Steak and Cheese Stuffed Peppers
Steak and Cheese Stuffed Peppers are one of those easy, cozy dinners I lean on when I want something hearty but still a little lighter than the classic sandwich. You get all that melty, savory goodness, just tucked into tender roasted peppers instead of a hoagie roll.
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I started making these on busy weeknights when I had bell peppers that needed using up, and now they’re on regular rotation. My kids love the cheesy filling, and I love that it’s all baked in one dish with minimal fuss (and fewer dishes to wash, hallelujah 🙌).
If you’re into simple comfort meals like this, you might also love stuffed Swedish Meatball Casserole, Philly Cheesesteak Stuffed Shells, or even Sausage and Tortellini Bake. Same cozy vibes, just different spins!
Why You’ll Love This Recipe
- All the Cheesesteak Flavor: You get that classic steak, onion, and melty cheese combo without the bread.
- Weeknight Friendly: Comes together fast and bakes hands-off in the oven.
- Low-Carb Option: Perfect if you’re cutting back on carbs but still want something filling.
- Customizable: Easy to tweak with different cheeses, veggies, or even ground beef.
Ingredients
Steak and Cheese Stuffed Peppers
Equipment
- large skillet
- Baking Dish
- knife and cutting board
- aluminum foil
- Spoon or scoop for filling
Ingredients
- 4 large bell peppers any color, halved and seeds removed
- 1 pound sirloin steak cut into small bite-size pieces
- 1 tablespoon olive oil
- 1 small onion diced
- 1 green bell pepper optional, for filling, diced
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup beef broth
- 2 tablespoons cream cheese optional, for extra creaminess
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish large enough to hold the pepper halves snugly. Place the halved bell peppers cut-side up in the dish and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the steak pieces in batches and sear until browned on the outside but not fully cooked through, then remove from the pan and set aside.
- In the same skillet, add the diced onion and optional green bell pepper and cook until softened, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds.
- Return the steak to the skillet and season with Worcestershire sauce, salt, black pepper, smoked paprika, and onion powder. Stir well, then add the beef broth and simmer for 2–3 minutes until slightly reduced. Stir in cream cheese, if using, and the provolone cheese until melted and combined.
- Spoon the steak mixture evenly into each bell pepper half, packing it in generously. Top each pepper with mozzarella cheese.
- Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until the peppers are tender and the cheese is melted and lightly golden. Let rest for 5 minutes before serving.
Notes
- Cut peppers evenly so they cook at the same rate.
- Let the filling cool slightly before stuffing to keep the peppers firm.
- Pack the filling tightly so each bite is hearty.
- Broil for 1–2 minutes at the end for extra golden cheese.
Storage
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheating:
Reheat in the oven at 350°F until warmed through, or microwave in short intervals. Freezing:
Freeze fully cooked stuffed peppers individually. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Slice your steak small and thin so it cooks quickly and stays tender.
- Don’t overcrowd the pan when searing—cook in batches so you get that nice browning.
- If your peppers wobble, trim a tiny bit off the bottom so they sit flat in the baking dish.
- Want softer peppers? Bake them for 10 minutes before stuffing.
- Variation: Swap provolone for white American cheese for a more classic cheesesteak flavor.
- Variation: Add mushrooms for that extra Philly-style touch.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Ribeye is more traditional and super flavorful, but flank steak or even ground beef works in a pinch.
They should be fork-tender but still hold their shape—not mushy.
You can cook the filling fully on the stovetop, but baking helps soften the peppers and melt everything together perfectly.
Yes! Assemble them earlier in the day, cover, and refrigerate. Just bake when ready.
