Mini Philly Cheesesteak Stuffed Peppers Recipe

Introduction

These Mini Philly Cheesesteak Stuffed Peppers are a fun, bite-sized twist on the classic sandwich. Filled with tender sirloin, sautéed veggies, and melty cheese, they make a perfect appetizer or snack. Easy to prepare and full of flavor, they’re sure to impress at any gathering.

Ingredients

• 1 tablespoon olive oil
• ½ onion, small dice (about ½ cup)
• ½ green bell pepper, small dice (about ¾ cup)
• 2½ ounces mushrooms, small dice (about 1 cup)
• 8 ounces top round sirloin beef, chopped
• Salt, to taste
• 24 mini sweet peppers, halved and seeded
• 1½ cups shredded cheese (provolone or sharp white cheddar recommended)

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the onion, green bell pepper, and mushrooms. Cook for 5–6 minutes, stirring frequently, until the vegetables are tender.
2. Step 2: Add the chopped sirloin beef to the skillet. Cook for an additional 2–3 minutes until the beef is cooked through. Remove from heat and let cool for about 10 minutes. Season with salt to taste.
3. Step 3: Preheat your oven to 375ºF (191ºC). Line a large baking sheet with foil, parchment paper, or a silicone mat. Arrange the mini pepper halves cut side up on the baking sheet.
4. Step 4: Sprinkle a small amount of shredded cheese into the bottom of each pepper half. Using your fingers or a spoon, stuff each pepper with a generous pinch of the steak mixture. Top each pepper with more cheese, pressing gently to secure.
5. Step 5: Bake the stuffed peppers for 20–25 minutes, until the cheese is bubbly and the peppers are tender. Serve warm for the best flavor and texture.

Tips & Variations

• Use Baby Bella mushrooms for a rich, earthy flavor.
• For convenience, use pre-cooked, chopped top sirloin from the deli to save time.
• If mini peppers aren’t available, try using 4 large bell peppers: remove the tops and seeds, place in an 8″ baking dish, and bake for 30–35 minutes following the same filling method.
• Provolone or sharp white cheddar cheese work best for a classic Philly cheesesteak taste.
• Make ahead by stuffing the peppers and covering tightly. Keep refrigerated up to 2 days before baking.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 250ºF (121ºC) oven for about 10 minutes or toast in a toaster oven until heated through and the cheese is melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beef?

Yes, you can substitute top round sirloin with ribeye or flank steak for a different flavor and tenderness, but cook times may vary slightly.

Can I prepare these ahead of time?

Absolutely. You can stuff the peppers and refrigerate them for up to 2 days before baking, making them a convenient option for meal prep or entertaining.

Mini Philly Cheesesteak Stuffed Peppers Recipe

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Mini Philly Cheesesteak Stuffed Peppers are a delicious and bite-sized twist on the classic Philly cheesesteak sandwich. Tender top round sirloin beef, sautéed with onions, green bell peppers, and mushrooms, is stuffed into sweet mini peppers and topped with melted cheese, then baked to bubbly perfection. This recipe is perfect for appetizers, snacks, or a light meal and can be made ahead and refrigerated before baking.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 mini pepper halves 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• ½ onion, small dice (approximately ½ cup)
• ½ green bell pepper, small dice (approximately ¾ cup)
• 2 and ½ ounces Baby Bella mushrooms, small dice (approximately 1 cup)
• 24 mini sweet peppers, halved and seeded

Meat

• 8 ounces top round sirloin beef, chopped

Other

• 1 Tablespoon olive oil
• Salt, to taste
• 1 and ½ cups shredded cheese (preferably provolone or sharp white cheddar)

Instructions

1. Sauté Vegetables: Add the olive oil to a large skillet and heat over medium-high heat until warm. Add the diced onion, green bell pepper, and mushrooms to the skillet. Cook for 5-6 minutes, stirring frequently, until the vegetables are tender.
2. Cook Beef Mixture: Add the chopped top round sirloin beef to the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes until the beef is cooked through. Set the mixture aside and allow it to cool for about 10 minutes. Taste and add salt as needed.
3. Preheat Oven and Prepare Peppers: Preheat your oven to 375ºF (191ºC). Line a large baking sheet with foil, parchment paper, or a silicone baking mat. Lay each halved mini sweet pepper cut side up on the baking sheet.
4. Stuff Peppers: Sprinkle a small amount of shredded cheese in the bottom of each pepper half. Using your fingers, stuff each pepper with a large pinch of the steak and vegetable filling until all filling is used. Top each pepper with a bit more shredded cheese, pressing gently to adhere if needed. You can cover and refrigerate the stuffed peppers for up to 2 days before baking.
5. Bake: Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the cheese is bubbly and peppers are tender.
6. Serve and Store: Serve the peppers immediately for best taste and texture. Leftover stuffed peppers can be stored covered in the refrigerator for up to 3 days. To reheat, bake in a 250ºF (121ºC) oven for 10 minutes or toast in a toaster oven.

Notes

• Mushrooms: Baby Bella mushrooms are preferred for their flavor and texture.
• Top Sirloin: Using pre-cooked and chopped deli sirloin speeds up preparation; cooking raw beef will increase time and prep.
• Alternative Peppers: You may use 4 large bell peppers by removing tops and cleaning out insides; bake in an 8″ baking dish for 30-35 minutes.
• Cheese: Provolone or sharp white cheddar work best for flavor.

Keywords: Philly cheesesteak, stuffed peppers, mini peppers, appetizer, baked cheesesteak, finger food, party snacks