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Cheesesteak Stuffed Peppers 2026 03 16 101102 819x1024 1

Cheesesteak Stuffed Peppers

A delightful and hearty dish combining savory sirloin steak, sautéed onions, mushrooms, and provolone cheese, all stuffed into vibrant bell peppers for a tasty meal that’s both comforting and healthy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb sirloin steak, thinly sliced Choose lean cuts for a healthier option.
  • 1 medium onion, diced Adds sweetness and depth to the filling.
  • 1 cup mushrooms, sliced Boosts umami flavor and adds texture.
  • 1 cup provolone cheese, shredded Melts beautifully for that cheesy finish.
  • 2 tablespoons olive oil Keeps the filling moist and adds healthy fats.
  • to taste salt and pepper Essential for enhancing the dish’s flavors.
For the Peppers
  • 4 large bell peppers Use red, yellow, or green for flavor and color variety.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) to prepare for baking.
  2. Cut off the tops of the bell peppers and remove the seeds to make room for the filling.
  3. In a skillet, heat olive oil over medium heat. Add the diced onions and sliced mushrooms, cooking until softened, about 5 minutes.
  4. Add the thinly sliced sirloin to the skillet and cook until browned, roughly 4-5 minutes. Season with salt and pepper.
  5. Remove the skillet from heat and stir in half of the provolone cheese, allowing it to melt slightly into the mixture.
  6. Fill each bell pepper generously with the steak and vegetable mixture.
  7. Place the stuffed peppers in a baking dish. Sprinkle the remaining provolone cheese on top.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is golden and bubbly.

Notes

For a lighter option, substitute ground beef or turkey for sirloin. Add chopped jalapeños or hot sauce for extra spice. These stuffed peppers can be prepared ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.