If you are craving a dish that perfectly blends the hearty, savory flavors of a classic Philly cheesesteak with the colorful, nutritious punch of stuffed peppers, then you are in for a real treat. The Philly Cheesesteak Loaded Stuffed Peppers Recipe takes tender, thinly sliced ribeye steak, caramelized onions, and melty cheeses, all stuffed inside sweet bell peppers that add a delightful crunch and freshness. This recipe is a comforting, satisfying meal that is as visually inviting as it is delicious, making it perfect for both weeknight dinners and casual gatherings.
Ingredients You’ll Need
Nothing fancy here, just simple, straightforward ingredients that each play a crucial role in creating the perfect balance of taste, texture, and color in this Philly Cheesesteak Loaded Stuffed Peppers Recipe.
- 4 large bell peppers (any color): These provide a sweet and crunchy vessel that balances the richness of the steak and cheese.
- 1 lb ribeye steak (or flank steak), thinly sliced: The star protein, thinly sliced for quick cooking and tenderness.
- 1 tbsp olive oil: Essential for sautéing and bringing all the flavors together smoothly.
- 1 medium onion (sliced): Adds sweetness and depth as it caramelizes alongside the steak.
- 2 cloves garlic (minced): A punch of aromatic flavor that enhances the savory profile.
- 1 cup provolone cheese (shredded): Offers creamy, melty goodness with a mild flavor.
- 1 cup cheddar cheese (shredded): Adds sharpness and a golden finish when melted.
- 1 tsp Worcestershire sauce: Brings a tangy, umami boost that elevates the meatiness.
- Salt and pepper to taste: Simple seasoning to enhance all the natural flavors.
- ½ tsp paprika (optional): For a subtle smoky undertone and color depth.
- 1 tbsp fresh parsley (chopped, for garnish): Brightens the plate with freshness and a pop of green color.
How to Make Philly Cheesesteak Loaded Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and membranes carefully. This creates a nice hollow that will hold your delicious filling. If you want the peppers a bit softer, give them a quick rinse in boiling water for 2 minutes and then drain.
Step 2: Cook the Steak and Vegetables
Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and garlic, letting them cook until soft and fragrant, about 3-4 minutes. Toss in the thinly sliced ribeye steak with salt, pepper, and paprika if using. Stir frequently until the meat is browned but still tender. Finish with a splash of Worcestershire sauce for that signature Philly cheesesteak flavor.
Step 3: Combine Filling with Cheese
Remove the skillet from heat and stir in half of the shredded provolone and cheddar cheeses while the filling is still hot. This helps the cheese melt into the meat and veggie mixture, creating a luscious, gooey base for the peppers.
Step 4: Stuff and Bake the Peppers
Place your hollowed bell peppers upright in a baking dish. Spoon the steak and cheese filling generously into each pepper until filled to the top. Sprinkle the remaining cheese over each stuffed pepper for that irresistible golden crust. Bake uncovered for 20-25 minutes until the cheese is bubbly and the peppers are tender but not mushy.
How to Serve Philly Cheesesteak Loaded Stuffed Peppers Recipe
Garnishes
A sprinkle of fresh parsley adds a beautiful hint of freshness and color contrast to the rich, cheesy peppers. For an extra touch, a drizzle of hot sauce or a few sliced jalapeños can add a bit of heat if you love a spicy kick.
Side Dishes
This dish pairs wonderfully with a crisp green salad to lighten the meal or some roasted potatoes for a hearty, cozy dinner. For something lighter, steamed broccoli or a simple coleslaw will complement the flavors without overpowering them.
Creative Ways to Present
Try serving the Philly Cheesesteak Loaded Stuffed Peppers Recipe with a dollop of sour cream or even a rich cheese sauce on the side. They also work great deconstructed: scoop the filling onto toasted bread or sliders buns for a fun sandwich twist that keeps all the original flavors intact.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover stuffed peppers in an airtight container in the refrigerator. They will stay delicious and juicy for up to 3 days, making it easy to enjoy this Philly Cheesesteak Loaded Stuffed Peppers Recipe as a quick lunch or dinner later in the week.
