Of course! A “Philly Cheesesteak Stuffed” dish takes all the iconic flavors of the sandwich—thinly sliced steak, melted cheese, and savory onions and peppers—and packages them into a fun, shareable, or portion-controlled format.
Here are a few fantastic ways to make it, from stuffed peppers to the ultimate stuffed bread loaf.
Version 1: Philly Cheesesteak Stuffed Bell Peppers (Low-Carb Favorite)
This is a classic, gluten-free option that’s as delicious as it is colorful.
Ingredients:
· 4 large bell peppers (any color), tops cut off, seeds and ribs removed
· 1 tbsp olive oil
· 1 lb ribeye steak, very thinly sliced (or shaved steak)
· 1 large onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 8 oz sliced mushrooms (optional)
· 2 cloves garlic, minced
· 8 slices Provolone cheese (or Cheez Whiz for authenticity!)
· Salt, black pepper, and garlic powder to taste
Instructions:
- Preheat: Preheat oven to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish. If they won’t stand upright, slice a thin piece off the bottom to level them.
- Sauté Veggies: In a large skillet, heat olive oil over medium-high heat. Add the sliced onions, sliced green pepper, and mushrooms (if using). Cook until softened and caramelized, about 8-10 minutes. Add garlic and cook for 1 more minute. Remove the veggie mix to a bowl.
- Cook the Steak: Increase the heat to high. Add the thinly sliced steak to the hot skillet, seasoning generously with salt, pepper, and garlic powder. Cook, breaking it up, until just browned (about 3-4 minutes). Do not overcook.
- Combine: Drain any excess liquid from the skillet. Return the veggie mix to the skillet with the steak and stir to combine.
- Stuff & Cheese: Divide the steak and veggie mixture evenly among the four bell peppers. Top each one with 2 slices of Provolone cheese.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the peppers are tender-crisp and the cheese is bubbly and slightly browned.
Version 2: The Ultimate Philly Cheesesteak Stuffed Bread Loaf
This is the showstopper! A whole loaf of bread hollowed out and stuffed with the cheesy steak filling.
Ingredients:
· 1 large round or oval sourdough or Italian bread loaf (about 1 lb)
· 1 lb ribeye steak, very thinly sliced
· 1 large onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 8 oz Provolone cheese, shredded (or a mix of Provolone and White American)
· 2 tbsp butter, melted
· 1 tbsp olive oil
· 1 tsp Worcestershire sauce
· Salt and pepper to taste
· Optional: ¼ cup banana peppers, chopped
Instructions:
- Preheat & Prep Bread: Preheat oven to 350°F (175°C). Slice the top 1/4 off the bread loaf. Carefully hollow out the inside, leaving a 1-inch thick shell. (Save the inside bread for breadcrumbs another time). Place the bread shell and its top on a baking sheet.
- Make Filling: Heat olive oil in a large skillet over medium-high heat. Sauté onions and green peppers until soft. Add the thinly sliced steak and cook until no longer pink. Season with Worcestershire sauce, salt, and pepper. Drain any excess liquid.
- Combine & Stuff: Remove the skillet from heat. Stir in most of the shredded cheese (reserving some for the top) until melted and creamy. Stir in banana peppers if using. Spoon the cheesy steak mixture into the hollowed-out bread loaf.
- Top and Bake: Sprinkle the remaining cheese on top. Place the bread “lid” back on at a slight angle. Brush the outside of the entire loaf with melted butter.
- Bake: Bake for 15-20 minutes, or until the bread is crispy and the cheese is completely melted and bubbly.
- Serve: Let it rest for 5 minutes, then slice into thick wedges and serve immediately.
Version 3: Philly Cheesesteak Stuffed Rolls (Perfect for Parties)
Individual stuffed rolls that are easy to hold and eat.
Ingredients:
· 6 large hoagie rolls or sub rolls
· 1 lb shaved steak
· 1 onion, thinly sliced
· 8 slices Provolone or White American cheese
· 2 tbsp butter, softened
· 1 tbsp olive oil
· Salt, pepper, garlic powder
Instructions:
- Preheat: Preheat oven to 350°F (175°C).
- Prepare Rolls: Slice the top third off each hoagie roll. Use your fingers to gently hollow out the bottom part, creating a “boat.” Discard or save the removed bread.
- Make Filling: Sauté onions in olive oil until soft. Add steak and cook until browned. Season well. Drain liquid.
- Stuff: Divide the steak and onion mixture among the hollowed-out rolls. Top with a slice of cheese (torn to fit).
- Butter & Bake: Spread the softened butter on the inside of the roll tops. Place the tops back on the stuffed bottoms. Wrap each roll tightly in aluminum foil.
- Bake: Bake for 15-20 minutes until the cheese is melted and the rolls are warm. For a crispy top, unwrap for the last 5 minutes.
Pro-Tips for the Perfect “Stuffed” Philly
· The Steak is Key: The #1 secret is thinly sliced meat. Ask your butcher to shave a ribeye for you, or partially freeze a steak for 30-60 minutes to make slicing it paper-thin much easier.
· Drain the Liquid: After cooking the steak and veggies, be sure to drain the excess liquid from the skillet. This prevents your stuffed creation from becoming soggy.
· Cheese Choices: While Provolone is a classic, the true Philly options are Cheez Whiz (for the ultimate authentic, meldy experience) or White American (for a super creamy melt).
· Get Creative: Feel free to add sliced mushrooms or a hot pepper like cherry peppers or jalapeños for a kick.
No matter which version you choose, you’re in for a hearty, cheesy, and deeply satisfying meal