Philly Cheesesteak Stuffed Peppers These peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner!

philly cheesesteak stuffed peppers in a baking dish

Can I start off by saying how amazing these Philly Cheesesteak Stuffed Peppers were?  I mean, how could you go wrong with steak and cheese?

So, I’m not from Philly, I’ve never been to Philly, and I have no plans to go to Philly…so if this is not an authentic representation of a Philly cheesesteak, I’m sorry!

I think I did a pretty good job, though!


Let’s get down to this Philly cheesesteak stuffed peppers business!

I picked up 3 bell peppers from the produce section and I cut them in half and took out the seeds.  You could do all green if you like, but I like the sweetness of the orange and red peppers.

I put them in a baking dish, covered it with foil, and baked them for 20 minutes at 325F.

While those were cooking, I sautéed my onions and mushrooms until they were soft.

sautéed mushrooms and onions in a le creuset skillet“As an Amazon Associate I earn from qualifying purchases.”

Then I pushed all of those to one side and I added my sliced steak.  I used sirloin steak and I sliced it thinly against the grain.  I browned the steak for a few minutes, then I mixed the mushrooms and onions in with the steak.

onions, mushrooms, and steak sautéed in a le creuset skillet

Your peppers should be finished now so its time for the cheese!  I put slices of provolone in the bottom of each pepper, I topped it with the steak filling, then another piece of cheese.  How bad could that be?

philly cheesesteak stuffed peppers ready for the oven


I then set my broiler to HI and I broiled the peppers until the cheese was melty and starting to brown.

This really was a super easy recipe.  The hardest part was cutting up all of the vegetables and meat!

Some other steak recipes you will love:


5 from 4 votes
philly cheesesteak stuffed peppers in a casserole dish
Philly cheesesteak stuffed peppers
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 The Philly cheesesteak stuffed peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner!


Course: dinner, Main Course
Cuisine: American
Servings: 6
Calories: 427 kcal
Author: Jennifer Banz
  • 3 Bell peppers, sliced in half and seeds removed
  • 2 Tablespoons Avocado oil or Ghee
  • 1/2 Onion, thinly sliced
  • 16 ounces Mushrooms, sliced
  • 1.5 pounds Sirloin steak, sliced thin against the grain
  • 12 slices Provolone cheese
  • Salt and pepper to taste
  1. Preheat oven to 325F.  Place the bell pepper halves in a casserole dish and cover with foil.  Bake in the oven for 20 minutes.  Remove and set aside

  2. While the peppers are cooking, heat a large skillet over medium.  Add the oil, onions, and mushrooms.  Season with salt and pepper.  Let sauté until soft.

  3. Push the sautéed onions and mushrooms to one side of the pan and add the steak.  Season with salt and pepper.  Cook the steak until browned on both sides.  About 5 minutes.  Remove from heat.

  4. To assemble: place a slice of cheese into each bell pepper half.  Add the steak mixture, then another slice of cheese.  

  5. Set your oven broiler to HI and broil the stuffed peppers for 3-5 minutes or until the cheese starts to brown and bubble.  Watch carefully so the don't burn! Serve immediately.

Recipe Notes

for 1 serving: 475 Calories / 32g fat / 10.4 carbs / 3.7g fiber / 37.8g protein

⭐ Did you make this Philly Cheesesteak Stuffed Peppers recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer


Philly cheesesteak stuffed peppers are full of flavor and easy to make. The peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner! #lowcarbmeals #ketorecipes #easydinnerrecipes #lowcarbdiet #ketofoods

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    • David Miskiewicz
    • October 14, 2018

    Just made mine, Holy Smokes!!

    • Mindy Glazer
    • October 11, 2018

    These were so delicious! I used some hot hoagie spread for some added spice!
    I’m pinning you on Instagram and Facebook! Thanks for the awesome recipe!

      • jenniferbanz
      • October 11, 2018

      I’m so glad you liked them and thank you!

    • Jennifer P
    • July 16, 2018

    My husband absolutely LOVES this dish! I did make some modifications and an addition. I used flank steak, sauteed that in my cast iron pan with the onions. Once those were cooked, I added about a tablespoon of cream cheese to thicken the juice in the pan to a creamy sauce. Instead of cooking sliced mushrooms, I did half stuffed in peppers and half stuffed in portobello caps. It is to die for!

      • jenniferbanz
      • July 17, 2018

      That sounds amazing!

    • Sonja
    • April 8, 2018

    What is the fiber, carb and net carb count?

      • jenniferbanz
      • April 9, 2018

      I have added the nutrition info to the post

  1. Reply

    These are my kind of peppers! As someone who is transitioning to Paleo, these are a must pin!

      • jenniferbanz
      • January 16, 2018

      Thanks for pinning, Tanya!

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