Experience a symphony of flavors with these irresistible Cheesesteak Stuffed Peppers! Each vibrant bell pepper half is generously filled with perfectly seasoned shaved beef, tender onions, and mushrooms, then crowned with a luscious layer of gooey, melted cheese. This dish reimagines the classic Philly cheesesteak into a wholesome, satisfying meal that’s perfect for any occasion, from a busy weeknight dinner to a cozy weekend gathering. Get ready to elevate your stuffed pepper game with a recipe that’s guaranteed to impress!
Crafting the Perfect Cheesesteak Stuffed Peppers
My journey to creating the ultimate Cheesesteak Stuffed Peppers began with a quest for flavor and texture. Many stuffed pepper recipes fall short, often leaving the bell peppers undercooked and the filling bland. I was determined to develop a version that solved these common issues, delivering a dish that truly stands out. The result is a recipe born from meticulous testing and a deep appreciation for the iconic Philly cheesesteak.
The secret to achieving tender peppers and an explosively flavorful filling lies in a few key steps. First, I discovered that pre-baking the bell peppers is crucial. This ensures they soften beautifully without overcooking the delicate steak filling, preventing any rubbery textures. Second, every component of the filling receives its own thoughtful seasoning. It’s not enough to just season the steak; even the cheese topping gets a special treatment, infusing every bite with rich, savory depth. This layered approach to flavor development is what transforms a simple stuffed pepper into a culinary masterpiece. Plus, there’s a little secret ingredient added to the cheese blend that takes it truly over the top, making it unbelievably creamy and flavorful!
Your Cheesesteak Stuffed Peppers Questions Answered
What size bell peppers are best for this recipe?
For the best results, try to select the largest bell peppers you can find. Larger peppers provide a more substantial cavity to hold the hearty cheesesteak filling, ensuring a satisfying portion. If your peppers are on the smaller side, you can simply use four instead of the recommended three, without altering the filling amount. Any color bell pepper will work wonderfully, so feel free to choose your favorite – green, red, yellow, or orange all offer a slightly different sweetness profile.
Where can I find shaved steak, and what are the alternatives?
Shaved steak, sometimes labeled “sandwich steak” or “Philly steak,” is typically found in the meat section of most major grocery stores like Kroger or Walmart. Its thinly sliced nature is key to achieving that authentic cheesesteak texture. If it’s unavailable, don’t worry! You can easily create your own by purchasing a 14-ounce boneless ribeye or sirloin steak. Place the steak in the freezer for about 30 minutes to firm it up, then use a very sharp knife to slice it as thinly as possible against the grain. This method ensures a tender, quick-cooking steak that mimics the shaved variety perfectly.
Why is it necessary to pre-bake the bell peppers?
Pre-baking the bell peppers is a game-changer for this recipe. It serves two crucial purposes. First, it ensures the peppers become beautifully tender, losing their raw crunch without becoming mushy, which is a common complaint with many stuffed pepper recipes. Second, it prevents the steak filling from overcooking. Shaved steak cooks very quickly, and if it were baked for the full duration required to soften raw peppers, it could become tough and dry. By pre-baking the peppers, we create the perfect foundation, allowing the filling to cook just right and remain succulent.
What other cheeses can be used for the topping?
While provolone cheese offers a classic Philly cheesesteak flavor, you have several delicious options for the cheesy topping. Monterey Jack is an excellent choice for its mild flavor and superior melting qualities. Sharp white cheddar provides a more pungent, tangy kick that complements the savory beef. Mozzarella offers a wonderfully stretchy, mild melt, and if you enjoy a bit of heat, Pepper Jack will add a delightful spicy note. Experiment to find your favorite!
What’s the secret ingredient in the shredded cheese, and why mayonnaise?
The secret to our unbelievably flavorful and gooey cheese topping is a touch of mayonnaise. It might sound unusual, but incorporating mayonnaise into shredded cheese creates an incredibly rich, creamy, and spreadable topping that melts beautifully and prevents the cheese from becoming greasy or overly oily. It’s the same trick I use for my famous cheesy garlic bread, and it works wonders here, enhancing the cheese’s natural flavor and giving it an extra “cheesy” depth that’s truly addictive. It helps the cheese achieve that perfect golden-brown crust under the broiler, too.
How should I store leftovers, and can I freeze them?
Leftover Cheesesteak Stuffed Peppers are fantastic! To store them, place any remaining peppers in an airtight container and refrigerate for up to 3 days. For longer storage, these peppers freeze exceptionally well. Allow them to cool completely, then place them in a freezer-safe container or wrap individually in plastic wrap and then foil. They can be frozen for up to 3 months. When reheating, you can warm them in the oven at 350°F (175°C) until heated through, or use a microwave for a quicker option, though the oven will help maintain the texture of the pepper and cheese crust. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first.
