Ingredients (serves 4 generously)
Here’s what you’ll need; feel free to scale up for 6 or 8 if you’re cooking for a crowd.
For the peppers:
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4 large bell peppers (any colour you like: red, yellow, orange, green) – choose ones that stand upright when halved.
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1 tablespoon olive oil (for brushing).
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Salt and freshly ground black pepper, to taste.
For the filling:
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1 ¼ to 1½ pounds (≈ 500–650 g) of sirloin or top‑round steak, thinly sliced against the grain. (You can also use rib‑eye for richer flavour, but sirloin is leaner and works very well.) FoodMacros+2Good Housekeeping+2
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1 large yellow (or white) onion, thinly sliced. Good Housekeeping+1
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8 oz (≈ 225 g) cremini mushrooms, sliced. (Optional, but I highly recommend them—they add earthiness and texture.) FoodMacros+1
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2 cloves garlic, minced (or 1 teaspoon garlic powder if you prefer).
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2 tablespoons olive oil (for cooking steak & veggies).
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1 tablespoon Worcestershire sauce (for depth of flavour). FoodMacros+1
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½ teaspoon dried oregano or Italian seasoning. (Optional)
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¼ teaspoon red pepper flakes (optional, if you like a little heat).
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Salt & pepper, to taste.
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¼ to ½ cup (≈ 60–120 ml) beef broth (low sodium) or water—this helps deglaze the pan and give the mixture a little moisture. FoodMacros+1
For the cheese topping:
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8 oz (≈ 225 g) provolone cheese (sliced or shredded) – classic for a Philly cheesesteak. FoodMacros+1
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Optional: an extra ½ cup shredded mozzarella or white American for a melty mix.
Garnish and serving (optional, but lovely):
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Fresh parsley or chopped chives, to sprinkle on top.
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A drizzle of hot sauce or a few pickled cherry peppers (for a zing) if you like.
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A simple side salad or roasted vegetables.
Equipment & Prep Notes
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A sharp chef’s knife and cutting board (for slicing steak thinly, onions, peppers).
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A large skillet or sauté pan (preferably heavy‑bottomed) for the filling.
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A 9×13‑inch (or equivalent) baking dish or rimmed baking sheet for roasting the peppers.
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Oven capable of ~ 375‑400 °F (190‑205 °C).
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Spatula or wooden spoon for stirring.
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Optional: kitchen tongs to handle the peppers during pre‑roast.
Method — step by step
1. Pre‑heat & prepare the peppers
Pre‑heat your oven to 375 °F (190 °C) (or up to 400 °F (205 °C) if you like the peppers a bit more roasted). Good Housekeeping+1
While the oven is heating, wash your bell peppers. Slice each one in half lengthwise, remove the stem and seeds, and clean out the ribs so you have nice open “cups”.
Lightly brush the inside of each half‑pepper with olive oil, and season with a little salt & pepper.
Place the pepper halves cut‑side down on a rimmed baking sheet or in the baking dish. This initial roast softens them so they’ll be tender when stuffed. Some recipes say roast ~16–20 minutes for them to be slightly tender. Good Housekeeping+1
Remove from oven and flip them cut‑side up in the dish (so the filling goes in the open cup). This is a key step – don’t skip it!
2. Cook the steak & vegetables
While the peppers are roasting, heat the skillet over medium‑high heat and add 1 tablespoon olive oil.
Season your thinly sliced steak with a bit of salt and pepper. Add the steak to the skillet (in batches if necessary so it browns rather than stews). Cook about 1 minute per side (for thin slices) until just browned. Remove the steak to a bowl and set aside. Good Housekeeping
In the same skillet, add the remaining tablespoon of oil. Add the onions and cook for ~6–8 minutes uncovered, stirring occasionally, until translucent and beginning to caramelize. Good Housekeeping
Next add the mushrooms (if using) and cook for another ~4–6 minutes until browned. Season lightly with salt and pepper.
Return the steak to the skillet with the onions and mushrooms. Stir in the minced garlic, Worcestershire sauce, oregano / dried seasoning, optional red pepper flakes. Add in the beef broth and allow to simmer for 1–2 minutes to combine flavours and deglaze the pan. Stir so everything is well‑mixed.
Taste and adjust seasoning (you may want a little more Worcestershire or a splash of red wine vinegar if you like tang). Pull the pan off the heat.
