Go Back
+ servings
Print Recipe
5 from 2 ratings

Philly Cheesesteak Stuffed Peppers

These Philly Cheesesteak Stuffed Peppers are loaded with onions, mushrooms, and thinly shaved steak smothered in warm cheese and tucked inside of a baked bell pepper.


  • 4 bell peppers
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 yellow onion, diced
  • 8 oz. fresh mushrooms, sliced
  • 1 ½ lbs. thinly shaved steak
  • Salt/Pepper, to taste
  • ¾ cup Cheez Whiz


  • Preheat the oven to 350 degrees. Slice the tops off the peppers and hollow out the inside. Place the peppers on a greased baking sheet, hollow side up, for 15 minutes. While they bake, prepare the rest of the meal.
  • Take the tops of the bell peppers and slice the remains into thin strips.
  • Heat the olive oil and butter in a medium skillet over medium-high heat. Add the onions, sliced pepper tops, and mushrooms and sauté for about 5-7 minutes, until the onions have softened.
  • Add the shaved steak and desired amounts of salt and pepper. Sauté until all sides of the steak are browned. Use a spatula to toss it around occasionally. This takes about 10 minutes or so. Drain excess liquid from the pan.
  • Add the cheese to the pan, toss around slightly, and cover the pot. Turn off the heat.
  • Remove the peppers from the oven and use an oven glove to pour out any liquid within the middle of the pepper.
  • Use tongs to fill each bell pepper with that delicious filling, and serve!


Calories: 468kcal, Carbohydrates: 15g, Protein: 45g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 144mg, Sodium: 857mg, Potassium: 1159mg, Fiber: 3g, Sugar: 10g, Vitamin A: 4100IU, Vitamin C: 155.2mg, Calcium: 222mg, Iron: 3.7mg
Did you make this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!