Can I add other vegetables to the filling?
Absolutely! While the recipe calls for onions and optional mushrooms for a classic Philly cheesesteak profile, you can certainly customize the filling with other vegetables. Sliced bell peppers (from extra halves), jalapeños for a spicy kick, spinach, or even thinly sliced zucchini could be wonderful additions. Just be sure to sauté them with the onions and mushrooms until tender before combining with the steak to ensure they cook through evenly within the peppers.
What side dishes pair well with Cheesesteak Stuffed Peppers?
These hearty stuffed peppers are a meal in themselves, but they pair wonderfully with a variety of simple side dishes. A crisp green salad with a light vinaigrette offers a refreshing contrast. Roasted asparagus or broccoli adds another layer of vegetables and a healthy touch. For a more indulgent meal, consider serving them alongside crispy potato wedges, mashed potatoes, or even a side of garlic bread to sop up any delicious juices.
Essential Ingredients for Your Cheesesteak Stuffed Peppers:
Gathering the right ingredients is the first step to creating these mouthwatering stuffed peppers. Quality ingredients will ensure the best flavor and texture in your final dish.
- Bell Peppers: Choose large, firm, and vibrant peppers. Any color works!
- Vegetable Oil: For searing the steak to golden perfection.
- Shaved Steak: The star of the show. Look for thinly sliced beef for authentic texture.
- Salted Butter: Adds richness and helps caramelize the vegetables.
- Onion: A small sweet onion, thinly sliced, provides foundational flavor.
- Button Mushrooms: (Optional) Thinly sliced, they add an earthy depth that complements the beef.
- Garlic: Freshly minced garlic is essential for aromatic flavor.
- Worcestershire Sauce: A key ingredient for umami and a savory boost to the steak.
- Montreal Steak Seasoning: A robust blend of spices that elevates the beef flavor.
- Provolone Cheese: Shredded for that classic Philly cheesesteak melt.
- Mayonnaise: Our secret ingredient for a creamy, extra-flavorful cheese topping.
- Garlic Powder: Enhances the savory profile of the cheese.
- Onion Powder: Adds another layer of aromatic goodness to the topping.
- Dried Parsley Flakes: For a hint of fresh herbiness and visual appeal in the cheese mix.
Step-by-Step Guide to Making Cheesesteak Stuffed Peppers:
Crafting these delicious stuffed peppers is a straightforward process, broken down into simple, easy-to-follow steps. Pay attention to the details, and you’ll be rewarded with an incredibly satisfying meal.
Begin by preheating your oven to 350°F (175°C). Prepare a sheet tray by giving it a good spray with cooking spray to prevent sticking. Carefully place your halved bell peppers, cut side down, onto the prepared tray. Give the outer skins of the peppers another light spray of cooking oil. This helps them soften evenly and prevents them from drying out during the initial bake. Transfer the tray to the preheated oven and bake for 20 minutes. This crucial step ensures your peppers will be tender, not crunchy, when fully cooked, without overcooking the delicate steak filling later.
While the peppers are softening in the oven, it’s time to prepare the flavorful cheesesteak filling. Heat a large skillet over medium-high heat, then add the vegetable oil. Once the oil shimmers, add the shaved steak. It’s important to spread the steak out into a single layer across the bottom of the skillet. Allow it to sear undisturbed for a few minutes until a beautiful golden-brown crust begins to form on one side. This searing technique is key to developing rich flavor.
After the initial sear, use a spatula to spread the meat around, breaking it up into smaller, bite-sized pieces. Continue to cook, stirring occasionally, until all the pink is gone and the steak is fully cooked through. This entire process for the steak should take approximately 8 minutes, ensuring it remains tender and juicy. Once cooked, remove the steak from the skillet and transfer it to a plate, setting it aside for a moment.
Return the same skillet to medium heat. Add the salted butter, allowing it to melt and coat the bottom of the pan. Once melted, add the thinly sliced onions and optional button mushrooms to the skillet. Toss them gently to ensure they are evenly coated in the butter and any leftover fond from the steak. Sauté these vegetables, stirring occasionally, until they are lightly browned and significantly softened, which usually takes about 8 minutes. This caramelization adds a wonderful sweetness and depth to the filling.
Next, add the minced garlic to the softened onions and mushrooms. Stir it in well and cook for about 30 seconds, just until you can smell its fragrant aroma. Be careful not to burn the garlic, as it can quickly turn bitter. Its brief cook time is enough to release its pungent flavor into the vegetable mixture.
