Philly Cheese Steak Stuffed Bell Peppers

Philly Cheese Steak Stuffed Bell Peppers. Gluten-free Philly cheese steak with fresh green bell pepper, roast beef, provolone cheese, onions and peperoncini.

With Summer steadily approaching comes a new season of fresh fruits and vegetables. Bell peppers will be in peak season soon, so what better way to enjoy them than with this Philly Cheese Steak Stuffed Bell Peppers recipe. Within this post you’ll learn tips on how to evenly cook ingredients and tricks to bring out optimal flavor. – Plus there’s a givaway!

Philly Cheese Steak Stuffed Bell Peppers -

I enjoy going to farmer’s markets, especially during Summer. The vibrant array of smells and colors tantalize the senses. I’m a sucker for the smell of fresh cilantro. For this Philly cheese steak recipe, the featured ingredient is fresh green bell peppers.

Philly Cheese Steak Stuffed Bell Peppers -

Traditionally a Philly Cheese Steak is sandwiched between bread. I’m all for that version, but if you want a slightly healthier, and gluten-free option, try hosting the filling on a roasted bell pepper. Top with Mezzetta Whole Golden Greek Peperoncini to add a bit of tangy zing that compliments the rich, savory flavors.

In the final dish, you want to make sure the bell peppers aren’t tough or too crunchy. To fix this, pre-roast the peppers while you are caramelizing the onions. Then all you have to do is roast the Philly cheese steak stuffed bell peppers to finish cooking and melt all that gooey cheese goodness.


Another reason I’m excited for Summer is my brother is getting married in August in Kauai! He lives there, so it’s a destination wedding for most attendees. I’ll be including details in future posts, as well as plenty of photos on social media; in case you want some vacation inspiration. Mezzetta sent me a Summer Survival Kit, which included a beach towel, cute little beach ball, water container, cutting board, and an apron. All essentials to a fun summer for a food blogger or food lover.

Enter here to win your own Summer Survival Kit!

Philly Cheese Steak Stuffed Bell Peppers -

Cooking Tips: Using different cooking times/methods to ensure evenly cooked and better tasting food

Often times a recipe calls for multiple cooking methods or times, even for the same ingredient. This may seem like more effort, but is essential to make sure ingredients are evenly cooked and have optimal flavor. Here are some extra tips:

  • Always toast nuts for any recipe to add a smoky flavor
  • Caramelizing onions reduces bitterness and adds sweetness
  • Roasting vegetables caramelizes them and brings out flavor
  • Pre-cook tougher vegetables slightly so they are evenly cooked compared to the rest of the dish (as in this recipe)
  • Heat spices (not herbs) in a bit of olive oil to bring out more flavor
  • Add salt (about 1 teaspoon) to a pot of water when you boil pasta, potatoes or vegetables to bring out more flavor

Here’s a great list if you’d like to know when produce is in season.

Philly Cheese Steak Stuffed Bell Peppers -

Philly Cheese Steak Stuffed Bell Peppers

Products used in this recipe:

Victorinox Fibrox 8-Inch Chef’s Knife
Stainless Steel Measuring Cups and Spoons Set
12-Inch Pre-Seasoned Cast-Iron Skillet
16×22-Inch Aluminum Sheet Pan

Recipe at-a-glance:

Difficulty: Easy
Flavor profiles: Crisp, savory, meaty, and a bit tangy.
Texture: Slight crunch of the bell peppers, combined with a soft and gooey filling.
Dietary Options/Substitutions: This recipe is gluten-free. You can omit roast beef for vegetarian.

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Philly Cheese Steak Stuffed Bell Peppers -
5 from 2 votes

Philly Cheese Steak Stuffed Bell Pepper

Philly Cheese Steak Stuffed Bell Peppers. Gluten-free Philly cheese steak with fresh green bell pepper, roast beef, provolone cheese, onions and Peperoncini.
Course Cheese Steak
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 halves
Author Plating Pixels


  • 4 large green bell peppers
  • 2 tablespoon olive oil
  • 1 white onion chopped
  • 1 cup sliced mushrooms
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons brown mustard
  • 1 7-ounce package sliced roast beef
  • 1 7-ounce package sliced provolone cheese
  • 2 –3 Mezzetta Whole Golden Greek Peperoncini chopped


  1. Preheat oven to 400º F. Cut stems off bell peppers, de-seed, rinse, and cut in half vertically. Place halves on a parchment lined baking sheet. Roast 10–15 minutes to slightly cook, then remove from oven.
  2. Meanwhile: Heat olive oil in a large skillet or non-stick pan to medium-high heat. Add onion and cook 5–7, stirring often, until translucent and fragrant. Stir in mushrooms, salt and pepper. Cook 5–7 more until lightly browned.
  3. Evenly spread mustard onto each bell pepper half. Top with vegetable mix and a slice of roast beef and cheese. Bake at 400º for 10–15 minutes, until cheese is melted and bell pepper is tender. Top with chopped Mezzetta Peperoncini.

 If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels

Share or Pin this recipe if you like it. Thanks! Let me know your thoughts in the comments below.

9 Responses

  1. Great idea, love cutting carbs any way I can. this looks especially delicious, and no sacrifice of flavor! Great recipe Matthew, we’ll be trying this!

  2. Susan says:

    What a great way to change up stuffed peppers and cut down on some of the calories of cheesesteak!

  3. I love Philly Cheesesteaks, but hate all the carbs that normally come with them, so this is the perfect solution! I will be making these next week!

  4. Suzie says:

    This sounds great. What a fantastic idea. I will be sharing in Pinterest.

  5. Misti says:

    I decided to try this but changed it up a bit. It added a bit more prep time but it was well worth it!!! It came out so delicious you didn’t even miss the roll! I made mine with roasted poblano peppers since I don’t like bell peppers once heated. I also used thinly sliced top round steak instead of deli sliced roast beef. I cut it into thin strips that I then browned in a skillet, after which I added it to a mall stock pot of simmering beef stock to which I added Lipton onion soup mix and simmered with lid on just until all of the liquid was gone (about 20-25 mins, the steak wasn’t quite covered in liquid). During this time I peeled the poblanos I had roasted then sliced down one side to open and sautéed onions and mushrooms until tender and caramelized. I then placed a slice of provolone in the bottom of each pepper, filled with the steak and onions and mushrooms then topped each with another slice of provolone. I am definitely adding this to my regular menu at home!!! Thanks for the inspiration!

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