Cheesesteak Stuffed Peppers
These Cheesesteak Stuffed Peppers are packed with flavor! Tender bell peppers filled with perfectly seasoned shaved beef and topped with gooey melted cheese!
A DELICIOUS STUFFED PEPPERS RECIPE
When I first started making cheesesteak stuffed peppers (based on another recipe), I was not impressed. The peppers didn’t seem fully cooked and the filling was seriously lacking in flavor. So, I set about creating my own recipe that solved all those issues. I pre-bake the peppers to make sure they’re nice and tender. I also season every part of the filling. Both the steak and the cheese have seasoning to really pack these full of flavor! Plus, I add a little secret ingredient to the cheese that takes it over the top!
FREQUENTLY ASKED QUESTIONS:
Try to get the largest peppers you can find. If they are on the smaller side, you can use 4 peppers instead of 3, just make the recipe the exact same way. The filling listed is enough to stuff 3 large peppers or 4 small ones. Any color of peppers can be used.
I purchase this shaved steak at Kroger and at Walmart. If you can’t find it, just purchase a 14 ounce boneless ribeye and slice it very thinly.
I pre-baked the peppers because I didn’t want to overcook the filling. The steak may get tough if it is overcooked. Also, this helps to cook the peppers thoroughly. A lot of the time I find stuffed peppers to be undercooked, so pre-baking them helps.
Monterey Jack, Sharp White Cheddar, Mozzarella, or Pepper Jack would also be good.
This adds incredible flavor. It’s how I make my garlic cheese bread and it’s the secret ingredient that makes that cheese taste even cheesier!
Keep leftovers in a covered container in the refrigerator for up to 3 days. You can also freeze for up to 3 months. Reheat leftovers in the oven or microwave until warmed through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- bell peppers
- vegetable oil
- shaved steak
- salted butter
- onion
- button mushrooms
- garlic
- Worcestershire sauce
- Montreal steak seasoning
- provolone cheese
- mayonnaise
- garlic powder
- onion powder
HOW TO MAKE CHEESESTEAK STUFFED PEPPERS:
Preheat the oven to 350°F. Spray a sheet tray with cooking spray. Place the peppers cut side down and spray them with more cooking spray. Bake for 20 minutes.
While the peppers are baking, make the filling. In a large skillet over medium-high heat, add the oil. Add the steak and spread it out into a single layer. Allow it to sear to a golden brown. Spread around the meat, breaking it up, and continue to cook until there is no pink left this whole process will take about 8 minutes. Take out the steak and place it on a plate.
Add the butter to the pan along with the onions and mushrooms, toss to coat in the butter, and cook until lightly browned and softened, occasionally stirring for about 8 minutes.
Add the garlic and stir it in until fragrant, 30 seconds.
Add the steak back to the pan along with the Worcestershire sauce and steak seasoning, and stir to combine. Take off the heat.
When the peppers are ready, flip them, so the cut side is up.
Evenly distribute the filling into the cavity of each of the peppers.
In a small bowl, stir together the provolone, mayonnaise, garlic powder, onion powder, and parsley.
Evenly add this on top of the filling.
Bake for 10-15 minutes until the cheese is melted. If desired, turn on the broiler and broil the cheese to brown it.
Serve immediately.
CRAVING MORE RECIPES?
Cheesesteak Stuffed Peppers
Ingredients
- 3 large bell peppers, cut in half lengthwise, seeds and membranes removed
- 1 Tablespoon vegetable oil
- 14 ounce package shaved steak
- 2 Tablespoons salted butter
- 1 small sweet onion, thinly sliced
- 1 cup button mushrooms, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 1/2 Tablespoons Worcestershire sauce
- 1 Tablespoon Montreal steak seasoning
- 1 cup shredded provolone cheese (or mozzarella cheese)
- 2 Tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried parsley flakes
Instructions
- Preheat the oven to 350°F. Spray a sheet tray with cooking spray. Place the peppers cut side down and spray them with more cooking spray. Bake for 20 minutes.
- While the peppers are baking, make the filling. In a large skillet over medium-high heat, add the oil. Add the steak and spread it out into a single layer. Allow it to sear to a golden brown.
- Spread around the meat, breaking it up, and continue to cook until there is no pink left this whole process will take about 8 minutes. Take out the steak and place it on a plate.
- Add the butter to the pan along with the onions and mushrooms, toss to coat in the butter, and cook until lightly browned and softened, occasionally stirring for about 8 minutes.
- Add the garlic and stir it in until fragrant, 30 seconds. Add the steak back to the pan along with the Worcestershire sauce and steak seasoning, and stir to combine. Take off the heat.
- When the peppers are ready, flip them, so the cut side is up. Evenly distribute the filling into the cavity of each of the peppers.
- In a small bowl, stir together the provolone, mayonnaise, garlic powder, onion powder, and parsley. Evenly add this on top of the filling.
- Bake for 10-15 minutes until the cheese is melted. If desired, turn on the broiler and broil the cheese to brown it. Serve immediately.
Notes
- This recipe is easily doubled.
- If you can’t find the already shaved steak you can purchase a boneless ribeye and very thinly slice it.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
