medium-high and add the remaining tablespoon of oil. Working in batches (to avoid overcrowding), quickly sear the steak slices — about 1–2 minutes per side — just until browned but not overcooked. Use tongs to keep pieces thin and separate.
3. Add the minced garlic during the last 30 seconds of cooking, then combine the cooked steak with the caramelized onions in the skillet. Stir in Worcestershire sauce and dried herbs if using. Taste and adjust seasoning.

4. Assemble the stuffed peppers

1. If you roasted whole peppers with tops removed, place them upright in the baking dish. If halved, lay them cut-side up.
2. Spoon the steak–onion mixture into each pepper, packing gently but leaving room for cheese. Divide filling evenly among the peppers.
3. Top each pepper with 1–2 slices of provolone (or a generous handful of shredded cheese). If using slices, tuck edges down so the cheese melts evenly.

5. Melt the cheese and finish in the oven

1. Return the stuffed peppers to the oven and bake at 400°F (204°C) for 8–12 minutes, until the peppers are tender (but still hold shape) and the cheese is completely melted and bubbly. For a browned top, switch to broil for 1–2 minutes — watch closely so the cheese doesn’t burn.
2. Remove from oven, garnish with chopped parsley, and allow to rest 3–5 minutes before serving.

Serving suggestions

• Serve with crusty rolls or toasted hoagie rolls to turn them into sandwich hybrids.
• A simple side salad, roasted potatoes, or sweet potato fries pair beautifully.
• Offer pickled banana peppers or hot sauce at the table for those who like heat.

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