This recipe for Philly cheesesteak stuffed peppers is like the classic sandwich, but without all the carbs! An easy and filling meal that will please the whole family.
When I’m watching my carbs, I turn to simple yet satisfying dinners like pizza stuffed chicken, stuffed pork chops, and these amazing cheesesteak peppers.
I am a sucker for a good cheesesteak sandwich, but sometimes they can be a little carb heavy with all that bread. These Philly cheesesteak stuffed peppers have the same flavors, but without the carbs! Stuffed peppers always make for a great meal, and this version is loaded with cheese, steak, mushrooms and onions.
How do you make Philly cheesesteak stuffed peppers?
I bake my peppers to soften them up a bit before I stuff them. You can use any color bell pepper you like, I went with a combo of red, orange and yellow, which tend to be sweeter than the standard green bell peppers. While the peppers are baking, I prepare the filling which is simply mushrooms, onions and steak. You can use your favorite cut of steak here. I used flank steak, but rib eye or sirloin would also be good bets. The steak needs to be sliced very thin before it goes in the pan. I partially freeze my whole steaks before slicing them, it makes it SO much easier to get ultra thin pieces.
A cheesesteak isn’t complete without plenty of cheese! Each pepper gets a double dose of provolone cheese for maximum flavor. The peppers take a quick trip under the broiler to get all that cheese melted and browned. A little sprinkling of parsley and you’ve got meaty, cheesy perfection.
Whether you’re watching your carbs or simply want a hearty meal, these Philly cheesesteak stuffed peppers fit the bill! They’re so popular in my house that they’ve become part of our regular dinner rotation. I like to serve these stuffed peppers with a green salad for a complete meal.
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More low carb recipes
- Bacon Wrapped Pickles
- Cauliflower Fried Rice
- Chicken Vegetable Soup
- Stuffed Pork Tenderloin
- Salmon Foil Packets
Philly Cheesesteak Stuffed Peppers Video
Philly Cheesesteak Stuffed Peppers
Ingredients
- 3 bell peppers, halved, seeded and ribs removed any color
- 1 tablespoon olive oil
- 1 yellow onion thinly sliced
- 8 ounces mushrooms sliced
- 1 pound steak such as flank, rib eye or sirloin very thinly sliced
- salt and pepper to taste
- 12 slices provolone cheese
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper.
- Bake for 20 minutes.
- While the peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat.
- Add the onions to the pan and cook for 4-5 minutes or until onions have softened. Add the mushrooms and cook for an additional 4-5 minutes until vegetables are browned and tender. Season with salt and pepper to taste.
- Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done.
- Place one slice of cheese inside each pepper half, then fill each pepper with the cheesesteak mixture.
- Add another slice of cheese on top of each pepper.
- Broil the peppers for 3 minutes or until cheese is golden brown and melted.
- Sprinkle with parsley and serve.
Renee says
Thank you so much Made these tonight and my family LOVED these. Felt so decadent with the provolone but more of a guilt-free lighter version. Maybe I didn’t fill them enough, but 2 (halves) per person was a perfect portion. If you over-stuffed, maybe one, but that’s just how we did it. We are not fans of mushrooms, so I diced them up pretty small which worked just fine in the filling. Also, made these in the air-fryer so as not to heat up the oven on a hot day. Great, great recipe!
NOTE: Spiced up with a little garlic (sautéed with onion) cayenne and Worcestershire sauce, but this is a big fat YES on the rotation scale. Thanks for sharing this recipe.
Teresa says
I fixed everything in the skillet, cut up the peppers, onions, threw in the mushrooms , then threw in the steak cut in thin pieces, when done, threw the provolone cheese in top, covered with a lid for about a minute, and it was great!!! Easy, and all in one skillet!!
Rebecca says
Made these tonight (with a few slight modifications {garlic, cayenne pepper, A-1, onion powder & hot peppers) It was SOOOOO good! My hubby already requested that I make them again.
Marlene says
What a great idea! I’m making this tonight, with a couple of substitutions based on what I have in the fridge. As an aside, I tried watching your how to video, but OMG the ads! One would pop up about every 4 seconds – extremely annoying and I couldn’t get past the frying onion part in the beginning. So I’ll skip the video and just follow recipe….or wing it.
Elana Perry says
Made it tonight. Seasoned the meat a little with Worcestershire. It was fantastic.
Sara says
So happy to hear you enjoyed this recipe, thanks for reporting back!
Dawn says
I made the Philly cheesecake stuffed peppers and they were delicious!!! I didn’t know how it would go over with my family but everyone enjoyed them!! And they were easy to make. Thank you for this recipe.
Maggie says
I’ve read a number of similar recipes but yours is the first that actually sounds like a real Philly Cheesesteak to a Philly girl! I also love that you precook the peppers. Looking forward to making these!
Jen says
Absolutely delicious. One of my husbands new favorites!
Abigail says
I don`t think I can rate with less than 5 stars. The recipe is simply delicious and for me was not hard to make. Thank you.
Eva Mckay says
That is good to hear because this recipe looks so good and I can almost smell it lol
I was looking for a recipe like this because I usually make stuffed peppers with rice and hamburger etc. Wanted a different taste🤗❤️
Shannon says
I made this the other night for dinner. Sans the mushrooms these are very tasty.
Debbie says
I love the low carb twist on these! Can’t wait to make them!
Analida's Ethnic Spoon says
Cheesy, mushroomy bell peppers? Yes please! Cannot wait to try this one.