Freezing
You can freeze the cooked and cooled stuffed peppers by wrapping them individually in plastic wrap and placing them in a freezer-safe container or bag. They keep well for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
To reheat, place the stuffed peppers in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through and the cheese is bubbly again. Avoid microwaving if possible because it can make the peppers watery and the steak tough.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While provolone and cheddar are classic choices, feel free to experiment with mozzarella, Monterey Jack, or even Swiss cheese for different melts and flavors that suit your taste.
Is it necessary to use ribeye steak?
Not at all! Ribeye is tender and flavorful, but flank steak or sirloin thinly sliced will work beautifully too. Just ensure the meat is thinly sliced for quick cooking and tenderness.
Can I make this recipe vegetarian?
Yes! Substitute the steak with hearty mushrooms, diced seitan, or plant-based meat alternatives. Use your favorite seasoning to keep the flavors bold and satisfy your Philly cheesesteak craving without meat.
How do I prevent the peppers from getting soggy?
To keep peppers firm, avoid overcooking them in boiling water before stuffing, and try roasting instead of boiling if you want softer but still structured peppers. Baking them stuffed without pre-boiling often yields the best texture.
Can I prepare the filling in advance?
Definitely! The filling can be cooked a day ahead and refrigerated. When ready to serve, stuff and bake the peppers fresh for best texture and flavor.
Final Thoughts
There is something incredibly satisfying about the Philly Cheesesteak Loaded Stuffed Peppers Recipe that brings together comfort food and color-packed veggies in one dish. Whether you are cooking for family, friends, or just treating yourself, this recipe is sure to become a beloved favorite. Don’t hesitate to try it out and make it your own — the cozy, cheesy, meaty goodness inside those vibrant peppers will have everyone asking for seconds.
Print
Philly Cheesesteak Loaded Stuffed Peppers Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This Philly Cheesesteak Loaded Stuffed Peppers recipe combines the classic flavors of a Philly cheesesteak sandwich with colorful bell peppers for a delicious, low-carb meal. Tender, thinly sliced ribeye steak is sautéed with onions, garlic, and Worcestershire sauce, then stuffed into bell peppers and topped with a blend of melted provolone and cheddar cheeses. A touch of paprika adds flavor depth, and fresh parsley garnish provides a pop of color and freshness. Perfect for a family dinner or meal prep, these stuffed peppers offer a comforting and satisfying dish with a creative twist.
Ingredients
Peppers
- 4 large bell peppers (any color)
Steak Filling
- 1 lb ribeye steak (or flank steak), thinly sliced
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- ½ tsp paprika (optional)
Cheese Topping
- 1 cup provolone cheese, shredded
- 1 cup cheddar cheese, shredded
Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers and carefully slice off the tops. Remove the seeds and membranes inside to create hollow shells ready for stuffing.
- Cook the Steak and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the Steak: Add the thinly sliced ribeye steak to the skillet. Cook, stirring occasionally, until the steak is browned and cooked through, about 5-7 minutes. Season with Worcestershire sauce, salt, pepper, and paprika if using. Stir well to combine.
- Stuff the Peppers: Place the hollowed bell peppers in a baking dish. Spoon the cooked steak and onion mixture evenly into each pepper, packing it tightly.
- Add Cheese and Bake: Mix the shredded provolone and cheddar cheese together, then sprinkle generously on top of each stuffed pepper. Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Sprinkle chopped fresh parsley on top before serving for a fresh finish.
Notes
- You can use other types of cheese like mozzarella or Swiss if you prefer.
- To save time, use pre-sliced steak or leftover cooked steak.
- For added heat, sprinkle a pinch of red pepper flakes inside the peppers before baking.
- These stuffed peppers can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers keep well refrigerated for 2-3 days and reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
