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 cheesesteak 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.
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.
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.
Whisk and Glass Measuring Cup – Great for mixing the broth and flour.
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.
If you need a refresher on how to cut a bell pepper, I've got you covered.
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.
- 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.
- 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.
- Whisk together the beef broth and flour in a separate measuring cup.
- 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.
- 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.
HOW TO COOK CHEESESTEAK STUFFED PEPPERS
Just spoon the meat mixture into the warmed bell pepper halves.
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.
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.
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.
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.
MORE STUFFED BELL PEPPER RECIPES WITH GROUND BEEF:
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Philly Cheesesteak Stuffed Peppers Ground Beef Style
Equipment
- Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep
- The Pampered Chef Mix N Chop
- The Great Philly Cheesesteak Book
- AMAGARM Meat Food Thermometer for Grill and Cooking, 2S Best Ultra Fast Instant Read Waterproof Digital Kitchen Thermometer
- Universal Lid for Pots, Pans and Skillets, Stainless Steel and Tempered Glass, Fits All 7 Inch to 12 Inch Pots and Pans
- Lodge 13.25 Pre Seasoned Inch Cast Iron Skillet for Family Size Meals
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
- Before you dive into making this recipe, I'd suggest pre-heating your oven to 350° F, and wash 5 large bell peppers.
- 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.
- 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.
- 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.
- Whisk together the beef broth and flour in a separate measuring cup.
- 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.
- 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.
- Spoon the meat mixture into the warmed bell pepper halves.
- 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.
- Serve the stuffed peppers while warm. Add Cheez Whiz if desired.
