This mouthwatering recipe for Philly Cheesesteak Stuffed Peppers is an easy way to transform basic ingredients into a restaurant-worthy main dish. Ribeye steak, provolone cheese, rice and bell peppers combine for flavorful results the whole family will love.
What can I use instead of ribeye steak?
You can substitute other cuts of beef like sirloin, flank steak, or even ground beef. Chicken or turkey would also work well.
Can I make these ahead of time?
Yes! Assemble the stuffed peppers completely and store them covered in the refrigerator for up to 24 hours before baking. Add 5-10 extra minutes to the broiling time.
What sides go well with this dish?
These stuffed peppers would pair nicely with sautéed vegetables like broccoli or asparagus, a fresh salad, oven-baked fries or tater tots, or even pasta or rice.
Can I freeze the stuffed peppers?
You can indeed freeze baked or unbaked stuffed peppers for up to 3 months. Let it thaw completely before reheating at 350°F for 30-40 minutes. The texture may become slightly softer after freezing.
What if I don’t have provolone cheese?
Provolone provides the classic Philly cheesesteak flavor, but you can substitute with mozzarella, Swiss, cheddar, Monterey Jack or pepper jack cheese if needed.
Do I need to use white rice?
No, white rice works well but any type of cooked rice like brown, jasmine or basmati rice can be used. Even riced cauliflower makes a tasty lower-carb option.
Can I make these peppers spicier?
Absolutely! Add more cayenne pepper or other spices like chili powder, paprika or red pepper flakes to amp up the heat.
What do I do if the peppers won’t stand up?
Cut a very thin slice off the bottom of the peppers so they have a flat, even surface to stand upright on. You can also set them in a baking dish or pan instead of freestanding.
Ingredients:
- 1⁄2 pound ribeye steak, fat trimmed and thinly sliced
- 3 bell peppers, tops cut off and sliced, membranes and seeds removed
- 1 cup cooked white rice
- 1⁄2 cup thinly sliced white onion
- 3 slices provolone cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Pinch of cayenne pepper
- 2 tablespoons olive oil
Instructions:
- Preheat oven to 350°F (175°C). Place bell peppers on a baking sheet and bake for 15 minutes to soften.
- In a skillet over medium-high heat, heat olive oil. Season ribeye steak slices with salt, pepper, garlic powder and cayenne pepper. Add steak and onion to skillet and cook for 5-7 minutes, until steak reaches desired doneness. (source: Ineskohl.info)
- Remove bell peppers from oven. Layer cooked rice, steak-onion mixture, and provolone cheese into bell peppers.
- Set oven to broil. Broil stuffed peppers for 2-3 minutes until cheese is melted and starting to brown.
- Serve stuffed peppers immediately while hot and cheese is still melted. Enjoy!
Notes:
- Cooking times may vary based on thickness of steak and size of bell peppers. Adjust accordingly.
- Feel free to adjust spice amounts to your taste preference.
