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BBQ Cheesesteak Stuffed Peppers

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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!

Serving the cheesesteak stuffed peppers

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Full Recipe Ingredients/Instructions are available in the 
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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 Tbsp 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.
Bell peppers in a baking dish
  • Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and mushrooms and sauté until softened, about 5 minutes.
Onions cooking in a pan
  • Remove mushrooms and onions from skillet, add steak in a single layer, and cook until browned, about 1-2 minutes each side.
Mushrooms cooking in a pan
  • Remove from heat and add ingredients back to the pan, along with 1/4 cup of bbq sauce. Stir to combine.
The filling ingredients cooking together
  • When peppers are done, remove from the oven. Fill peppers with steak mixture
The cheesesteak filling in the pepper halves
  • Top each pepper with cheese and fried onions.
Cheese placed on top of the peppers
  • Place back in oven and bake until cheese has melted, about 5 minutes.
The peppers with melted cheese on top

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:

Close up of the cheesesteak stuffed peppers

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

BBQ Cheesesteak Stuffed Peppers

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!
Course Main Course
Cuisine American
Keyword bbq stuffed peppers, cheeseteak stuffed peppers, phily cheesesteak stuffed peppers
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 489kcal
Author Tanya

Ingredients

  • 1 ½ Tbsp olive oil separated
  • 4 bell peppers cut in half, seeds and membrane removed
  • 1 lb ribeye steak sliced thin
  • 1 yellow onion sliced
  • 4 Oz white mushrooms sliced
  • 4 slices provolone cheese
  • ¼ cup BBQ Sauce
  • ¼ cup french fried onions
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400.
  • Place a ½ Tbsp olive oil in the bottom of a 9×13 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.

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.

Nutrition

Calories: 489kcal | Carbohydrates: 20g | Protein: 33g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 536mg | Potassium: 766mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4034IU | Vitamin C: 155mg | Calcium: 244mg | Iron: 3mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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