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These cheesesteak stuffed peppers with marinated thinly sliced rib-eye steak, caramelized onions, and melty provolone cheese are the perfect low-carb dinner.
What is “cheesesteak stuffed peppers”?
Inspired by the famous “Philly cheesesteak sandwich,” cheesesteak stuffed peppers are a tasty low-carb alternative
This Philly favorite contains seasoned beef, sliced vegetables, and ooey gooey cheese, stuffed and baked in halved bell peppers.
Why this cheesesteak stuffed peppers recipe works
- Rib-eye steak and provolone cheese combine for a rich and heavenly filling.
- These stuffed peppers are great for anyone following a low-carb or gluten-free diet.
- Bell peppers give this recipe a welcome brightness and subtle crunch, cutting through the rich filling.
- Tasty as main or side, these cheesesteak stuffed peppers have endless serving options.
- This recipe is super customizable based on your favorite vegetables and heat tolerance.
Ingredients needed
Here’s everything you’ll need to make these Philly cheesesteak stuffed peppers…
- Rib-eye steak
- Olive oil
- Worcestershire sauce
- Chili powder
- Paprika
- Garlic powder
- Dried oregano
- Yellow onion
- Bell peppers
- Garlic
- Provolone cheese
- Kosher salt
- Black pepper
- Crushed red pepper flakes
- Fresh parsley
How to make Philly cheesesteak stuffed peppers
These steak and cheese stuffed peppers are totally decadent and certifiably crave-able. Bonus – they’re really easy to make!
Here’s how to cook these tasty Philly steak stuffed peppers.
Step 1: Prep the steak
- In order to thinly cut your steak, freeze it for a couple of hours. This allows you to get nice thin slices, without the beef moving around as you cut it.
- Use a very sharp knife to thinly slice the steak (2 lbs).
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What is the best steak for cheesesteak stuffed peppers?
For this recipe, I use rib-eye steak. The marble/fat content in rib-eyes gives so much flavor to the beef when cooked and it’s tender.
Rib-eye’s are expensive, so if you need to substitute I would use top sirloin or, in a pinch, flank steak.
Step 2: Mix the marinade
- To a bowl, add a spice blend of ½ tsp chili powder, ½ tsp paprika, ½ tsp dried oregano, ½ tsp garlic powder, kosher salt, and black pepper.
- Next, add ¼ cup of olive oil and 3 tbsp Worcestershire sauce and whisk it together. Since we are going to cook this meat in a skillet, you don’t want it to have too much liquid.
- Add the completed marinade to a plastic bag with the beef.
- Massage the marinade into the beef and place in the fridge for a few hours.
Marinating tip:
For the maximum amount of flavor in these cheesesteak stuffed peppers, I like to marinate the slices of steak for a few hours prior to cooking.
Step 2: Halve the bell peppers
- Cut 3 bell peppers in half.
- Using a paring knife, cut along the green stem and remove the white membranes. This can be bitter if left.
- Once you have removed the seeds, place the bell peppers in a baking dish. Since you don’t want to overcook the beef once stuffed, I pre-cook the bell peppers in the oven to soften them.
- Drizzle the bell peppers with 1 tbsp olive oil, kosher salt, and black pepper.
- Cover with tin foil and bake at 400 degrees F for 20 minutes.
Bell pepper tip:
When picking bell peppers out, the color doesn’t matter, but size does. Try and pick the large ones that can hold a lot, since we will be stuffing them.
Step 3: Caramelize onions and bell peppers
- While the hollowed peppers are softening in the oven, we are going to get some color on the onion and green bell peppers. Start by adding 2 tbsp olive to a hot skillet over medium heat.
- Next, add 1 sliced yellow onion and 1 sliced green bell pepper to the pan.
- Sauté until the veggies begin to brown and caramelize. If you’re on a time restraint, you don’t need to fully caramelize them, but developing a nice golden brown onion will give the dish more dimension of flavor.
- Add 2 cloves of minced garlic to the pan and continue to sauté for another minute.
- Remove the vegetables from the heat and add them to a large mixing bowl.
Can I add more vegetables to Philly cheesesteak stuffed peppers?
You can add more flavor and nutritional value to this recipe with additional veggies. Some of my favorites include sliced mushrooms, zucchini, corn, kale, and spinach.
Step 4: Cooking the steak
- Turn up the heat on the stovetop to medium/high.
- Sear the beef slices in batches, so they can develop a slight char. Overcrowding in the pan will result in the steak steaming.
Step 5: Mix the cheesesteak stuffing
- In a large mixing bowl, add the caramelized onions, green bell peppers, garlic, seared steak, and 1 cup grated provolone cheese.
- Mix to combine all the ingredients.
- Taste and add kosher salt if needed.
How do I make my steak and cheese stuffed peppers spicy?
If you want some heat I also added crushed red pepper flakes into your cheesesteak stuffing (about ½ tsp).
Fresh chile peppers or cayenne pepper (¼ tsp) also work well.
Top your finished Philly steak stuffed peppers with the hot sauce of your choice to easily control your spice level.
