Philly Cheesesteak Stuffed Peppers Ground Beef Style

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How to make the best Philly cheesesteak stuffed peppers, ground beef style. Easy to prep recipe for a delicious, family-friendly dinner!

Does your family love a good Philly cheesesteak as much as my family does? My favorite are philly cheese steak hawaiian sliders, but we enjoy making Crock Pot Philly cheesesteak and this Philly cheesesteak with hamburger.

Cheesesteak stuffed peppers are a fantastic way to enjoy your favorite sandwich, only without the bread, making it a healthier option overall.

colorful Philly cheesesteak stuffed peppers ground beef style, sprinkled with parsley, on baking sheet

While Philly cheesesteak peppers may seem complicated, they're not at all.

Basically, you just cook up the ground beef mixture and spoon it into the peppers. Then bake the peppers for a short amount of time, and voila, you've got dinner on the table.

Now I like to add both provolone and Cheez Whiz to my stuffed bell peppers, but the choice is up to you, whether you add Cheez Whiz or not. My motto is, the more cheese the better.

cheesesteak stuffed pepper with Cheez Whiz on top, on white plate with fork

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my recipe tips, important info for this recipe, and similar recipe ideas – and get straight to the Philly cheese stuffed peppers recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU'LL NEED:

  • Bell peppers – whatever colors you want. I like to use a variety of colors when making stuffed peppers.
  • Oil of choice – You can use butter, olive oil, bacon grease, etc.
  • Garlic cloves
  • Yellow onion
  • Green bell pepper
  • Fresh mushrooms
  • Ground beef
  • Beef broth – I usually use a bullion base to make broth.
  • All-purpose flour
  • Worcestershire sauce
  • Dry mustard
  • Salt
  • Ground black pepper
  • Provolone cheese
  • Cheez Whiz (optional)

Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Large Skillet and Wooden Spatula – We use our cast iron skillets for pretty much everything.

Hamburger Chopper – This handy dandy tool makes it easy to chop up the meat into a much looser mixture.

Baking Sheet or Baking Dish

Whisk and Glass Measuring Cup – Great for mixing the broth and flour.

baked Philly cheese stuffed peppers, sprinkled with parsley, on baking sheet

HOW TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS, GROUND BEEF STYLE

Before you really dive into the recipe, I'd suggest pre-heating your oven to 350 degrees, and wash 5 large bell peppers.

Now some cooks like to boil bell peppers before stuffing them. I don't, because I feel like it makes the peppers more mushy, and I like them to be somewhat crisp.

However, I do like to slice them in half, remove the seeds and membranes, place them on a baking sheet, and then cook the peppers in the oven for about 20 minutes while they're still empty. That way they start to soften just slightly, and they're warm when I go to stuff in the meat mixture.

MEANWHILE, COOK UP THE GROUND BEEF MIXTURE…

Prep your minced garlic and mushrooms, as well as chopped onion and green bell pepper.

  1. Heat the oil of your choice (I prefer bacon grease) in a large skillet, on medium heat, 'til hot. Then sauté the garlic, onion, mushrooms, and green bell pepper for 5 to 8 minutes, or 'til softened.
sautéing peppers and onions and mushrooms for cheesesteaks in cast iron skillet with wooden spatula
  1. Add the ground beef into the skillet, stirring the veggies into the meat. Cook on medium heat for 10 to 15 minutes, or until the meat is browned. Be sure to drain off any excess oil when the meat has finished cooking.
ground beef with peppers and onions and mushrooms, cooking in cast iron skillet with wooden spatula for stirring
  1. Whisk together the beef broth and flour in a separate measuring cup.
whisking beef broth with flour in glass Pyrex measuring cup
  1. Mix the beef broth mixture, Worcestershire sauce, dry mustard, salt, and black pepper into the meat, stirring until combined. Simmer for 5 to 10 minutes.
  2. Finally, top the meat with the slices of Provolone right in the skillet and let it melt. Then stir the melted cheese into the meat mixture. It will help the cheese to melt a little faster if you place a lid on the skillet.
provolone cheese on cheesesteak ground beef mixture in cast iron skillet with wooden spatula

HOW TO COOK CHEESESTEAK STUFFED PEPPERS

Just spoon the meat mixture into the warmed bell pepper halves.

spooned ground beef mixture into Philly cheesesteak stuffed peppers on baking sheet

Then bake them at 350° F for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.

Philly cheesesteak peppers, baked and sprinkled with parsley, on baking sheet

BEST BEEF FOR PHILLY CHEESE STUFFED PEPPERS

While Philly cheesesteaks use, you guessed it, steak… I prefer to use ground beef when making stuffed peppers.

Now that's not to say you couldn't make this recipe with ribeye, top round steak, or a good sirloin steak like we do in our more authentic and traditional Philly cheesesteak recipe; but ground beef makes a really good stuffed pepper.

The ground meat adds a moister texture than steak. And it really meshes with the veggies and bell peppers for a delicious flavor that's out of this world.

HOW LONG IS A STUFFED PEPPER GOOD FOR?

