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If you love the irresistible flavors of a classic Philly cheesesteak but want a healthier, more colorful twist, you are going to fall head over heels for this Philly Cheesesteak Loaded Stuffed Peppers Recipe. Imagine tender strips of ribeye steak mingling with sautéed onions and garlic, smothered in melted provolone and cheddar cheeses, all nestled perfectly inside vibrant bell peppers. It’s a comforting, flavorful meal that feels indulgent without weighing you down, and it’s packed with the vibrant colors and textures that make every bite a delight.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own magic to the table to create a harmony of taste, texture, and color that makes this dish unforgettable.
- 4 large bell peppers (any color): The colorful vessels that hold all the deliciousness, adding sweetness and crunch.
- 1 lb ribeye steak (or flank steak), thinly sliced: Tender, juicy meat that’s the star protein of this recipe.
- 1 tbsp olive oil: Helps to sauté the steak and veggies to perfection without sticking.
- 1 medium onion (sliced): Adds a savory sweetness and a bit of bite when cooked down.
- 2 cloves garlic (minced): Brings a punch of fragrant, aromatic flavor that elevates every mouthful.
- 1 cup provolone cheese (shredded): Smooth and melty, providing the perfect cheesesteak vibe.
- 1 cup cheddar cheese (shredded): Sharp and flavorful, balancing the provolone beautifully.
- 1 tsp Worcestershire sauce: Adds depth and umami to the steak mixture.
- Salt and pepper to taste: Essential seasonings to awaken all the flavors in the dish.
- ½ tsp paprika (optional): For a subtle smoky warmth that complements the meat and cheese.
- 1 tbsp fresh parsley (chopped, for garnish): A fresh, vibrant note that brightens the presentation and taste.
How to Make Philly Cheesesteak Loaded Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Slice the tops off your bell peppers and carefully remove the seeds and membranes, creating beautiful little cups ready to be stuffed. This step sets the stage for a vibrant presentation and ensures each bite is a perfect blend of pepper and filling.
Step 2: Cook the Steak and Vegetables
Heat the olive oil in a large skillet over medium-high heat. Toss in your sliced onions and garlic, cooking until they soften and become fragrant—about 3 to 4 minutes. Next, add the thinly sliced ribeye steak, seasoning with salt, pepper, Worcestershire sauce, and paprika if using. Sauté until the meat is just cooked through but still tender and juicy.
Step 3: Combine Cheese and Filling
Remove the skillet from heat and stir in the shredded provolone and cheddar cheeses. The warmth will start melting the cheeses, binding the filling into that cheesy, gooey goodness that makes this Philly Cheesesteak Loaded Stuffed Peppers Recipe so special.
Step 4: Stuff the Peppers and Bake
Fill each pepper generously with the cheesy steak mixture. Place them upright in a baking dish and bake in the preheated oven for about 20 minutes, or until the peppers have softened but still hold their shape and the filling is bubbling and golden on top.
Step 5: Garnish and Serve
Once baked, sprinkle the chopped fresh parsley over the peppers for a pop of color and fresh flavor. Now they’re ready to bring to the table and impress everyone around it!
How to Serve Philly Cheesesteak Loaded Stuffed Peppers Recipe
Garnishes
A sprinkle of fresh parsley not only adds a burst of green but also compliments the rich, cheesy filling perfectly. You can also drizzle a little extra Worcestershire sauce or a splash of hot sauce for those who like an extra kick.
Side Dishes
Serve these stuffed peppers with a crisp side salad, roasted potatoes, or even some garlic bread to soak up any extra cheesy goodness. The vibrant pepper and melty filling pair wonderfully with fresh or roasted veggies that provide a light contrast.
Creative Ways to Present
For a more casual crowd, serve the filling scooped out with the pepper shells alongside, letting everyone create their own perfect bite. Or arrange the stuffed peppers on a rustic wooden board with sprinkle of chopped parsley and a few lemon wedges for big flavor brightness and eye-catching appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Philly Cheesesteak Loaded Stuffed Peppers Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making for a quick and delicious meal the next day.
Freezing
This recipe freezes well, too. Wrap each stuffed pepper individually in plastic wrap and then place in a freezer-safe bag or container. They’ll keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, pop your refrigerated or thawed stuffed pepper into a 350°F (175°C) oven for about 15 minutes until warmed through and cheese is melty again. Microwaving works too but can make the peppers a bit softer in texture.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While provolone and cheddar give that classic Philly cheesesteak flavor, feel free to experiment with mozzarella, Monterey Jack, or even a spicy pepper jack for a fun twist.
Is it necessary to use ribeye steak?
Not at all. Flank steak, sirloin, or even thinly sliced roast beef are great alternatives that still cook quickly and stay tender. Just make sure the slices are thin to get that authentic texture.
Can I make this dish vegetarian?
Yes! Swap the steak for hearty mushrooms or a plant-based beef substitute to keep all the cheesy, savory goodness while making it vegetarian-friendly.
How spicy is this recipe?
It’s quite mild by default, but the optional paprika adds a subtle smoky warmth. You can easily add hot sauce or crushed red pepper flakes to taste if you want some heat.
What is the best way to slice the steak thinly?
For easy slicing, freeze the steak for 30 to 60 minutes beforehand—this firms it up and makes slicing thin strips much simpler and safer.
Final Thoughts
There’s something so satisfying about this Philly Cheesesteak Loaded Stuffed Peppers Recipe—combining bold, comforting flavors with fresh, colorful veggies all in one beautiful package. Whether you’re cooking a weeknight dinner or looking to impress friends, this dish delivers hearty, cheesy deliciousness with every bite. I can’t wait for you to try it and make it a new favorite at your table!
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Philly Cheesesteak Loaded Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 stuffed peppers (1 per serving)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Philly Cheesesteak Loaded Stuffed Peppers are a delicious and low-carb twist on the classic sandwich, featuring tender thinly sliced ribeye steak, sautéed onions and garlic, and a melty blend of provolone and cheddar cheese, all stuffed inside vibrant bell peppers. Perfect for an easy, flavorful dinner that combines all the savory goodness of a Philly cheesesteak without the bread.
Ingredients
Peppers
- 4 large bell peppers (any color)
Filling
- 1 lb ribeye steak (or flank steak), thinly sliced
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- ½ tsp paprika (optional)
Cheese
- 1 cup provolone cheese, shredded
- 1 cup cheddar cheese, shredded
Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Sauté onion and garlic: Heat olive oil in a skillet over medium heat. Add sliced onions and cook until they begin to soften, about 3-4 minutes. Add minced garlic and cook another 1-2 minutes until fragrant.
- Cook the steak: Add the thinly sliced ribeye steak to the skillet with the onions and garlic. Cook until the steak is browned and cooked through, about 5-7 minutes. Stir in Worcestershire sauce, paprika, salt, and pepper to taste.
- Stuff the peppers: Remove the skillet from heat and stir in half of the shredded provolone and cheddar cheeses into the steak mixture. Spoon the filling evenly into each bell pepper cavity.
- Add cheese topping: Place the stuffed peppers upright in a baking dish. Sprinkle the remaining shredded cheeses evenly over the tops of the stuffed peppers.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with chopped fresh parsley, and serve warm.
Notes
- You can use flank steak as a substitute for ribeye to reduce fat content.
- For a spicier kick, add some sliced jalapeños into the filling or sprinkle cayenne pepper.
- Use any color of bell peppers to fit your visual preference or availability.
- Make sure to thinly slice the steak for quicker cooking and tender texture.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
