Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers are a creative and flavorful twist on the classic Philly cheesesteak sandwich. Instead of a traditional hoagie roll, this recipe uses roasted bell peppers as a low-carb, gluten-free vessel for tender strips of steak, sautéed onions, mushrooms, and gooey melted cheese. It’s a wholesome, satisfying dish that delivers all the savory goodness of the original without the bread.

Why You’ll Love This Recipe

• Low in carbs and gluten-free

• Packed with savory, cheesy flavor

• A great option for meal prep or weeknight dinners

• Easily customizable with different meats or cheeses

• A creative way to enjoy a classic comfort food

• Ideal for anyone following a keto or low-carb lifestyle

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bell peppers

• Sirloin steak, thinly sliced

• Olive oil

• Onion, thinly sliced

• Mushrooms, sliced

• Garlic, minced

• Provolone cheese slices

• Salt and pepper

• Optional: Worcestershire sauce

Directions

1. Preheat the oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.

2. Bake the peppers for 25–30 minutes, or until they begin to soften but still hold their shape.

3. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the onions and sauté for 4–5 minutes until they start to soften. Add the mushrooms and cook until tender. Stir in the garlic and cook for another 30 seconds.

4. Cook the steak: Increase heat to medium-high. Add the thinly sliced steak to the skillet. Season with salt, pepper, and optional Worcestershire sauce. Cook until the meat is just browned and cooked through.

5. Stuff the peppers: Remove the peppers from the oven and fill each half with the steak mixture. Top each with a slice of provolone cheese.

6. Bake again: Return the stuffed peppers to the oven and bake for 10–15 minutes, until the cheese is melted and bubbly.

7. Serve warm and enjoy.

Servings and timing

• Servings: Makes 6 stuffed pepper halves (3 full peppers), serves 3 to 6 people

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Variations

• Change the meat: Use ground beef, chicken, or turkey instead of steak.

• Swap the cheese: Try mozzarella, cheddar, Swiss, or pepper jack for a different flavor.

• Add heat: Include jalapeños or hot sauce for a spicy kick.

• Make it vegetarian: Use mushrooms, lentils, or a plant-based protein as the filling instead of meat.

• Add grains: Mix in cooked rice or quinoa for a heartier option.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes. You can also microwave them, though the peppers may become softer.

• Freezing: While possible, freezing may affect texture. If freezing, wrap each pepper tightly and store in a freezer-safe container for up to 2 months.

FAQs

How do I prevent the peppers from becoming too soft?

Pre-bake the peppers just until they start to soften. This ensures they hold their shape when stuffed and baked again.

Can I prepare these stuffed peppers ahead of time?

Yes. Assemble the stuffed peppers and store them in the refrigerator. Bake them just before serving.

What kind of steak is best for this recipe?

Sirloin, ribeye, or flank steak work well. The key is to slice the steak very thinly against the grain.

Do I need to cook the steak before stuffing the peppers?

Yes, cooking the steak first ensures it’s flavorful and fully done when the peppers are baked.

Can I make these peppers dairy-free?

You can use a dairy-free cheese substitute or omit the cheese altogether, although it will change the flavor profile.

Are these suitable for a keto diet?

Yes, this recipe is naturally low in carbs and high in protein and fat, making it keto-friendly.

Can I use ground meat instead of sliced steak?

Yes, ground beef or turkey can be used as a substitute. Just be sure to cook it thoroughly before stuffing the peppers.

What side dishes go well with this?

These peppers pair well with a green salad, cauliflower rice, or roasted vegetables.

Can I grill the peppers instead of baking?

Yes, grilling the peppers adds a smoky flavor. Just be careful not to over-char them before stuffing.

How do I keep the filling from becoming watery?

Cook the mushrooms and onions thoroughly so they release and evaporate their moisture before stuffing the peppers.

Conclusion

Philly Cheesesteak Stuffed Peppers are a delicious and healthier alternative to the traditional sandwich. With tender steak, flavorful vegetables, and melted cheese nestled in sweet roasted peppers, this dish is sure to satisfy. Whether you’re following a low-carb diet or just looking for a creative dinner idea, this recipe offers versatility, comfort, and great taste in every bite.