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?

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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:


philly cheesesteak stuffed peppers in a casserole dish

Philly cheesesteak stuffed peppers

 The Philly cheesesteak stuffed peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner!
5 from 4 votes
Course: dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 427kcal


  • 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


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


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


Calories: 427kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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


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    • Fallon
    • June 24, 2019

    Is the nutrition info for a half a pepper or one whole pepper? I made these last night and they were great! Thanks for a great low carb recipe:)

      • jenniferbanz
      • June 25, 2019

      Half a pepper…1/6th of the recipe

    • 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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