Philly Cheesesteak Stuffed Peppers

Why You’ll Love This Recipe

Philly Cheesesteak Stuffed Peppers are a low-carb, flavor-packed twist on the classic sandwich. Tender bell peppers are filled with sautéed steak, onions, and mushrooms, then topped with melted provolone or mozzarella for a cheesy finish. It’s a hearty, satisfying meal that delivers all the flavors of a Philly cheesesteak without the bread.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

green bell peppers (halved and seeded)thinly sliced steak (like ribeye or sirloin)onions (thinly sliced)mushrooms (optional)salt and black peppergarlic (minced)olive oilWorcestershire sauceprovolone or mozzarella cheese (slices or shredded)

directions

Preheat oven to 375°F (190°C).

Slice bell peppers in half lengthwise, remove seeds and ribs, and place cut side up in a baking dish.

Lightly drizzle with olive oil and roast for 10–15 minutes to soften slightly.

Meanwhile, in a skillet, heat olive oil over medium heat and sauté onions and mushrooms until softened.

Add garlic and cook for 1 minute, then add thinly sliced steak, season with salt and pepper, and cook until browned.

Stir in a splash of Worcestershire sauce and remove from heat.

Remove peppers from oven and stuff each half with the steak mixture.

Top each with a slice of provolone or a generous sprinkle of shredded cheese.

Return to the oven and bake for another 10–15 minutes, until cheese is melted and bubbly.

Serve warm with fresh herbs or extra sauce if desired.

Servings and timing

This recipe serves 4 people (8 pepper halves).Preparation time: 15 minutesInitial roasting time: 15 minutesStuffing and final bake: 15 minutesTotal time: 45 minutes

Variations

Use red or yellow peppers for a sweeter flavor.

Add hot peppers or chili flakes for a spicy version.

Swap beef for thinly sliced chicken or deli roast beef for convenience.

Mix in cream cheese or cheese sauce for a creamier filling.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in the oven at 350°F for 10–15 minutes or microwave for 1–2 minutes until heated through.Stuffed peppers can be frozen—wrap tightly and freeze for up to 2 months. Thaw before reheating.

FAQs

Can I make these ahead of time?

Yes, assemble up to 1 day in advance and bake when ready to serve.

What kind of steak is best?

Ribeye, sirloin, or shaved beef are all great options.

Do I have to cook the peppers before stuffing?

Pre-roasting softens the peppers and shortens bake time, but you can skip it for firmer peppers.

Can I make it vegetarian?

Yes, replace steak with sautéed mushrooms, onions, and bell pepper strips or plant-based meat.

What cheese melts best?

Provolone gives classic flavor, but mozzarella or white American also melt beautifully.

Can I use ground beef?

Yes, just cook it fully before adding to the filling.

Is this keto-friendly?

Yes, it’s naturally low in carbs and fits into a keto diet.

Can I grill the stuffed peppers?

Yes, grill over indirect heat with the lid closed until the cheese is melted and filling is hot.

Can I add rice or quinoa?

Sure—add cooked grains to the filling for a heartier dish.

What sides go well with this?

Serve with a salad, roasted vegetables, or garlic cauliflower mash.

Conclusion

Philly Cheesesteak Stuffed Peppers are a delicious, low-carb dinner that captures all the savory goodness of a classic sandwich without the bun. Easy to make, customizable, and loaded with melty cheese and tender steak, this dish is a weeknight winner the whole family will love.

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