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Home » Recipes » Main Dish

Last Updated: Dec 20, 2021 by Angela Latimer · Leave a Comment

Prime Rib Philly Cheesesteak Stuffed Peppers

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Overhead pin image with text of stuffed peppers on parchment paper.

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!

Overhead image of stuffed peppers on parchment paper.
Combine some classic flavors to make these prime rib Philly cheesesteak stuffed peppers for a great family dinner!

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!

Jump to:
  • 🥘 Ingredients
  • 🔪 Instructions
  • 😋 Other Great Prime Rib Leftovers
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 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

  • Process image 1 cut open peppers.
    1
  • Process image 2 showing cooking the filling.
    2
  • Process image 3 showing stuffing the peppers.
    3
  • Process image 4 showing adding cheese to the peppers.
    4
  1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Once done, sprinkle with chopped parsley and serve immediately.
Tall overhead image of stuffed peppers on parchment paper.

😋 Other Great Prime Rib Leftovers


Check out all of my tasty leftover prime rib recipes collection on one page!

  • Prime Rib Ragu
  • Stroganoff
  • Philly Cheesesteak
  • Beef & Barley Soup
  • Prime Rib Chilli

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Overhead image of stuffed peppers on parchment paper.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 7 reviews

Prime Rib Philly Cheesesteak Stuffed Peppers

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!
Author | Angela Latimer
Servings: 8 servings
Calories: 225kcal
Prep 10 minutes minutes
Cooking 45 minutes minutes
Total Time 55 minutes minutes
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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)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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.
  • 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.

Nutrition

Calories: 225kcal (11%) | Carbohydrates: 6g (2%) | Protein: 11g (22%) | Fat: 18g (28%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 39mg (13%) | Sodium: 192mg (8%) | Potassium: 279mg (8%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 2052IU (41%) | Vitamin C: 77mg (93%) | Calcium: 150mg (15%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Appetizers, Beef Dishes, Leftover Ideas, Main Dish
Cuisine American
« Omelet Roll
Prime Rib Philly Stuffed Mushrooms »

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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