Cheesesteak-Stuffed Peppers

published Sep 12, 2020
Cheesesteak Stuffed Peppers

The best parts of this iconic sandwich stuffed into a pepper.

Serves4 to 6

Prep30 minutes

Cook30 minutes

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Stuffed peppers on sheet pan.
Credit: Photo: Jason Rampe |Food Stylist: Amelia Rampe

If you’ve ever stood in line outside Pat’s Cheesesteak in Philadelphia, you know how beloved the iconic sandwich is to locals and tourists alike. The line forms before lunchtime and when you get to the window, you better be ready with your order or they’ll send you to the back. Minutes later, you’ll be treated to a hoagie roll stuffed with caramelized onions, bell peppers, and thinly sliced steak, and oozing with provolone, American, or, as the locals say, “with whiz.”

Everyone knows the best part of a Philly cheesesteak is the filling, so I transformed those components into a delicious stuffed pepper (you won’t even miss the bread). Plus, mixing cheese into the filling and adding more on top gives these peppers an unctuousness that will keep you coming back for more.

Credit: Photo: Jason Rampe | Food Stylist: Amelia Rampe

Cheesesteak-Stuffed Peppers in 4 Easy Steps

  1. Blanch the bell peppers. Instead of using peppers in the filling, I use them to house the filling. You’ll start by blanching them in boiling water, which par-cooks them so your pepper is crisp-tender and perfectly cooked after its later stint under the broiler.
  2. Prep and cook the steak. While the peppers cool, thinly slice par-frozen boneless short ribs (freezing helps you shave off very thin slices). Using boneless short ribs, which aren’t actually short ribs but are cut from the chuck, ensures the most tender bite of beef, as does slicing it against the grain. (Alternatively, use sirloin or ribeye). You only need to cook the beef for a couple of minutes — any longer and it will become tough.
  3. Caramelize the onions. Reserve the beef in a bowl and deeply caramelize the onions in its fat and juices. Add to the beef along with chopped cheese, then toss so the cheese is intertwined with all the beef and onions.
  4. Stuff the peppers and broil. Fill the pepper halves with the cheesy beef and top with another layer of cheese. Broil the peppers until the cheese is melty then serve.

Cheesesteak Stuffed Peppers

The best parts of this iconic sandwich stuffed into a pepper.

Prep time 30 minutes

Cook time 30 minutes

Serves 4 to 6

Nutritional Info


  • 1 pound

    boneless beef short ribs

  • 4

    medium bell peppers, any color

  • 2

    medium yellow onions

  • 2 cloves


  • 12 slices

    American or Provolone cheese (about 9 ounces)

  • 2 tablespoons

    vegetable oil

  • 2 teaspoons

    kosher salt, divided, plus more as needed

  • 1/2 teaspoon

    freshly ground ground black pepper


  1. Freeze 1 pound boneless short ribs in the freezer until half frozen but still sliceable, about 1 hour. Meanwhile, prepare the peppers, aromatics, and cheese.

  2. Bring a large pot of salted water to boil. Fit a wire rack in a large baking sheet. Cut 4 bell peppers in half lengthwise, then trim out the inner core and trim the pale ribs in the center, leaving the stem intact. Add the peppers to the boiling water and blanch until they deepen in color and the stems are bright green, about 2 minutes. Transfer to the wire rack skin-side up to drain and cool.

  3. Halve and cut 2 medium onions into 1/4-inch thick slices. Finely chop 2 cloves garlic. Coarsely chop 4 of the cheese slices.

  4. Cut the short ribs across the grain into 1/8-inch thick (or thinner) slices. Heat 2 tablespoons in a large skillet over medium-high heat until shimmering. Add the beef, garlic, 1 1/2 teaspoons of the kosher salt, and 1/2 teaspoon black pepper. Cook, stirring and breaking up the pieces, until the beef is just cooked through, 3 to 4 minutes. Using tongs, transfer to a large bowl.

  5. Reduce the heat to medium, add the onions and remaining 1/2 teaspoon kosher salt to the pan, and cook, stirring occasionally, until deep golden brown, about 20 minutes. Meanwhile, arrange an oven rack 6 inches from the broiling element and heat the oven to broil.

  6. Transfer the onions to the bowl with the beef. Add the chopped cheese and stir to combine. Taste and season with more salt and pepper as needed.

  7. Remove the peppers and wire rack from the baking sheet. Wipe away any moisture from the baking sheet with a paper towel. Place the peppers cut-side up on the baking sheet. Season each pepper with a small pinch of kosher salt. Divide the filling among the peppers (1/3 to 1/2 cup each). Divide the remaining 8 slices cheese over the peppers. Broil until the cheese on top is melted, 2 to 3 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.