Philly Cheesesteak Stuffed Peppers Recipe

Mix up your weeknight dinners with this delicious recipe that combines stuffed peppers and Philly Cheesesteaks. Super simple and super tasty, roasted peppers are filled with juicy steak, mushrooms and onions and topped with provolone cheese for one tasty bite. These Philly Cheesesteak stuffed peppers need to be on your dinner menu! Be sure to try my Air Fryer Stuffed Peppers and Mexican Stuffed Peppers too!

How to make Philly Cheesesteak Stuffed Peppers

You can jump to the recipe card for full ingredients & instructions!

Can you make them ahead of time?

You can make the filling up to 3 days ahead of time and keep it stored in the fridge. If you have leftovers, they will keep well for 3 to four days covered in the fridge and you can reheat them in the oven at 275F until cooked through.

What’s the best steak to use?

I used sirloin steak for this recipe as it cooks quickly and has great flavor. Flank or skirt steak will also work well. The steak needs to be cut thinly before cooking it, you can place it in the freezer for 10 minutes and this will make it easier to cut thinly and evenly.

What do you serve them with?

These Philly cheesesteak stuffed peppers are a great easy weeknight meal and work well with rice, salads, veggie and potato sides. Try them with:

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These Philly cheesesteak stuffed peppers are hands down delicious! They are such a great family meal, and I’m sure they’ll be a constant on your weekly meal rota!