3. Stuff the peppers & add cheese
Divide the steak‑vegetable mixture evenly among the pepper halves (cut‑side up). They should brim with filling — it’s okay if they look full.
Top each filled pepper with a slice (or shredded amount) of provolone cheese. If you’re using a second cheese (mozzarella, etc), add that too so you get gooey and golden.
Return the baking dish to the oven. Bake uncovered for about 15‑20 minutes until the cheese is melted and bubbling, and the peppers are tender. If you like the cheese with golden spots, switch the oven to broil for the last 2‑3 minutes – watch carefully so it doesn’t burn. Good Housekeeping+1
4. Rest & serve
Once done, remove from oven and let rest for ~5 minutes. This helps the filling settle a bit, making them easier to eat.
Top with chopped parsley or chives, and optional hot sauce or pickled cherry peppers. Serve each half pepper as one portion (so 4 halves = 4 servings).
Enjoy immediately while the cheese is melty!
Tips & tweaks (so you make it even better)
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Cut the steak thinly: The texture matters. Against the grain thin slices = tender bites. If you use ground beef instead, you’ll change the texture (some people do). The Nutritionist Reviews
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Pre‑roast the peppers: This step prevents under‑cooked, crunchy peppers. Many recipes emphasize this as key. A Family Feast®+1
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Don’t overcrowd the pan when browning steak — that ensures browning rather than steaming.
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Deglaze the pan: Using the beef broth and Worcestershire sauce helps you capture those browned bits (flavour!).
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Cheese layers: If you want a classic authentic flavour, stick with provolone. But mixing in some white American or mozzarella gives great melt‑quality.
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Vegetable variations: If you don’t like mushrooms, skip them or substitute with sliced zucchini or more onions. Some versions omit mushrooms altogether. Sandy's Kitchen
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Make it ahead: You can roast the peppers earlier in the day and keep them covered in the fridge. Then just warm the filling and stuff + bake when ready. This makes dinner quicker.
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Leftovers: These reheat well. Cover and microwave or bake at ~350 °F until warmed through.
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For extra flavour: Try adding a little smoked paprika, or a dash of cayenne, or finish with pickled banana peppers for tangy zip.
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Serving suggestion: Since this is breadless but rich, serve with a light salad or steamed veggies to balance. Or go full indulgence with roasted potatoes.
Variations worth trying
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Low‑carb / Keto version: Omit the mushrooms (if you’d rather), use green peppers, and restrict any added sugars. Many people use this dish when avoiding bread. Reddit
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Chicken cheesesteak stuffed peppers: Swap steak for sliced chicken breast, season with Cajun spice or lemon‑pepper for a twist. (I’ve done this when cooking for a crowd). يوتيوب
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Spicy version: Use poblano or a mix of bell+jalapeño for the shell. Add red pepper flakes or hot sauce to filling.
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Cheese whiz / classic version: For true “Philly sandwich feel” you could melt a processed cheese sauce inside the pepper instead of just provolone.
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Vegetarian version: Skip the steak entirely. Use a hearty mix of mushrooms, sautéed bell peppers & onions, maybe chickpeas or lentils, then top with cheese.
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Mediterranean twist: Use lamb or gyro‑meat in place of steak, season with oregano/cumin, and top with feta + tzatziki drizzle.
Why this recipe works & why I love it
The original Philly cheesesteak sandwich is beloved for good reason: thinly sliced beef, sweet onions, melted cheese, all in a warm roll. By stuffing those flavours into a pepper instead of a bun, you retain the core sensations (the meat, the caramelised onions, the melty cheese) but gain extra vegetable volume, colour, and lower carbs — and you get a show‑stopping plate.
When my friend first shared this recipe (in fact, she got it from her grandmother) she told me: “The pepper is just a vessel — the filling is everything.” That advice stuck. Over weekends, when I make this, I slow down just a little: roast the peppers, sauté the onions until golden, cook the steak with attention, melt the cheese lovingly. The aroma fills the house. The plates come out hot. The melting cheese pulls just right. It’s become a small ritual — something I look forward to after the workweek.
And the colours help, too. Half‑pepper vessels in bright red or yellow — the green of parsley on top — it’s vibrant. The steel‑skillet browning, the sizzling pan, the bubbling cheese. All of it feels satisfying.
