Can I make sheet pan cheesesteak stuffed peppers ahead of time?

Absolutely! You can prepare the filling and pre-cook the peppers up to 24 hours in advance. Store them separately in the refrigerator, then assemble and bake when ready to serve. The flavors actually develop beautifully overnight.

What's the best cheese for authentic cheesesteak flavor?

While our recipe calls for provolone, authentic Philadelphia cheesesteaks often use American cheese or Cheez Whiz. Feel free to use your preference or even a combination for the ultimate cheese experience.

Can I make these sheet pan cheesesteak stuffed peppers vegetarian?

Definitely! Substitute the beef with a plant-based alternative, portobello mushrooms, or even extra-firm tofu. The caramelized onions and peppers provide much of the classic cheesesteak flavor profile. For more plant-based inspiration, check out our Chicken Teriyaki Stir Fry recipe, which can easily be adapted with tofu.

Why pre-cook the peppers separately?

Pre-cooking ensures the peppers achieve the perfect tenderness without overcooking the filling. It's a technique we also use in our popular Parmesan Crusted Chicken Sheet Pan Dinner to ensure every component is perfectly cooked.

Can I use ground beef instead of sliced steak?

Yes! Ground beef works wonderfully in this recipe and is often more budget-friendly. Cook it thoroughly before combining with the sautéed vegetables. For another delicious ground beef recipe, try our Slow Cooker Salisbury Steak Meatballs .

How do I prevent my peppers from becoming too soft or falling over?

Choose peppers with flat bottoms and thick walls. If needed, create a small foil ring under each pepper to keep them upright during baking. Avoid overcooking during the pre-cook phase—the peppers should soften slightly but maintain structural integrity.

Sheet Pan Cheesesteak Stuffed Peppers

Name: Sheet Pan Cheesesteak Stuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large bell peppers, halved and seeded; 1 lb thinly sliced steak (such as ribeye or sirloin); 1 tablespoon olive oil; 1 large onion, thinly sliced; 1 cup mushrooms, sliced; 1 teaspoon garlic powder; Salt and pepper to taste; 8 slices provolone cheese

Description

A healthier, low-carb twist on the classic Philly cheesesteak, these sheet pan stuffed peppers are filled with tender sirloin steak, sautéed onions and mushrooms, and topped with melted provolone cheese.

Ingredients

Scale

4 large bell peppers (any color), halved and seeded
1 lb sirloin steak, thinly sliced
1 medium onion, thinly sliced
8 oz mushrooms, sliced
1 tsp Italian seasoning
Salt and pepper, to taste
8 slices provolone cheese
1 tbsp olive oil

Instructions

Preheat oven to 375°F (190°C).
Place halved bell peppers on a sheet pan, cut side up. Bake for 10 minutes to soften.
In a skillet over medium heat, add olive oil and cook sliced steak until browned. Remove and set aside.
In the same skillet, sauté onions and mushrooms until tender. Season with Italian seasoning, salt, and pepper.
Return steak to the skillet and combine with the vegetables.
Fill each pre-baked pepper half with the steak and vegetable mixture.
Top each stuffed pepper with a slice of provolone cheese.
Bake in the oven for 15-20 minutes, until the cheese is melted and bubbly.
Optional: Broil for 2-3 minutes for a golden cheese topping.
Remove from oven and let cool slightly before serving.

Notes

You can substitute sirloin steak with ground beef or turkey for a different variation. For a cheesier version, add an extra slice of cheese beneath the filling. Serve with a side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg

Keywords: cheesesteak, stuffed peppers, sheet pan, low carb, dinner