Cheesesteak-Stuffed Peppers: Easy and Delicious Recipe

After a long day at work, the last thing you want is a complicated dinner that takes hours to prepare. That’s where these Cheesesteak-Stuffed Peppers come to the rescue! Imagine biting into a tender bell pepper filled with savory strips of sirloin steak, caramelized onions, and gooey melted provolone cheese. The aroma alone is enough to make your mouth water before you even take the first bite.

What makes these Cheesesteak-Stuffed Peppers truly special is how they transform the traditional Philadelphia sandwich into a low-carb, vegetable-forward meal without sacrificing any of the classic flavors. Perfect for easy weeknight dinners, meal prep, or even impressing guests at your next gathering, this recipe combines convenience with incredible taste. Ready in under an hour with simple ingredients, these Cheesesteak-Stuffed Peppers are about to become your new favorite comfort food with a healthy twist.

Why You’ll Love This Cheesesteak-Stuffed Peppers

• ✅ These low-carb Cheesesteak-Stuffed Peppers deliver all the flavor of the classic sandwich without the bread
• ✅ Perfect healthy Cheesesteak-Stuffed Peppers recipe that’s packed with protein and vegetables
• ✅ Easy Cheesesteak-Stuffed Peppers that come together in just 45 minutes for busy weeknights
• ✅ Versatile recipe allowing for endless Cheesesteak-Stuffed Pepper variations to suit your taste
• ✅ Impressive yet simple Cheesesteak-Stuffed Peppers for a crowd that always get rave reviews
• ✅ Budget-friendly Cheesesteak-Stuffed Peppers that stretch premium ingredients like steak

Ingredients for Cheesesteak-Stuffed Peppers

To make the best Cheesesteak-Stuffed Peppers, you’ll need these fresh, flavorful ingredients:

• 4 large bell peppers (any color), halved and seeds removed
• 1 tablespoon vegetable oil (or olive oil for a healthier option)
• 1 large onion, thinly sliced
• 16 ounces cremini mushrooms, sliced (white button mushrooms work too)
• 1½ pounds sirloin steak, thinly sliced (can substitute with ribeye or flank steak)
• 2 teaspoons Italian seasoning
• Kosher salt and freshly ground black pepper to taste
• 16 slices provolone cheese (about 8 ounces)
• Fresh parsley, chopped (for garnish)

Ingredient Substitutions and Options

• Vegetarian option: Replace steak with plant-based meat alternatives or extra-firm tofu
• Cheese variations: Try using American cheese or a mix of provolone and mozzarella for extra stretch
• Protein alternatives: Ground beef works great for budget-friendly Cheesesteak-Stuffed Peppers with ground beef
• Add heat: Include jalapeños or red pepper flakes for spicy Cheesesteak-Stuffed Pepper options

How to Make Cheesesteak-Stuffed Peppers – Step by Step

Step 1: Prepare the Peppers

1. Preheat your oven to 375°F (190°C).
2. Wash the bell peppers, then cut them in half lengthwise.
3. Remove the seeds and membranes from inside each pepper half.
4. Arrange the pepper halves cut-side up in a 9×13 inch baking dish.
5. Optional: For slightly softer peppers, pre-bake them for 10 minutes while preparing the filling.

Step 2: Prepare the Cheesesteak Filling

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add sliced onions and cook for 3-4 minutes until they begin to soften.
3. Add mushrooms to the onions and season with a pinch of salt and pepper.
4. Cook for 5-7 minutes, stirring occasionally, until the vegetables are caramelized and golden brown.
5. Transfer the onion-mushroom mixture to a bowl and set aside.

Step 3: Cook the Steak

1. Return the skillet to medium-high heat (no need to clean it).
2. Add the thinly sliced sirloin steak to the pan.
3. Season with Italian seasoning, salt, and pepper.
4. Cook for 2-3 minutes until the steak is just barely cooked through (it will finish cooking in the oven).
5. Return the onion and mushroom mixture to the skillet and stir to combine with the steak.

Step 4: Assemble and Bake

1. Divide the steak mixture evenly among the prepared pepper halves.
2. Top each stuffed pepper with 2 slices of provolone cheese.
3. Cover the baking dish with foil and bake for 20-25 minutes.
4. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is bubbly and golden.
5. Garnish with freshly chopped parsley before serving.