The visual alone makes it a favourite when friends or family come over. People comment: “What’s that? Philly cheesesteak stuffed pepper?!” And I smile, because yes — it is.
Frequently Asked Questions
Q: Can I use ground beef instead of steak slices?
A: Yes—many versions do. If you go that route, you’ll lose the texture of the steak slices but the flavour is still rich and satisfying. Just brown the ground beef thoroughly and follow the same steps. www.hungry-girl.com+1
Q: My peppers are very big / very small — how many do I need?
A: The recipe above is for 4 large peppers halved (so 8 halves = 4 servings if each person eats two halves). If your peppers are smaller, use more; if giant, you might get 3 halves per person. The filling is flexible.
Q: Can I freeze these?
A: Yes. After assembling but before baking, you can cover the dish with aluminium foil and freeze. When ready, bake from frozen adding about 10‑15 minutes to the cooking time (until heated through and cheese melted). Alternatively, freeze leftovers and reheat.
Q: How do I know when peppers are done?
A: The pepper shell should be tender (not crunchy) but still hold shape. The cheese should be melted and slightly golden. If you like softer peppers, bake an extra 5 minutes.
Q: What’s the nutritional profile like?
A: Varies by ingredients chosen (cut of steak, amount of cheese). Some versions report around 250‑300 calories per half pepper with lean meat and moderate cheese. www.hungry-girl.com+1
Q: Can I prepare part of this ahead of time?
A: Absolutely. You can roast the peppers earlier and keep them covered in the fridge. You can also cook the steak‑veggie filling and refrigerate it. Then when ready to serve, assemble and bake. This makes weekend cooking easier.
My Weekend Ritual
Here’s how I set this up at home on a relaxed Saturday or Sunday:
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I shop for mixed‑colour peppers (often red and yellow + maybe a green) because they add visual appeal.
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While the oven pre‑heats, I slice the steak thinly and season.
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I get the onions and mushrooms ready in one pan, the steak browning in another (or in sequence). I flip on some mellow music, maybe jazz, because cooking this dish counts as “quality time”.
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The smell as the onions caramelise and the steak sears? Magic.
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Once everything’s in the skillet and seasoned well, I pull the pre‑roasted peppers out, fill them, top with cheese, slide them back into the oven.
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During the 15–20 minutes when it’s baking, I make a simple green salad: mixed greens, cucumber, cherry tomato, vinaigrette.
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When plating, I scoop a pepper half onto each plate, sprinkle parsley, maybe add a lemon‑wedge for brightness, and serve a half with two halves of pepper if hungry.
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We lean back, we enjoy the gooey cheese pull, the flavour hit of steak, the freshness of pepper. It’s stolen weekend minutes — but meaningful ones.
Serving & Pairing Suggestions
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Side salad: Something light helps balance the richness of this dish—mixed greens, vinaigrette, maybe some sliced radish or cucumber.
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Carby side (optional): If you’re not concerned about carbs, roasted potato wedges, garlic bread, or rice pilaf work beautifully.
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Beverage: A medium‑bodied red wine (e.g., Merlot or a lighter Malbec) complements the steak. Or, if you prefer non‑alcoholic: iced tea with a lemon‑slice, or sparkling water with a mint sprig.
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Dessert: Something simple—fresh berries with whipped cream, or lemon sorbet—to lighten after the richness of the main.
Final Thoughts
This recipe took a cheesesteak – a beloved, indulgent sandwich – and transformed it into something a bit lighter, a bit more elegant, yet still deeply satisfying. The pepper becomes the vessel, but the flavour remains bold. The friend who gave me this recipe long ago said: *“Don’t think of it as stuffed peppers; think of it as everything you love about a cheesesteak, elevated.” And she was right.
Feel free to make it your own: swap the steak cut, add peppers inside the mixture, adjust the cheese, or change up the herbs. But keep the heart of it—the thin steak, the caramelised onion & mushrooms, the cheese melty finish, the pepper cup. That’s what makes it sing.
When you serve it, you’ll see the delight: the cheese pull, the aroma, the satisfied sighs. That’s why I make it every weekend. Now, you can too.
If you like, I can provide a printable version of this recipe (fitting for your recipe binder) and also nutrition information broken down per serving (calories, macros). Would you like me to send that?
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