These Philly Cheesesteak Stuffed Peppers capture all the savory goodness of the iconic sandwich—juicy beef, tender mushrooms, and sweet onions—inside roasted bell peppers, finished with melted mozzarella for a gooey, irresistible top. This recipe is simple, comforting, and makes a visually appealing dinner that will impress family or guests without extra fuss. Each bite delivers the rich, savory flavors of a cheesesteak in a lighter, fun, and satisfying package. Perfect for weeknight dinners or casual entertaining, these stuffed peppers turn familiar flavors into a wholesome, delicious dish that everyone will love.
Philly Cheesesteak Stuffed Peppers
| Ingredient | Quantity |
|---|---|
| Bell Peppers | 3 |
| Ground Beef | 1 lb |
| Mushrooms (chopped) | 8 oz |
| Onion (chopped) | 1 |
| Ketchup | 2 tbsp |
| Worcestershire Sauce | 1 tbsp |
| Beef Broth | 1 cup |
| Mozzarella Cheese (shredded) | 8 oz |
| Salt and Pepper | To taste |
How To Make Philly Cheesesteak Stuffed Peppers
-
Preheat oven and prepare peppers
Set oven to 350°F. Slice tops off the bell peppers, remove seeds, and lightly oil the insides and a small baking dish. -
Cook beef and onion
In a skillet over medium-high heat, sauté ground beef and chopped onion until beef is browned and onions are soft. Drain excess grease. -
Add mushrooms and seasonings
Stir in chopped mushrooms, beef broth, Worcestershire sauce, ketchup, salt, and pepper. -
Simmer the filling
Bring to a simmer and cook until liquid reduces and mixture thickens, about 5–7 minutes. -
Stuff and top peppers
Fill peppers with the beef mixture, place upright in the baking dish, and sprinkle with shredded mozzarella. -
Bake
Cover loosely with foil and bake 45 minutes until peppers are tender. Remove foil during the last 5–10 minutes to brown the cheese, if desired. -
Serve
Allow to cool slightly before serving and enjoy a cheesy, flavorful twist on the classic Philly Cheesesteak.
