These easy prime rib Philly cheesesteak stuffed peppers are a tasty combination of tender pieces of leftover prime rib, mushrooms, onions, and melted cheese! Use leftover steak, roast beef, or pot roast to make these delightful stuffed bell peppers any night of the week!
Upgrade your stuffed peppers game with tender, delicious pieces of your prime rib leftovers!
I love to take classic flavors and combine them for amazing results - and these stuffed peppers are no exception! Rich, flavorful pieces of leftover prime rib are sauteed with mushrooms and onions then stuffed into sweet bell peppers!
Top it all off with lots of cheese and you have a family-approved dinner! Swap out the prime rib for other beef leftovers to enjoy them any time of the year!
🥘 Ingredients
- 4 Bell Peppers (red, orange, yellow, or green bell peppers - de-seeded and sliced in half)
- 2 tablespoons Olive Oil (extra virgin - divided into 2 portions of 1 tablespoon each)
- Salt & Pepper (to taste)
- 1 ½ cups Mushrooms (cleaned and sliced - about 5 mushrooms per cup)
- ½ cup Yellow Onion (1 small onion, sliced)
- ½ pound Prime Rib Roast (sliced or cut into bite-size chunks)
- 2 cups Mozzarella Cheese (grated - or a combination of cheeses)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
1 2 3 4
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Place the halved bell peppers (red, green, orange, or yellow) onto the prepared baking sheet and drizzle with the first 1 tablespoon portion of olive oil. Season with salt and pepper then bake for 10 minutes.
- In a large skillet or frying pan heat the second 1 tablespoon portion of olive oil to medium-high heat until just beginning to smoke. Add the mushrooms and saute for 3 minutes until tender and their juices have been released, then add the onions and saute an additional 2 minutes. Add the sliced prime rib leftovers and toss with sauteed mushrooms and onions until softened.
- Remove the bell peppers from the oven and portion the prime rib, mushrooms, and onions between the 6 bell pepper halves. Top each filled pepper with shredded mozzarella then return to your oven and finish cooking for 15 minutes.
- Once done, sprinkle with chopped parsley and serve immediately.
😋 Other Great Prime Rib Leftovers
Check out all of my tasty leftover prime rib recipes collection on one page!
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📖 Recipe Card
Prime Rib Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 bell peppers (red, orange, yellow, or green bell peppers - deseeded and sliced in half)
- 2 tablespoon olive oil (extra virgin - divided into 2 portions of 1 tablespoon each)
- each, salt & pepper (to taste)
- 1 ½ cups mushrooms (cleaned and sliced - about 5 mushrooms per cup)
- ½ cup yellow onion (1 small onion, sliced)
- ½ pound prime rib roast (sliced or cut into bite-size chunks)
- 2 cups mozzarella cheese (grated - or a combination of cheeses)
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Place the halved bell peppers (red, green, orange, or yellow) onto the prepared baking sheet and drizzle with the first 1 tablespoon portion of olive oil. Season with salt and pepper then bake for 10 minutes.4 bell peppers, 2 tablespoon olive oil, each, salt & pepper
- In a large skillet or frying pan heat the second 1 tablespoon portion of olive oil to medium-high heat until just beginning to smoke. Add the mushrooms and saute for 3 minutes until tender and their juices have been released, then add the onions and saute an additional 2 minutes. Add the sliced prime rib leftovers and toss with sauteed mushrooms and onions until softened.2 tablespoon olive oil, ½ pound prime rib roast, 1 ½ cups mushrooms, ½ cup yellow onion
- Remove the bell peppers from the oven and portion the prime rib, mushrooms, and onions between the 6 bell pepper halves. Top each filled pepper with shredded mozzarella then return to your oven and finish cooking for 15 minutes.2 cups mozzarella cheese
- Once done, sprinkle with chopped parsley and serve immediately.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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