While you can make these peppers about a day ahead of time, they'll last about 3-4 days after baking.

Philly cheesesteak stuffed bell peppers, including green stuffed pepper, on baking sheet

ARE STUFFED PEPPERS FREEZABLE?

Yes, you can definitely freeze stuffed peppers.

AFTER THEY'VE COOKED AND HAVE COOLED…

Store them in an airtight container to prevent freezer burn. You can even wrap them up individually and place them in freezer bags if you want personal sized meals for one.

They'll last about 3 months in the freezer.

When you're ready to eat the peppers, you can bake them frozen for 30 to 45 minutes or so; or you can let them thaw in the fridge for a few hours to help shorten the cook time.

BEFORE THEY'VE BEEN COOKED…

So while everything together is uncooked, the meat mixture still has to be cooked before freezing. And the bell peppers will need to be boiled for just a few minutes, in order to blanch them.

After blanching, you'd need to allow the peppers to cool, then stuff them and freeze them according to the same instructions as for already cooked peppers above.

When you're ready to eat the peppers, you'll need to add an extra 30 or so minutes to your recipe cook time, just to make sure they cook thru.

orange Philly cheesesteak stuffed pepper on baking sheet

WHAT IS A GOOD ACCOMPANIMENT TO STUFFED PEPPERS?

We love eating stuffed peppers with baked potatoes or mashed potatoes. They also pair well with green beans or corn on the cob.

red Philly cheesesteak stuffed pepper with ground beef, sprinkled with parsley, on white plate with fork

MORE STUFFED BELL PEPPER RECIPES WITH GROUND BEEF:

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double image of Philly cheesesteak stuffed peppers ground beef style, with top image of stuffed orange bell pepper and bottom image of colorful cheesesteak stuffed peppers, sprinkled with parsley, on baking sheet

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Yield: 6

Philly Cheesesteak Stuffed Peppers Ground Beef Style

Philly Cheesesteak Stuffed Peppers Ground Beef Style

How to make the best Philly cheesesteak stuffed peppers, ground beef style. Easy to prep recipe for a delicious, family-friendly dinner!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 5 large bell peppers
  • 2 tablespoons bacon grease*
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 4 ounces fresh mushrooms, minced
  • 2 pounds ground beef
  • 1 cup beef broth*
  • 1 tablespoon all-purpose flour
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 16 ounces provolone cheese
  • Cheez Whiz, optional

Instructions

  1. Before you dive into making this recipe, I'd suggest pre-heating your oven to 350° F, and wash 5 large bell peppers.
  2. Slice the peppers in half, remove the seeds and membranes, place them on a baking sheet, and then cook the peppers in the oven for about 20 minutes while they're still empty.
  3. Meanwhile, heat the oil of your choice (I prefer bacon grease) in a large skillet, on medium heat, 'til hot. Then sauté the garlic, onion, mushrooms, and green bell pepper for 5 to 8 minutes, or 'til softened.
  4. Add the ground beef into the skillet, stirring the veggies into the meat. Cook on medium heat for 10 to 15 minutes, or until the meat is browned. Be sure to drain off any excess oil when the meat has finished cooking.
  5. Whisk together the beef broth and flour in a separate measuring cup.
  6. Mix the beef broth mixture, Worcestershire sauce, dry mustard, salt, and black pepper into the meat, stirring until combined. Simmer for 5 to 10 minutes.
  7. Finally, top the meat with the slices of Provolone right in the skillet and let it melt. Then stir the melted cheese into the meat mixture. It will help the cheese to melt a little faster if you place a lid on the skillet.
  8. Spoon the meat mixture into the warmed bell pepper halves.
  9. Then bake them at 350° F for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.
  10. Serve the stuffed peppers while warm. Add Cheez Whiz if desired.

Notes

*You can use butter, olive oil, bacon grease, etc.

*I usually use a bullion base to make broth.

HOW LONG IS A STUFFED PEPPER GOOD FOR?

While you can make these peppers about a day ahead of time, they'll last about 3-4 days after baking.

ARE STUFFED PEPPERS FREEZABLE?

Yes, you can definitely freeze stuffed peppers.

AFTER THEY'VE COOKED AND COOLED…

Store them in an airtight container to prevent freezer burn. You can even wrap them up individually and place them in freezer bags if you want personal sized meals for one. They'll last about 3 months in the freezer.

When you're ready to eat the peppers, you can bake them frozen for 30 to 45 minutes or so; or you can let them thaw in the fridge for a few hours to help shorten the cook time.

BEFORE THEY'VE BEEN COOKED…

The meat mixture still has to be cooked before freezing. And the bell peppers will need to be boiled for just a few minutes, in order to blanch them.

After blanching, you need to allow the peppers to cool, then stuff them and freeze them according to the same instructions as for already cooked peppers above.

When you're ready to eat the peppers, you'll need to add an extra 30 or so minutes to your recipe cook time, just to make sure they cook thru.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 795Total Fat: 53gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 195mgSodium: 1457mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 64g

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