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Philly cheesesteak loaded stuffed peppers are a delightful fusion dish that brings the heartiness of a classic cheesesteak into the elegant presentation of stuffed peppers. This innovative recipe combines tender slices of beef, sautéed vegetables, and a generous amount of melted cheese, all nestled inside sweet bell peppers. The origins of the classic Philly cheesesteak trace back to the streets of Philadelphia in the early 20th century, where inventors Pat and Harry Olivieri created this beloved sandwich that has since become a symbol of American comfort food.
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Philly Cheesesteak Loaded Stuffed Peppers

Discover the delicious fusion of Philly cheesesteaks and stuffed peppers in this easy-to-make recipe! Tender beef, sautéed vegetables, and gooey cheese come together in colorful bell peppers for a unique twist on a classic dish. Perfect for weeknight dinners or gatherings, these Philly cheesesteak loaded stuffed peppers are not only satisfying but also packed with nutrients. Try this comforting meal today! #StuffedPeppers #PhillyCheesesteak #ComfortFood #HealthyEating #Foodie #RecipeInspiration #DinnerIdeas

Ingredients

4 large bell peppers (any color)

1 lb thinly sliced ribeye steak (or sirloin)

1 medium onion, diced

1 cup mushrooms, sliced

2 cloves garlic, minced

1 cup provolone cheese, shredded

1 cup cream cheese, softened

2 tablespoons Worcestershire sauce

1 tablespoon olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut-side up.

      In a large skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

        Add the sliced mushrooms and minced garlic, cooking for an additional 3-4 minutes until the mushrooms are tender.

          Add the ribeye steak to the skillet, seasoning with salt, pepper, and Worcestershire sauce. Cook until the steak is just browned, about 5-7 minutes.

            Remove the skillet from the heat and stir in the cream cheese until well combined. Mix in half of the provolone cheese.

              Stuff each bell pepper generously with the cheesesteak filling, pressing down to pack it in.

                Top each stuffed pepper with the remaining provolone cheese.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

                    Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4