Step 6: Stuff the peppers
- Using a spoon, stuff all the bell peppers with the cheesesteak filling.
- Top with the additional ½ cup of provolone cheese.
- Place in the oven and allow the cheese to melt. Do not leave them in for too long, or the steak will overcook.
- Remove from the oven. You can top with fresh parsley and more crushed red pepper flakes if you like spice.
- Use tongs or a large spoon to serve your cheesesteak stuffed peppers; they can slip off a spatula.
How to serve cheesesteak stuffed peppers
These stuffed peppers are a filling and nutritious main dish. Serve these stuffed peppers along with a carb-heavy side like crispy roasted potatoes, creamy mushroom risotto, or garlic butter dinner rolls.
How to store cheesesteak stuffed peppers
To enjoy your stuffed peppers later, allow them to cool completely before adding them to an airtight container.
This dish will keep well in the refrigerator for up to 3-4 days.
To reheat, simply pop them in the microwave for 2-3 minutes, or until they’re hot through.
Love steak-focused meals? Try out these other recipes:
- Carne Asada Tacos
- Marinated Steak Skewers with Chimichurri
- Slow Cooker Ropa Vieja
- Marinated Flank Steak
- Slow Cooker Guinness Beef Stew
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Cheesesteak Stuffed Peppers
Ingredients
- 2 pounds rib-eye steak (mostly frozen, thinly sliced (see note #1))
- 1/4 cup + 3 tablespoons olive oil
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 large yellow onion (sliced thin into half moons)
- 3 large bell peppers (color of choice, sliced in half, seeds/stem/white membrane removed.)
- 1 green bell pepper (thinly sliced)
- 2 cloves garlic (minced)
- 1 1/2 cups freshly grated provolone cheese
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1 tablespoon freshly chopped parsley to garnish
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Equipment
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Instructions
- In a small bowl whisk together steak marinade: 1/4 cup olive oil, 3 tbsp, Worcestershire sauce, chili powder, paprika, garlic powder, dried oregano, 1/4 tsp kosher salt, 1/4 tsp black pepper. Place thinly sliced rib-eye in a bag or container, pour the marinade over the top, mix to coat, and place in refrigerator to marinate for 4 hours.
- Once steak is done marinating, preheat oven to 400 F.
- In a oven safe baking dish, place the halved bell peppers in the dish, drizzle 1 tbsp olive oil, and sprinkle with kosher salt and pepper. Cover with foil and allow to bake for 20 minutes to soften the peppers.
- While the peppers bake, in a cast iron skillet over medium heat, add 2 tbsp olive oil. Once warm, add in the sliced onion and sliced green bell pepper. Sauté the onions and peppers for 15-20 minutes, until they begin to brown and lightly caramelize. Add in the garlic and sauté an additional minute. Carefully add to a large mixing bowl.
- Using the same skillet, raise the heat to medium/high, in batches, use tongs to remove the steak from the marinade and add to the skillet. Sear for about 3-4 minutes, until it’s barely pink in the middle of the strips, then remove and add to the bowl with the onions. Do not overcrowd the steak in the skillet or it will only steam and not char.
- Once all the steak is cooked, add 1 cup of the shredded provolone cheese to the mixing bowl with the steak and onions, and toss to combine. Taste mixture and adjust kosher salt if necessary, you can also add in the optional red pepper flakes at this time.
- Using a spoon, spoon the cheesesteak mixture into the hollow bell peppers and top with the last 1/2 cup of shredded provolone cheese. Place in the oven for 10 minutes, or until the cheese is melted. You may also use the broil feature. Remove from oven, top with extra red pepper flakes and freshly chopped parsley. Serve.
Notes
- Having the meat mostly frozen helps you to thinly slice the meat. If your steak is fresh, freeze it for about 2 hours prior to slicing. Use a very sharp knife as well.
- You can substitute top sirloin for the rib-eye steak or flank steak.
- Store in the fridge to enjoy through the week. To warm up: you can heat in the microwave for 2 minutes on high. You can also place them back in the oven at 350F and cook for about 20 minutes or until heated through.
- You can freeze the stuffed peppers and reheat them for enjoyment later. Thaw overnight in the fridge then reheat following the directions above.
This is the best cheesesteak stuffed pepper recipe I’ve tried. Marinating the steak is key!!!!! I forgot the garlic and it was still so good. I also like to layer my steak, onions/mushrooms, cheese, repeat. Will make again
I’m so glad you loved the recipe Kim! Thanks for making it. Cheers!
Hi, can I use the shaved steak they have at the grocery store?
Hi Stacey, sure! I hope you enjoy the recipe!
What’s the max amount of time the meat can marinade?
Hi Stacey, I wouldn’t marinate over 24 hours
5 stars! Absolutely delicious and easy to make. Our oven died during the recent ice storms in TN so the last part was done using the cast iron skillet. I just covered it and put it on low for about 7 minds. Perfect!
Tina, glad you loved the recipe! I am so sorry to hear about your oven and hope you and your family are ok from the storm. Great thinking without the oven!