philly cheesesteak stuffed peppers;
Originally posted March 13, 2017. Updated for content and clarity January 7, 2022.
This recipe for philly cheesesteak stuffed peppers is an all-time favorite. The recipe is so easy, and just so, so delicious. Stuffed peppers are always a great meal, but typically they have rice and meat and veggies. But philly cheesesteak stuffed peppers lends itself to a yummy ratio. With other recipes, the pepper can be overwhelming and there’s too much left at the end. Not so with these! Take out the fillers, and just go all in with steak, and onions, and cheese to match the bell pepper.
I won’t lie to you–I usually use the frozen steaks. I buy them when they’re on sale and keep them stocked in the freezer. It means all I need are a few peppers to make a filling and delicious weeknight meal! I’ve also seen shaved beef at our local grocery store, which is a step up from the frozen slices. The frozen version can have a lot of fat, but that just means I don’t add extra oil or butter when I’m cooking.
One box of 9oz frozen beefsteaks makesw a good amount of filling for four halves, or two whole peppers. I actually like to overstuff them a little, so often I’ll get the big 1lb packs and cook up a bit extra. Besides, if you make the whole box, then you have extra for later in the week! You can make some philly cheesesteak egg rolls or get a bun and have a more traditional philly cheesesteak.
The key to this recipe for philly cheesesteak stuffed peppers is pre-baking the peppers. If you pop them in the oven raw with cooked filling, by the time the peppers are tender, your filling will be over cooked. I like to cut and prep the peppers first, then pop them in the oven while I’m cooking the filling. Once I’m ready to stuff them, I’ll take them from the oven and tip out any moisture that’s collected. You’ll have fat in the steak and onions themselves and don’t want the philly cheesesteak stuffed peppers to be soggy.
I know people have some very staunch opinions when it comes to defining “philly cheesesteak” so I won’t debate it with you. Find someone from philly and strike up a conversation to ask if you so dare. 😉 I honestly use whatever cheese I have on hand, but rumor has it that provolone is the cheese of choice. Swiss can be a good choice for a mild flavor, but I also like cheddar for a sharper option. Pictured here is a colby jack and cheddar blend, topped with some dried parsley. Fresh parsley can bring a bit of brightness to the dish, but like I said, this is a quick dinner for me so I just used dried.
I classify these philly cheesesteak stuffed peppers as “healthful”. Especially if you use shaved steak and cut down some of the fat, they’re chock full of veggies! To lessen the fat even more, swap out your provolone, cheddar, or swiss for a light sprinkle of parmesan cheese. Serve with an extra side of vegetables for an even healthier plate. Enjoy, and let me know what you think!
secrets to success;
- I keep frozen shaved beef steaks in the freezer to make this meal quick! To lighten up these philly cheesesteak stuffed peppers, use fresh shaved beefsteak and swap out the cheese for a light sprinkle of parmesan cheese.
- 9oz cheesesteak will fill all four peppers adequately, but I really like more like 12oz (but it also means you’ll have to buy a pound box or 2x regular boxes).
- For a little lightness, sprinkle with fresh parsley. But in the name of an easy weeknight dinner, give a little sprinkle of dried parsley for some color and flavor!
Looking for other easy weeknight meals? Try these recipes…
- Cacio e pepe is a delicious weeknight pasta dish with sharp flavors of parmesan and pepper.
- For a filling homestyle meal, try this soy glazed meatloaf. It’s packed with flavor.
- Bring some bright freshness to your weeknight table with this easy poblano pineapple salsa, perfect for tacos and fajitas!
philly cheesesteak stuffed peppers;
Ingredients
- 8-12 oz shaved beef fresh or frozen
- 4 slices cheese provolone, or cheese of choice
- 2 large bell peppers
- 1 medium onion sliced
- 5 mushrooms diced (optional)
- 1 clove garlic minced
- salt & pepper
- 1 Tbsp. butter (optional)
Instructions
- Preheat the oven to 400°F. Slice peppers in half and remove ribs and seeds. Line a baking sheet with parchment paper and lay each half on the sheet. Pop the peppers in the oven while preparing the filling, roughly 15 minutes or until desired tenderness.
- Slice the onion into thin strips, and dice mushrooms if using. Heat a skillet over medium high heat. Add vegetables to pan and sauté.
- As vegetables begin to cook down, add butter and garlic, and sauté until onions begin to become transparent.
- Push the vegetables to the side, and add shaved beef to the pan. You can add a splash of oil or butter to the pan as needed. Season with salt and pepper (or other seasonings as desired).
- Since the beef typically comes in sheets, I'll usually do one or two at a time and push them over with the veggies when I add the next. Once the beef is cooked through toss together with the vegetables and remove from the heat. Optionally, use a paper towel to soak up some of the grease.
- Remove peppers from the oven, and blot or pour out any moisture that's collected from roasting them. Stuff each pepper half full of filling, and top with cheese.
- Broil for 30 seconds or until cheese is golden and bubbly. Serve warm.
1 Comments
butter chicken curry and naan; | Best With Chocolate
March 23, 2024 at 9:25 pm
[…] of my favorite weeknight meals is philly cheesesteak stuffed peppers. Tender peppers stuffed chock full of shaved beef and onions, and of course, topped with gooey […]