This mouthwatering recipe for Philly Cheesesteak Stuffed Peppers is an easy way to transform basic
ingredients into a restaurant-worthy main dish. Ribeye steak, provolone cheese, rice and bell peppers
cornbine for flavorful results the whole family will love.
What can I use instead of ribeye steak?
You can substitute other cuts of beef like sirloin, flank steak, or even ground beef. Chicken or turkey
would also work welL
Can I make these ahead of time?
Yes! Assemble the stuffed peppers completely and store them covered in the refrigerator for up to 24
hours before baking. Add 5-10 extra minutes to the broiling time.
What sides go well with this dish?
These stuffed peppers would pair nicely with sautéed vegetables like broccoli or asparaws, a fresh
salad, oven-baked fries or tater tots, or even pasta or rice.
Can I freeze the stuffed peppers?
You can indeed freeze baked or unbaked stuffed peppers for up to 3 months_ Let it thaw completely
before reheating at 3SO’F for 30-40 minutes. The texture may become slightly softer after freezing.

What if I don’t have provolone cheese?
Provolone provides the classic Philly cheesesteak flavor, but you can substitute with mozzarella, Swiss,
cheddar, Monterey Jack or pepper jack cheese if needed.
Do I need to use white rice?
No, white rice works well but any type of cooked rice like brown, jasmine or basmati rice can be used.
Even riced cauliflower makes a tasty lower-carb option.
Can I make these peppers spicier?
Absolutely’ Add more cayenne pepper or other spices like chili powder, paprika or red pepper flakes to
amp up the heat.
What do I do if the peppers won’t stand up?
Cut a very thin slice off the bottom of the peppers so they have a flat, even surface to stand upright on.
You can also set them in a baking dish or pan instead of freestanding
Ingredients:
• pound ribeye steak, fat trimmed and thinly sliced
• 3 bell peppers. tops cut off and sliced, membranes and seeds removed
• 1 cup cooked white rice
cup thinly sliced white onion
• 3 slices provolone cheese
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• Pinch of cayenne pepper
• 2 tablespoons olive oil
Instructions:
1. Preheat oven to 350’F (175’C). Place bell peppers on a baking sheet and bake for 15 minutes to
soften.

2. In a skillet over medium-high heat, heat olive oil. Season ribeye steak slices with salt, pepper, garlic
powder and cayenne pepper Add steak and onion to skillet and cook for 5-7 minutes, until steak
reaches desired doneness.
3. Remove bell peppers from oven. Layer cooked rice, steak-onion mixture, and provolone cheese into
bell peppers.
4. Set oven to broil. Broil stuffed peppers for 2-3 minutes until cheese is melted and starting to brovm.
O
S. Serve stuffed peppers immediately while hot and cheese is still melted. Enjoy!
Notes:
Cooking times may vary based on thickness of steak and size of bell peppers. Adjust accordingly.
Feel free to adjust spice amounts to your taste preference.