Philly Cheesesteak Stuffed Peppers

Why You’ll Love This Recipe

Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic sandwich, packed with savory steak, melty cheese, and sautéed onions and mushrooms—all tucked into a roasted bell pepper. They’re hearty, flavorful, and perfect for a weeknight dinner that satisfies without the bun. Easy to prep and full of cheesy goodness, these stuffed peppers bring all the taste of Philly with a wholesome upgrade.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large bell peppers (green, red, or your favorite)
• 1 lb thinly sliced steak (ribeye or sirloin)
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• Salt and black pepper, to taste
• 8 slices provolone cheese
• Optional garnish: chopped parsley or hot sauce

directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Prepare the Peppers:
   Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them in the baking dish cut-side up and bake for 10 minutes to soften slightly. Remove from the oven and set aside.
3. Cook the Filling:
   In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and mushrooms, sautéing for 5-7 minutes until soft and golden. Add garlic and cook for another 30 seconds.
4. Add the Steak:
   Add the thinly sliced steak to the skillet. Cook for 4-5 minutes, stirring occasionally, until the meat is just cooked through. Stir in Worcestershire sauce and season with salt and pepper to taste.
5. Assemble the Peppers:
   Place half a slice of provolone cheese inside each pepper half. Fill each pepper with the steak mixture, then top with another half slice of cheese.
6. Bake and Serve:
   Return the stuffed peppers to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Garnish with chopped parsley if desired and serve hot.

Servings and timing

This recipe makes 4 servings (8 pepper halves).

• Preparation time: 15 minutes
• Cooking time: 25-30 minutes
• Total time: 40-45 minutes

Variations

• Use mozzarella, Swiss, or white American cheese instead of provolone.
• Add sliced jalapeños or hot sauce for a spicy kick.
• Swap steak for ground beef or shredded chicken for a different twist.
• Add a spoonful of cream cheese for extra richness in the filling.

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F for 10-15 minutes or in the microwave until warmed through.
• These can also be frozen—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

Can I prep these in advance?
Yes! Assemble the peppers up to 24 hours ahead and refrigerate. Bake just before serving.

Do I need to pre-bake the peppers?
Pre-baking softens the peppers and reduces the final cook time. You can skip it if you prefer firmer peppers.

What cut of beef works best?
Ribeye or sirloin are ideal for tenderness and flavor, but shaved steak or deli roast beef also work well.

Are these keto-friendly?
Yes! This recipe is naturally low in carbs and fits well into a keto or low-carb diet.

Conclusion

Philly Cheesesteak Stuffed Peppers are the perfect blend of comfort food and healthy eating. With all the savory, cheesy flavors of the original sandwich minus the bread, these peppers make a satisfying and simple dinner. Whether you’re going low-carb or just looking to mix up your weeknight meals, this easy recipe is a flavorful win!

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