Philly Cheesesteak Stuffed Peppers
These Philly cheesesteak stuffed peppers have all the flavor of a cheesesteak, reworked into a quick, healthy weeknight dinner. Bell pepper halves get roasted until tender, then stuffed with shaved steak, sautéed onions, green peppers, mushrooms and garlic with a splash of Worcestershire, and topped with bubbly provolone. These cheesesteak stuffed peppers are low carb and ready in about 40 minutes.
Love steak dinners? Try my Steakhouse Melt too.
Why You’ll Love These Cheesesteak Stuffed Peppers
- All the cheesesteak flavor, no bun.
- Low carb and high protein.
- Melty provolone.
- Ready in 40 minutes.
Ingredients for Philly Cheesesteak Stuffed Peppers
The Peppers
Large bell peppers, halved and seeded.
The Filling
Shaved steak or thinly sliced ribeye, olive oil, butter, yellow onion, green bell pepper, mushrooms, garlic, salt, black pepper, garlic powder and Worcestershire sauce.
The Topping
Provolone cheese.
Dietary note: These stuffed peppers are low carb and gluten free when your Worcestershire is gluten free.
How to Make Cheesesteak Stuffed Peppers
Step 1: Soften the peppers
Preheat the oven to 400°F. Place the pepper halves cut-side up, oil and season, and bake 10 to 12 minutes.
Step 2: Cook the veggies
Cook the onion and green pepper in olive oil and butter over medium-high heat until softened, then add the mushrooms until the moisture evaporates. Add the garlic for 30 seconds and set aside.
Step 3: Cook the steak
Cook the shaved steak over medium heat 2 to 3 minutes, season and add the Worcestershire. Mix with the veggies.
Step 4: Stuff
Pat the peppers dry, fill generously and top with provolone.
Step 5: Broil
Broil 2 to 4 minutes until the cheese is melted and bubbly.
Carly’s Expert Tips
- Pat the peppers dry so the filling is not watery.
- Cook mushrooms until dry for the best flavor.
- Don’t overcook the steak so it stays tender.
- Use any color peppers you like.
Make It Your Own
- Chicken: Use thinly sliced chicken.
- Spicy: Add red pepper flakes.
- Cheese sauce: Use Cheez Whiz for a classic Philly vibe.
- Ground beef: Use browned ground beef.
Make-Ahead and Meal Prep: Cook the filling up to 3 days ahead. Stuff and bake when ready.
What to Serve With Stuffed Peppers
Serve with a side salad, roasted potatoes or garlic bread.
Storing and Reheating
Store in the fridge for up to 4 days.
Reheat in the oven or air fryer.
What People Ask About Philly Cheesesteak Stuffed Peppers
What steak is best for cheesesteak peppers?
Shaved steak or thinly sliced ribeye.
Do I need to precook the peppers?
A quick bake softens them so they are tender.
Can I freeze stuffed peppers?
Yes, up to 3 months.
Are these low carb?
Yes. They skip the bun.
Philly Cheesesteak Stuffed Peppers
Ingredients
Method
- Preheat oven to 400°F. Place pepper halves cut-side up in a baking dish. Lightly oil and season them. Bake for 10–12 minutes to soften slightly.
- Heat olive oil and butter in a skillet over medium-high heat. Add the onion and sliced green bell pepper first, and cook until softened with some color.
- Add mushrooms to the skillet and cook until all the moisture evaporates. Stir in the minced garlic and cook for 30 seconds. Remove the vegetables from heat and set aside.
- Add the shaved steak to the pan on medium heat. Season with salt and pepper, and cook until just done, about 2-3 minutes. Splash in Worcestershire sauce, mix everything together, and remove from heat.
- Remove the peppers from the oven and pat them dry. Fill each pepper generously with the steak and vegetable mixture. Top with provolone cheese.
- Broil the stuffed peppers for 2-4 minutes until the cheese is fully melted and bubbly.
Nutrition
Notes
- Use any color of bell peppers based on your preference or availability.
- For a spicier version, add a pinch of red pepper flakes to the steak while cooking.
- Make sure to pat the peppers dry after baking to prevent them from becoming watery.