Pro Tips for Making the Best Cheesesteak-Stuffed Peppers

• Secret to tender steak: Freeze the steak for 20 minutes before slicing to make it easier to cut super thin
• For extra flavor: Add a splash of Worcestershire sauce to the steak while cooking
• Make-ahead option: You can prepare the filling and stuff the peppers up to 24 hours in advance
• Cheese hack: Place a slice of cheese on the bottom of each pepper before adding the filling to create a delicious cheesy layer
• For the perfect texture: Choose peppers that can stand upright when halved to prevent spillage

Best Ways to Serve Cheesesteak-Stuffed Peppers

These versatile Cheesesteak-Stuffed Peppers can be served in numerous ways to create a complete meal:

• Pair with a simple green salad for a light dinner
• Serve alongside garlic bread for those who aren’t watching carbs
• Add a side of roasted potatoes for a heartier meal
• For a complete Philadelphia experience, offer pepperoncini peppers on the side
• Drizzle with a bit of hot sauce or steak sauce for extra flavor

These Cheesesteak-Stuffed Peppers are impressive enough for company but simple enough for weeknight dinners. The vibrant colors of the peppers make for a beautiful presentation that’s sure to impress your guests.

Nutritional Information for Cheesesteak-Stuffed Peppers

Each serving of these Cheesesteak-Stuffed Peppers (one stuffed pepper half) contains approximately:

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 9g
• Fiber: 2g
• Fat: 20g (8g saturated)
• Sodium: 380mg

These low-carb Cheesesteak-Stuffed Pepper meals are ideal for those following keto or low-carbohydrate diets while still delivering satisfying flavor and nutrition.

Storage & Leftovers

Cheesesteak-Stuffed Peppers store beautifully and often taste even better the next day as the flavors continue to meld:

• Refrigeration: Store leftover peppers in an airtight container for up to 3-4 days
• Freezing: These freeze well for up to 3 months. Wrap individual portions in foil, then place in freezer bags
• Reheating: For best results, thaw overnight in the refrigerator, then reheat in a 350°F oven for 15-20 minutes until heated through. Microwave for a quicker option, but the texture won’t be as good

Frequently Asked Questions About Cheesesteak-Stuffed Peppers

How do you make Cheesesteak-Stuffed Peppers ahead of time?

Prepare the filling and stuff the peppers up to 24 hours before baking. Cover with plastic wrap and refrigerate. When ready to cook, add an extra 5-10 minutes to the baking time since they’ll be cold from the refrigerator.

What kind of peppers are best for Cheesesteak-Stuffed Peppers?

Bell peppers work best due to their size and mild flavor. Red, orange, and yellow peppers tend to be sweeter than green ones. Choose peppers with flat bottoms so they stand upright while baking.

Can you freeze Cheesesteak-Stuffed Peppers?

Yes, you can freeze them either before or after baking. If freezing before baking, assemble completely except for the cheese topping (add that just before baking). Freeze for up to 3 months and add 15-20 minutes to the baking time when cooking from frozen.

What toppings go well with Cheesesteak-Stuffed Peppers?

Traditional cheesesteak toppings work beautifully, including hot cherry peppers, banana peppers, ketchup, or even Cheez Whiz for authentic Philly flavor. Fresh herbs like parsley or chives make a lovely garnish.

Conclusion

These Cheesesteak-Stuffed Peppers take everything you love about the classic Philadelphia sandwich and transform it into a healthier, low-carb meal that doesn’t sacrifice flavor. With tender sirloin steak, caramelized onions, mushrooms, and melty provolone cheese all nestled in a colorful bell pepper, it’s a dish that works for weeknight dinners, meal prep, or entertaining guests.

Whether you’re following a specific diet or just looking for fresh dinner ideas, these Cheesesteak-Stuffed Peppers deliver big on taste while keeping preparation simple. The next time you’re craving a cheesesteak but want something a little lighter, give this recipe a try – it might just become your new go-to comfort food!

Have you tried making Cheesesteak-Stuffed Peppers before? Share your experience or any custom variations in the comments below!

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