Philly Cheesesteak Stuffed Peppers

Philly cheesesteak stuffed peppers combine two classics into one low-carb, satisfying meal packed with flavor.

Why this recipe works

Colorful bell peppers take sliced steak, onion, mushrooms, and melty cheese on the ride of their lives in these low-carb Philly cheesesteak stuffed peppers!

A deconstructed Philly cheesesteak sandwich packed inside a hollowed-out bell pepper as the vehicle ups the game. All the same delicious flavors of the sandwich with a low-calorie, nutrient-dense “bun”. Who said good eats had to be bad for you?

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PEPPERS – Stuffed peppers can be made with any color bell pepper you prefer. Orange and red bell peppers tend to be the sweetest with yellow coming in third place. We use green bell pepper in the filling, but you can use it as the base as well. Choose bell peppers that are roughly the same size.

BEEF – Thinly sliced ribeye is the traditional beef of choice for Philly cheesesteaks, so that is what we are using here. You can substitute with flank steak or top round. It’s definitely doable to make these stuffed peppers with ground sirloin as well!

FILLING – Sliced green bell pepper, red onion, and sliced mushrooms add texture and flavor. 

CHEESE – Either shredded mozzarella, provolone, or white American cheese will work on top of your peppers. Go with your favorite. We chose to do a combination of mozzarella and provolone in ours.

How to Make Philly Cheesesteak Stuffed Peppers

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375 F.
2. Slice orange bell pepper in half lengthwise and remove seeds and pith. Repeat for red and yellow peppers.
3. Brush the outside of each bell pepper with olive oil.
4. Place pepper halves, cut side down, into a baking dish. Bake for 25-30 minutes.
5. Heat one tablespoon of olive oil in a skillet over medium-high heat until shimmering.
6. Add sliced steak to the skillet and season with garlic salt, black pepper, and onion powder.
7. Add sliced green pepper, red onion, and sliced mushrooms. Cook, turning frequently, until no pink remains in meat and vegetables are tender crisp. Remove from heat.
8. Layer mozzarella cheese, meat and vegetable mixture, then more mozzarella cheese. Continue until all pepper halves are stuffed.
9. Bake for 6-10 minutes, or until cheese is melted and browned to your liking.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your Philly cheesesteak stuffed peppers on their own or with a crisp dinner salad on the side. If you aren’t worried about tracking carbs, you can also pair them with a side of rice or quinoa. 

More Related Recipes

• Turkey Stuffed Peppers
• Stuffed Pepper Casserole
• Enchilada Stuffed Peppers
• Philly Cheesesteak Casserole

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Philly Cheesesteak Stuffed Peppers

Sliced steak, mushrooms, and melty cheese are cradled inside a pepper boat in this easy Philly cheesesteak stuffed peppers recipe!

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 6 servings

1 hour hr

Calories: 286

Author: Amanda Davis

Ingredients

• ▢ 1 Tablespoon olive oil
• ▢ 1 pound sirloin steak sliced thin
• ▢ 2 teaspoons garlic salt
• ▢ 1 teaspoon black pepper
• ▢ 2 teaspoons onion powder
• ▢ 1 cup sliced green bell pepper
• ▢ 1 cup sliced red onion
• ▢ 8 ounces sliced mushrooms baby bella or white button
• ▢ 1 large orange bell pepper
• ▢ 1 large yellow bell pepper
• ▢ 1 large red bell pepper
• ▢ 8 ounces shredded mozzarella cheese

Things You’ll Need

• ▢
  Chef’s knife
• ▢
  Basting brush
• ▢
  Large heavy bottomed skillet
• ▢
  13×9 baking dish

Before You Begin

• Thinly sliced ribeye is the traditional beef of choice for Philly cheesesteaks, so that is what we are using here. You can substitute with flank steak or top round. It’s definitely doable to make these stuffed peppers with ground sirloin as well.
• Either shredded mozzarella, provolone, or white American cheese will work on top of your peppers. Go with your favorite. We ended up doing a combination of mozzarella and provolone in ours.

Instructions

• Preheat oven to 375 F.
• Slice orange bell pepper in half lengthwise and remove seeds and pith. Repeat for red and yellow peppers.
• Brush the outside of each bell pepper with olive oil.
• Place pepper halves, cut side down, into the baking dish. Bake for 25-30 minutes.
• Heat one tablespoon of olive oil in skillet over medium-high heat until shimmering.
• Add sliced steak to the skillet and season with garlic salt, black pepper, and onion powder.
• Add sliced green pepper, red onion, and sliced mushrooms. Cook, turning frequently, until no pink remains in meat and vegetables are tender crisp. Remove from heat.
• Layer mozzarella cheese, meat and vegetable mixture, then more mozzarella cheese. Continue until all pepper halves are stuffed.
• Bake for 6-10 minutes, or until cheese is melted and browned to your liking.

Expert Tips & FAQs

• Store fully cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
• Reheat your Philly cheesesteak stuffed peppers in a 350F oven for around 15-20 minutes or until warmed through. You can also pop them in the microwave for 2-3 minutes to reheat.
• You can freeze the cooked and cooled filling and steak together in a ziptop bag for up to 3 months. Thaw in the refrigerator overnight, assemble inside freshly hollowed bell peppers, and bake when you are ready to enjoy. 

Nutrition

Serving: 1serving (1 pepper halve) | Calories: 286cal | Carbohydrates: 12g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 1062mg | Potassium: 682mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2123IU | Vitamin C: 150mg | Calcium: 234mg | Iron: 2mg

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