If you’re a fan of Philly cheesesteaks but want something a little lighter (or just love stuffed peppers), this recipe is for you. These Philly Cheesesteak Stuffed Peppers deliver all the cheesy, meaty flavors you love, but without the bread! Instead, tender bell peppers become the edible bowl, holding in the juicy steak, sautéed onions, and melty cheese.
This recipe is perfect for busy weeknights or when you’re looking for a low-carb dinner that still feels indulgent. Whether you’re cutting carbs or just want to shake up your dinner routine, these peppers are the answer.
What Are Philly Cheesesteak Stuffed Peppers?
Philly Cheesesteak Stuffed Peppers are a healthier twist on the classic sandwich. Instead of loading everything into a hoagie roll, you scoop the cheesesteak mixture into bell pepper halves, top them with cheese, and bake until bubbly. The peppers become tender and juicy while the filling stays rich, savory, and cheesy.
Why You’ll Love This Recipe
- Classic cheesesteak taste without the carbs
- Easy to prep and bake—perfect for meal planning
- Packed with protein and veggies
- Customizable with your favorite cheeses and add-ins
- Family-friendly comfort food
What Do Philly Cheesesteak Stuffed Peppers Taste Like?
These peppers are a flavor explosion. The filling is rich and meaty, with tender shaved beef, sautéed onions, mushrooms, and garlic. Provolone or mozzarella melts over the top, creating that signature cheesesteak pull when you bite into them.
The peppers soften as they bake but still have just the right bite, offering a fresh contrast to the creamy, cheesy filling. It’s satisfying, savory, and just a little bit decadent—without any guilt.
Ingredients You’ll Need
- 4 large bell peppers (any color, halved and seeded)
- 1 lb thinly sliced ribeye steak or shaved beef
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- 8 slices provolone or mozzarella cheese
- Optional: fresh parsley for garnish
Tools You’ll Need
- Skillet
- Baking dish
- Knife and cutting board
- Spoon for filling peppers
Ingredient Swaps and Additions
- Use ground beef or chicken for a twist
- Add diced jalapeños for spice
- Swap provolone for pepper jack or mozzarella
- Use portobello mushrooms for a richer flavor
- Add a layer of cream cheese at the bottom for extra creaminess
How to Make Philly Cheesesteak Stuffed Peppers
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Cut bell peppers in half and remove seeds and membranes.
Step 2: Cook the Filling
Heat olive oil in a skillet over medium heat. Sauté onions and mushrooms until soft, about 5 minutes. Add garlic and cook 1 minute more.
Add the shaved steak, Worcestershire sauce, salt, and pepper. Cook until the meat is browned but tender.
Step 3: Stuff the Peppers
Place the pepper halves in a baking dish. Spoon the steak mixture evenly into each half. Top with cheese slices.
Step 4: Bake
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and browned.
Step 5: Serve
Garnish with fresh parsley and serve hot.
What to Serve with Philly Cheesesteak Stuffed Peppers
- Simple green salad
- Cauliflower rice for a low-carb side
- Garlic roasted broccoli
- Sweet potato fries if you’re not worried about carbs
Tips for Success
- Use thinly sliced beef for authentic cheesesteak texture
- Don’t overcook the peppers—you want them tender but not mushy
- Pre-cook the filling to prevent soggy peppers
- For a meal prep option, stuff the peppers ahead and bake later
Storage and Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes or microwave for 2-3 minutes.
These also freeze well. Freeze before baking, then thaw overnight and bake as directed.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble the peppers and refrigerate until ready to bake.
What kind of beef works best?
Ribeye is classic for cheesesteak, but shaved beef or even ground beef works too.
Are these keto-friendly?
Yes! They’re low-carb and high in protein.
Conclusion
These Philly Cheesesteak Stuffed Peppers are the perfect solution for when you’re craving cheesesteak but want something lighter. With all the juicy meat, melty cheese, and savory flavors you love, this recipe satisfies without the carbs. It’s comfort food made healthy—and honestly, you might not even miss the bread!
Nutritional Information (Per Stuffed Pepper)
Calories: 280
Protein: 22g
Fat: 18g
Carbohydrates: 7g
Sugar: 3g
Fiber: 2g
Sodium: 480mg
Philly Cheesesteak Stuffed Peppers: The Low-Carb Comfort Food You’ll Crave
- Total Time: 45 minutes
- Yield: 8 stuffed pepper halves
Description
A low-carb twist on classic cheesesteak! Tender bell peppers stuffed with shaved steak, onions, mushrooms, and melty provolone cheese.
Ingredients
– 4 large bell peppers, halved and seeded
– 1 lb thinly sliced ribeye or shaved beef
– 1 tbsp olive oil
– 1 small onion, thinly sliced
– 1 cup mushrooms, sliced
– 2 cloves garlic, minced
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
– 8 slices provolone or mozzarella cheese
– Optional: fresh parsley for garnish
Instructions
1. Preheat oven to 375°F (190°C). Cut bell peppers in half and remove seeds.
2. In a skillet, heat olive oil over medium heat. Sauté onions and mushrooms until soft, about 5 minutes.
3. Add garlic and cook for 1 minute. Stir in beef, Worcestershire sauce, salt, and pepper. Cook until meat is browned.
4. Place peppers in a baking dish. Fill each with the beef mixture.
5. Top with cheese slices.
6. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly.
7. Garnish with parsley and serve.
Notes
– For spice, add diced jalapeños to the beef mixture.
– Use ground beef for an easier version.
– Prep the filling ahead for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Keywords: philly cheesesteak stuffed peppers, low carb cheesesteak recipe, stuffed bell peppers, keto cheesesteak
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