These Philly Cheesesteak Stuffed Peppers are cute, filling, and delicious! Colorful bell peppers stuffed with tender beef steak, sweet onions, mushrooms, and rice.
Enjoy the flavors of a Philly Cheesesteak paired with sweet bell peppers, rice, and melted cheese. This recipe makes a tasty dinner for the whole family!
PHILLY CHEESESTEAK STORY
Philly Cheesesteaks are very popular sandwiches made with thinly sliced, sautéed beef and melted cheese on a hoagie roll. Common toppings include fried onions, sautéed mushrooms, and hot or sweet peppers. It was invented by a hot dog vendor named Pat Olivieri back in the 1930s. Since then, it has become popular all over the country for one good reason: the incredible taste!
MY LATEST VIDEOSWHAT KIND OF MEAT IS USED IN PHILLY CHEESESTEAK
You’ll need thinly (paper-thin!) sliced beef steak. You can buy pre-sliced steak in large grocery stores, like Walmart (it’s called Beef Shaved Steak at Walmart), or make it yourself. If you want to make it yourself, just buy rib-eye or top round steak (you’ll need 1 lb. for this recipe) and place in in the freezer for about two hours. The meat should get hard, but not rock-hard frozen, so you can still cut it. Then, using a very sharp knife, slice the beef into very thin strips.
WHAT KIND OF CHEESE TO USE
Traditionally, a Philly Cheesesteak is made with American cheese, Provolone, or Cheez Whiz. White American Cheese adds a more creamy texture and flavor, while Provolone melts better. The choice is yours.
PHILLY CHEESESTEAK STUFFED PEPPERS INGREDIENTS:
- 6 medium bell peppers, halved, seeded, and with ribs removed
- 1 1/2 tbsp. olive oil
- 1 lb. beef shaved steak
- 1 medium onion, sliced
- 6 oz. mushrooms, sliced
- 6 slices of American or Provolone cheese
- 2 cups cooked white rice
- 1/2 tsp. red pepper flakes (optional)
- salt and pepper, to taste
- chopped parsley, to garnish
HOW TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS:
1. Preheat the oven to 400ºF. Place the peppers cut side up onto the baking dish and bake for about 20 minutes.
2. Meanwhile, in a heavy pan, heat the oil on medium-high heat. Add the onions and mushrooms, stir, and cook for about 7-8 minutes.
3. Add the steak to the pan and cook for 3-5 minutes, until just done and no pink color remains. Season with salt, pepper, and red pepper flakes. Stir and remove the pan from the heat.
4. Place a spoonful of rice inside each pepper half (the amount of rice depends on the size of your peppers). Add a half slice of cheese on top.
5. Fill each pepper with the cheesesteak mixture. Add another half slice of cheese on top of each pepper.
6. Bake for about 5-7 minutes, just until the cheese melts nicely. Garnish with freshly chopped parsley and serve.
More Recipes for Beef Lovers:
These Philly Cheesesteak Stuffed Peppers are cute, filling, and delicious! Colorful bell peppers stuffed with tender beef steak, sweet onions, mushrooms, and rice.
- 6 medium bell peppers halved, seeded and ribs removed
- 1 1/2 tbsp. olive oil
- 1 lb. beef shaved steak
- 1 medium onion sliced
- 6 oz. mushrooms sliced
- 6 slices of American or Provolone cheese
- 2 cups cooked white rice
- 1/2 tsp. red pepper flakes optional
- salt and pepper to taste
- chopped parsley to garnish
Preheat the oven to 400ºF. Place the peppers cut side up onto the baking dish and bake for about 20 minutes.
Meanwhile, in a heavy pan, heat the oil on medium-high heat. Add the onions and mushrooms, stir, and cook for about 7-8 minutes.
Add the steak to the pan and cook for 3-5 minutes, until just done and no pink color remains. Season with salt, pepper, and red pepper flakes. Stir and remove the pan from the heat.
Place a spoonful of rice inside each pepper half (the amount of rice depends on the size of your peppers). Add a half slice of cheese on top.
Fill each pepper with the cheesesteak mixture. Add another half slice of cheese on top of each pepper.
Bake for about 5-7 minutes, just until the cheese melts nicely. Garnish with freshly chopped parsley and serve.
What a great meal 🙂 love this idea. And the new video ending!
Thank you so much, Michelle!