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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!
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Course: main dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 795kcal
Author: Mel Lockcuff


  • 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


  • 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


  • 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.


*You can use butter, olive oil, bacon grease, etc.
*I usually use a bullion base to make broth.
While you can make these peppers about a day ahead of time, they'll last about 3-4 days after baking.
Yes, you can definitely freeze stuffed peppers.
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.
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.


Serving: 1g | Calories: 795kcal | Carbohydrates: 15g | Protein: 64g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1457mg | Fiber: 2g | Sugar: 6g
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