Now, it’s time to bring all the flavors together. Add the cooked shaved steak back into the skillet with the sautéed onions, mushrooms, and garlic. Pour in the Worcestershire sauce and sprinkle in the Montreal steak seasoning. Stir everything thoroughly to combine, ensuring the steak and vegetables are well coated with the seasonings and sauce. Remove the skillet from the heat; the filling is now complete and ready for the peppers.
By this point, your pre-baked peppers should be tender. Carefully remove the sheet tray from the oven. Flip each bell pepper half so the cut side is facing up, creating a perfect cavity for the filling. The peppers should be pliable but still hold their shape beautifully.
Using a spoon or scoop, evenly distribute the prepared cheesesteak filling into the cavity of each bell pepper. Mound the filling slightly, ensuring each pepper is generously stuffed and packed with flavor. Arrange them neatly on the baking sheet.
Now for the luscious cheese topping! In a small bowl, combine the shredded provolone cheese (or your chosen alternative), mayonnaise, garlic powder, onion powder, and dried parsley flakes. Stir everything together until the ingredients are well mixed and the cheese is evenly coated. The mayonnaise creates a creamy, spreadable consistency that will melt beautifully.
Carefully spoon the prepared cheese mixture over the top of the filling in each stuffed pepper. Spread it out evenly, ensuring every bit of the flavorful beef and vegetable mixture is covered with the creamy, cheesy goodness. This topping will melt into a rich, golden crust.
Return the baking sheet with the stuffed peppers to the oven. Bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and beautifully golden. For an extra touch of crispness and a deeper golden color on the cheese, you can carefully turn on the broiler for 1-2 minutes, watching closely to prevent burning. Once ready, remove the peppers from the oven.
Serve your magnificent Cheesesteak Stuffed Peppers immediately, while the cheese is still wonderfully molten and the flavors are at their peak. These are best enjoyed fresh from the oven, offering a delightful combination of tender pepper, savory steak, and gooey cheese in every forkful. Garnish with a sprinkle of fresh parsley if desired for an extra pop of color and freshness.
Craving More Delicious Cheesesteak-Inspired Recipes?
If you’ve fallen in love with the flavors of these Cheesesteak Stuffed Peppers, you’re in luck! The classic Philly cheesesteak combination of savory beef, sautéed onions, and melty cheese lends itself beautifully to a variety of creative dishes. Explore some of our other favorite recipes that capture that irresistible taste:
- Philly Cheesesteak Skillet
- Philly Cheesesteak Casserole
- Philly Cheesesteak Cups
- Philly Cheesesteak Rollups
- Crock Pot Cheesesteak Tortellini
- Philly Cheesesteak Garlic Bread
- Philly Cheesesteak Crescent Ring
- Chicken Cheesesteak Casserole
- Crock Pot Chicken Cheesesteak
- Chicken Stuffed Peppers
- Crock Pot Cheesesteak Potato Casserole
- Steak Tips With Peppers
- Stuffed Pepper Soup
- Stuffed Peppers For Two
Cheesesteak Stuffed Peppers
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Brandie Skibinski
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 ½ Tablespoons Worcestershire sauce
- 1 Tablespoon Montreal steak seasoning
- 1 cup shredded provolone cheese (or mozzarella cheese)
- 2 Tablespoons mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried parsley flakes
Instructions
- Preheat the oven to 350°F (175°C). 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, prepare 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 on one side.
- Spread the meat around, breaking it up with a spatula, and continue to cook until no pink remains. This whole process will take about 8 minutes. Remove the cooked steak and place it on a plate.
- Add the butter to the same pan along with the onions and mushrooms. Toss to coat them in the butter and cook until lightly browned and softened, stirring occasionally for about 8 minutes.
- Add the minced garlic and stir it in until fragrant, about 30 seconds. Return the steak to the pan along with the Worcestershire sauce and Montreal steak seasoning. Stir to combine all ingredients thoroughly. Take the skillet off the heat.
- Once the peppers are ready, carefully flip them so the cut side faces up. Evenly distribute the prepared cheesesteak filling into the cavity of each bell pepper half.
- In a small bowl, stir together the shredded provolone cheese, mayonnaise, garlic powder, onion powder, and dried parsley flakes until well combined. Evenly add this creamy cheese mixture on top of the filling in each pepper.
- Bake for 10-15 minutes, or until the cheese is beautifully melted and bubbly. If a deeper golden crust is desired, turn on the broiler for 1-2 minutes, watching carefully to prevent burning. Serve immediately and enjoy!
Notes
- This recipe is easily doubled if you’re feeding a larger crowd.
- If you can’t find already shaved steak, you can purchase a boneless ribeye or sirloin and thinly slice it yourself. Partially freezing the steak for about 30 minutes before slicing will make it much easier to get super thin cuts.
Main Course
American
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 and other nutritional values can vary quite a bit depending on which brands were used.