Philly Cheesesteak Stuffed Peppers

The Cheesesteak is one of the icons of Philadelphia…right up there with the Liberty Bell, the Art Museum “Rocky” steps, and mildly crazy (and slightly opinionated) football fans. In our Philly Cheesesteak Tacos Recipe, I also shared a distinct memory that I have with my mom that gives the Cheesesteak a very special spot in my stomach and heart.

We had a pretty heavy lunch the day that we cooked this, so we wanted to make something “cheesesteaky” but without the large roll that usually accompanies. So, we decided to cut out the bread component altogether and use bell peppers as the vessel to hold our meat and cheese! We went with green peppers, but you can use whatever colour you most prefer…or a combination if you really want to make your plate pretty! If you want to spice it up and serve this as an hors d’oeuvre, try stuffing jalapenos (although this requires nimble fingers)!

Time: 75 Minutes


  • Steak Sandwich Meat (We used Venison, but Beef would work well too)
  • Bell Peppers
  • Onion
  • Cheddar Cheese


  • Preheat your oven to 350 degrees F.
  • Cut your peppers in half (we left the stem on for ease of stuffing and just cut around it to eat), remove the seeds and core, and align in a baking sheet. Place in the oven to start cooking the peppers while you focus on your filling.
  • Heat a pan with a little butter or oil. As it heats, dice an onion, and when the pan is hot, add your onion. Cook to caramelize.
  • As your onions cook, crumble or shred some cheese, and set aside (doing cheese before meat will reduce the need to wash your cutting board between steps).
  • Cut your meat. If using steak sandwich meat, slice it into ribbons. If using a steak, dice into fine cubes. Then, add your meat to your pan, and cook with your onions.
  • As your meat and onions cook, remove your peppers from the oven, and add some cheese into the cavity.
  • When your meat has browned, and your onions have caramelized, scoop it into your peppers. Then, top with more cheese.
  • Cover your pan with foil, and bake for 45 minutes to soften and fully cook your peppers.
  • Remove from the oven, uncover, and bake for however long you like after to brown your cheese as desired (this is not necessary, but it can add effect).
  • Plate, devour, and enjoy!

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