Introduction
If you love the gooey, savory goodness of a Philly cheesesteak, but want something a little lighter (and low-carb!), these Philly Cheesesteak Stuffed Peppersare a dream come true.
Tender bell peppers are filled with a rich mixture of thinly sliced steak, caramelized onions, sautéed mushrooms, and gooey provolone cheese — all baked together for the ultimate comfort meal. It’s hearty, cheesy, and satisfying, yet lighter than the traditional sandwich.
Perfect for weeknights, meal prep, or when you’re craving something cozy and delicious, these stuffed peppers pack all the flavors you love in a perfectly portioned, veggie-based twist.
🛒 Ingredients
For the Peppers
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Filling
- 1 pound (450 g) ribeye or sirloin steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil or butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 6 slices provolone cheese (or mozzarella for a stretchier melt)
Optional Garnish
- Fresh parsley, chopped
- A sprinkle of Parmesan
👩🍳 Instructions
Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C).
Slice each pepper in half lengthwise and remove the seeds and membranes.
Place the pepper halves cut-side up in a baking dish. Drizzle lightly with olive oil and season with salt and pepper.
Bake for 10–12 minutes, just until they begin to soften. Remove and set aside.
Step 2: Cook the Filling
In a large skillet, heat olive oil or butter over medium heat.
Add the sliced onions and mushrooms, and cook until soft and golden, about 5–6 minutes.
Add the thinly sliced steak, Worcestershire sauce, garlic powder, salt, and pepper.
Cook until the steak is browned and tender, about 3–4 minutes.
Remove from heat.
Step 3: Assemble the Peppers
Place half a slice of provolone cheese in the bottom of each pepper half.
Spoon the steak mixture evenly into each pepper.
Top with another half or full slice of provolone cheese, depending on how cheesy you like it.
Step 4: Bake
Bake the stuffed peppers uncovered for 10–15 minutes, or until the cheese is melted and bubbly.
Step 5: Serve
Sprinkle with chopped parsley or grated Parmesan for a fresh finish. Serve hot, straight from the oven!
💡 Tips & Variations
- Make it spicy: Add sliced jalapeños or a dash of hot sauce to the filling.
- Low-carb & keto-friendly:This dish is naturally low in carbs — perfect for a clean, satisfying dinner.
- Swap the meat: Use shaved roast beef or ground beef for a faster, budget-friendly option.
- Add crunch: Top with a bit of crispy fried onions or toasted breadcrumbs before serving
🍽️ Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave in short bursts until heated through.
🧡 Final Thoughts
These Philly Cheesesteak Stuffed Peppers deliver everything you crave in a Philly cheesesteak — the juicy steak, the melted cheese, the caramelized onions — but without the heavy bread.
They’re quick, flavorful, and feel indulgent while staying light and balanced.