Philly Cheesesteak Stuffed Peppers

they’re not fancy, really – just warm, melty, ridiculously satisfying. These Philly cheesesteak stuffed peppers have that cozy, rich flavor you crave when the day’s been long, and you’re (honestly) too tired for anything complicated. It’s the kind of dish that sneaks into your regular rotation before you even realize… the peppers soften just right in the oven, and the beef, onions, mushrooms, and provolone mingle into this creamy, savory filling that smells like comfort the second you take them out. And the best part: they somehow feel indulgent without being heavy. I made them on a chilly Tuesday once and now, well, they kind of feel like home.

Why You’ll Crave It

• It’s the flavor of a Philly cheesesteak – but tucked inside a tender roasted pepper instead of bread
• You only need five ingredients, which frankly, feels magical
• They bake quietly while you pour a glass of wine or fold laundry or stare out the window for a few minutes
• The texture is just right – creamy-saucy, but not messy, and that top layer of cheese gets perfectly golden
• They reheat beautifully (so save one for your future self – you’ll be glad you did)

The first time I made this for my sister, we both stood at the counter taking bites straight from the pan… neither of us made it to the dinner table.

What You’ll Need

• 4 large bell peppers: any color you like, but red and yellow caramelize a little sweeter, which plays nicely with the savory filling
• 1 lb ground beef: something around 80/20 works beautifully – flavorful, not too greasy
• 1 cup sliced onions: thinly sliced, so they soften quickly and evenly (sweet onions are ideal, but regular yellows are fine)
• 1 cup sliced mushrooms: white button or cremini, cleaned and sliced, nothing fancy
• 1 cup provolone cheese: shredded or pulled into pieces by hand – go with what melts in your heart

Easy How-To

Get Everything Preheated

Crank the oven to 375°F (190°C). While that’s warming, you can get going on everything else.

Prep the Peppers

Slice the tops off your bell peppers – sort of like little hats. Scoop out the seeds and white rib parts with your fingers or a spoon, then arrange the peppers upright in a baking dish. They should sit snugly but not squished.

Sauté the Filling

In a large skillet, cook the ground beef over medium heat. Break it up as you go – I find a wooden spoon works best. Once it’s no longer pink, toss in your onions and mushrooms. Let all of that cook down together until the mushrooms have released their liquid and the onions are soft and just-golden. Season with salt, pepper, and (if you love it) a pinch of garlic powder.

Time to Melt

Once the pan is fragrant and rich-looking, turn the heat to low. Stir in a spoon or two of cream cheese if you like a bit more creaminess – optional, but honestly wonderful. Then fold in the provolone. You’re not aiming to melt all the way yet, just enough to mix everything warmly together.

Fill Them Up

Spoon the filling into each pepper, packing it in gently but to the brim. Let it mound a little – more is more here. If you saved any extra cheese, scatter it on top.

Bake to Perfection

Cover the dish with foil (just gently, don’t press down) and bake for about 25 minutes. Then uncover and let it go another 10 or so, until the cheese is sizzling and the tops start to brown slightly. The peppers should be soft but still holding their shape.

Let Them Sit, Then Serve

Out of the oven, let the whole thing sit for five minutes – the filling settles and cools a bit, which makes everything taste more together. You can garnish with chopped parsley or just a little more cheese. Up to you.

Good to Know

• Mushrooms shrink more than you’d think, so don’t be shy – a full heaping cup works fine
• If your peppers don’t sit flat, just slice a tiny sliver off the bottom to steady them (careful not to cut through)
• Leftover filling makes a marvelous sandwich the next day… oh yes it does

Serving Ideas

• A crisp green salad drizzled with red wine vinaigrette balances everything nicely
• Crusty bread or roasted potato wedges make it feel a bit more traditional
• For something light, try it with sautéed spinach or garlicky green beans on the side

Top Tricks

• You can pre-bake the bell peppers for 10 minutes before stuffing if you like them extra soft
• Shred the cheese when it’s cold – it holds its shape better, and melts more evenly in the pan
• If your beef is very fatty, drain a bit of grease before adding the other ingredients to avoid a greasy filling

Frequently Asked Questions

Can I use thin steak instead of ground beef?

Absolutely. Thin slices of ribeye or sirloin, cooked quickly and chopped, give that classic cheesesteak vibe. Just slice it thin against the grain and cook fast to keep it tender.

How spicy can I make them?

Add chopped jalapeños to the filling, or drizzle with hot sauce before baking. A pinch of chili flakes works too. It’s totally adaptable to your heat level.

Do I have to cover it with foil?

Covering helps the peppers steam and soften without drying out. If you like a firmer bite, you can skip it – just keep an eye that they don’t brown too fast.

Can I prep these the night before?

Yes, and I do quite often. Fill your peppers, cover tightly, and place in the fridge. Then just bake the next day – they might need a couple of extra minutes in the oven.

What’s the best way to reheat?

Reheat covered in the oven at 350°F for about 15 minutes until warm through. Or microwave one at a time, but the oven keeps the texture better.