These cheesesteak stuffed peppers are a delicious and easy weeknight meal that the whole family will loved. Cooked in tangy BBQ sauce, the filling is loaded with flavor!
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Hands up who loves Cheesesteak?!
This recipe turns one of my favorite sandwiches into a delicious weeknight meal that's super easy to prep.
Big on flavor, the bell pepper filling is cooked with BBQ sauce for a wonderfully tangy and sweet dish that you'll want to make time and time again!
How to make BBQ cheesesteak stuffed peppers
- Preheat your oven to 400 degrees Fahrenheit.
- Slice the 1 lb of ribeye steak, 4 oz of white mushrooms, and 1 whole onion. For the steak, make sure to chill the steak for 30 minutes in the freezer and then thinly slice it against the grain.
- Cut 4 bell peppers in half and remove the seeds and membrane.
- Place a ½ tablespoon olive oil in the bottom of a 9×13 baking dish and spread over the bottom. Add peppers, cut side down into the baking dish. Cover with foil and bake for 30-35 minutes, until the peppers have softened.
- Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and mushrooms and sauté until softened, about 5 minutes.
- Remove mushrooms and onions from skillet, add steak in a single layer, and cook until browned, about 1-2 minutes each side.
- Remove from heat and add ingredients back to the pan, along with ¼ cup of bbq sauce. Stir to combine.
- When peppers are done, remove from the oven. Fill peppers with steak mixture
- Top each pepper with cheese and fried onions.
- Place back in oven and bake until cheese has melted, about 5 minutes.
Can you make them ahead of time?
These peppers are great for meal prep! You can make the filling 3 days ahead of time and keep it covered in the fridge to stuff the peppers later. The stuffed peppers can be kept in an airtight container in the fridge for 3 days and gently reheated in the oven to serve.
What's the best steak to use?
Ribeye steak is the best to use for these stuffed peppers. It's super flavorful and has a wonderful juicy texture. The strips only need a short amount of cooking, perfect for a weeknight meal. If you can't get ribeye, sirloin will also work well.
What do you serve with the stuffed peppers?
These peppers are great to serve with a side salad, or something more filling like rice, potatoes or veggie sides. Try them with:
- Instant Pot Cajun Dirty Rice
- Kale and Broccoli Salad
- Buttery Instant Pot Green Beans and Potatoes
- Air Fryer French Fries
Recipe Notes and Tips
- Take care not to over cook the steak or it can become chewy.
- Use your favorite BBQ sauce or make your own.
- I like to use a mixture of green and red bell peppers, but you can use any colors you like.
More Easy Weeknight Meals
- Garlic Butter Cheese Steak Sandwiches
- Quick and Easy Mongolian Beef
- Easy Instant Pot Chicken and Potatoes
- Shredded Italian Beef Sandwiches
- Rasta Pasta
- Classic Stuffed Bell Peppers
BBQ Cheesesteak Stuffed Peppers
Ingredients
Instructions
- Preheat oven to 400.
- Place a ½ tablespoon olive oil in the bottom of a 9x13 baking dish and spread over the bottom. Add peppers, cut side down into the platter. Cover with foil and bake for 30-35 minutes, until the peppers have softened.
- Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and mushrooms and sauté until softened, about 5 minutes.
- Remove mushrooms and onions from skillet, add steak in a single layer, and cook until browned, about 1-2 minutes each side.
- Remove from heat and add ingredients back to the pan, along with bbq sauce. Stir to combine.
- When peppers are done, remove from the oven. Fill peppers with steak mixture and top each pepper with cheese and fried onions. Place in oven and bake until cheese has melted, about 5 minutes.
Nutrition
Notes
- Take care not to over cook the steak or it can become chewy.
- Use your favorite BBQ sauce or make your own.
- I like to use a mixture of green and red bell peppers, but you can use any colors you like.
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