These Philly Cheesesteak Stuffed Peppers are filled with tender steak, sautéed onions, mushrooms, and plenty of melted provolone cheese. Everything is tucked into bell pepper halves for a simple, low carb dinner that's packed with protein. I like to use a mix of pepper colors for a little sweetness, but green bell peppers work just as well!
Why You'll Love This Recipe
Steak, peppers, and melted cheese are hard to beat! These stuffed peppers have a hearty filling with simple seasonings that let the beef and vegetables shine. They're easy enough for a weeknight, and you can cook the filling while the peppers bake.
- Easy to make ahead: Prep the vegetables and slice the steak ahead of time to make dinner come together faster.
- Packed with protein: Sirloin steak and provolone cheese make each serving filling and satisfying.
- Low carb: Bell pepper halves hold all that cheesy steak filling without the bread.
- Simple ingredients: You only need a handful of ingredients, plus salt and pepper.
Ingredients You'll Need
- Bell peppers: Use green, red, yellow, or orange bell peppers. Green peppers have a slightly bitter taste, while the other colors are sweeter. Cut them in half lengthwise and remove the seeds and white ribs.
- Avocado oil: For cooking the vegetables and steak. Olive oil works, too.
- Onion: Thinly sliced yellow or white onion adds flavor and a little sweetness as it cooks.
- Mushrooms: White button or baby bella mushrooms both work well. Buy them already sliced to save a little prep time.
- Sirloin steak: Slice the steak thinly against the grain so it's easier to chew. This means cutting across the lines you see running through the meat.
- Provolone cheese: A slice goes under the filling and another goes on top, so you get melted cheese in every bite.
- Kosher salt and black pepper: Season both the vegetables and steak to bring out their flavor.
How to Make Philly Cheesesteak Stuffed Peppers
Step 1
Prep the peppers. Preheat the oven to 325°F. Cut the bell peppers in half lengthwise and remove the seeds and white ribs. Place the halves cut side up in a baking dish, cover with foil, and bake for 20 minutes.
Step 2
Cook the vegetables. While the peppers bake, heat the avocado oil in a large skillet over medium heat. Add the sliced onions and mushrooms. Season with salt and pepper and cook, stirring occasionally, until softened. Transfer to a plate.
Step 3
Sear the beef. Increase the heat to medium-high. Add the thinly sliced steak in batches so the pan isn't crowded. Season with salt and pepper and sear briefly on both sides until browned. Return the vegetables and steak to the skillet, stir together, and remove from the heat.
Step 4
Fill the peppers. Place a slice of provolone inside each pepper half. Divide the steak and vegetable mixture among the peppers, then top each one with another slice of cheese.
Step 4
Bake. Set the oven to broil on high. Place the stuffed peppers under the broiler for 3-5 minutes, until the cheese is melted and starting to brown. Watch closely so they don't burn, and use a broiler-safe baking dish.
Tips for the Best Stuffed Peppers
- Slice the steak thinly. Place it in the freezer for 20-30 minutes before slicing to help firm it up. Cut against the grain for tender bites.
- Give the mushrooms time to cook. Let the liquid they release cook off so the filling isn't watery.
- Sear the steak in batches. A crowded skillet traps steam and makes it harder for the beef to brown.
- Avoid overcooking the beef. Thin slices cook quickly. Have the vegetables ready so you can mix everything together as soon as the steak is browned.
- Check the peppers before filling. They should be tender but still hold their shape. If you like softer peppers, bake them a little longer before adding the filling.
- Watch the broiler closely. The cheese can go from golden to burned quickly. Use a baking dish that is safe for the broiler.
Substitutions and Variations
- Use a different cut of steak. Thinly sliced ribeye or strip steak works well in place of sirloin. Ribeye has more fat and gives the filling a richer flavor.
- Try ground beef. Brown ground beef in the skillet, drain any extra grease, and stir in the cooked onions and mushrooms.
- Change the cheese. Swap the provolone for mozzarella, Monterey Jack, or white American cheese.
- Leave out the mushrooms. Add more sliced onion or some chopped bell pepper to the filling instead.
- Add a little heat. Stir crushed red pepper flakes into the filling or add sliced jalapeños.
What to Serve with Philly Cheesesteak Stuffed Peppers
These stuffed peppers have plenty of meat, cheese, and vegetables, so they can be a meal on their own. If you want something on the side, try my cucumber salad for a cool, crisp bite or crispy roasted broccoli for an easy vegetable side. A simple green salad with your favorite dressing would also go well with the cheesy steak filling.
How to Store and Reheat
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the peppers in a baking dish and cover with foil. Warm in a 350°F oven for 15-20 minutes, or until heated through. You can also microwave individual portions in 30-second intervals until hot.
To freeze, let the peppers cool, then place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The peppers will be softer after freezing.
Frequently Asked Questions
Yes! Bake the pepper halves and cook the filling, then let them cool slightly before assembling. Cover and refrigerate for up to 2 days. When ready to serve, cover with foil and bake at 350°F until heated through. Uncover and broil briefly to brown the cheese.
The ingredients are naturally gluten-free, but check the labels on your cheese and any added seasonings if you need to avoid gluten.
Yes, baking the peppers first helps them soften. The short time under the broiler melts the cheese but won't cook raw peppers enough.
Yes! Slice it thinly and stir it into the cooked onions and mushrooms just long enough to warm it. Skip the searing step to help keep the steak tender.
Recipe Card
Philly cheesesteak stuffed peppers
Ingredients
- 3 Bell peppers, sliced in half and seeds removed
- 2 Tablespoons avocado oil
- ½ Onion, thinly sliced
- 16 ounces Mushrooms, sliced
- 1.5 pounds Sirloin steak, sliced thin against the grain
- 12 slices Provolone cheese
- Kosher salt and pepper to taste
Method
- 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.
Notes
- Serving size: One stuffed pepper half.
- Steak: Slice thinly against the grain for tender bites. Place the steak in the freezer for 20-30 minutes first to make slicing easier.
- Cooking the filling: Let the mushroom liquid cook off, then sear the beef in batches to keep the filling from becoming watery.
- Pepper texture: For softer peppers, bake them a little longer before adding the filling.
- Broiling: Use a broiler-safe baking dish and watch closely so the cheese doesn't burn.
- Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat covered at 350°F until heated through.
Nutrition
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BrendaS says
Just made these and Wow these were very good. I used Ribeye Steak seasoned with Blackstone Cheesesteak Seasoning to taste and left sit in the fridge for couple hours added a few Banana Peppers for some zing and as another reviewer said about adding Cream Cheese to the mixture I did that also and it was absolutely delicious. I know some ppl frown on changing recipes but I made it to my taste but did follow the recipe and this one is a keeper!
Fallon says
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 says
Half a pepper...1/6th of the recipe
David Miskiewicz says
Just made mine, Holy Smokes!!
Mindy Glazer says
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 says
I'm so glad you liked them and thank you!
Jennifer P says
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 says
That sounds amazing!
Sonja says
What is the fiber, carb and net carb count?
jenniferbanz says
I have added the nutrition info to the post
Tanya says
These are my kind of peppers! As someone who is transitioning to Paleo, these are a must pin!
jenniferbanz says
Thanks for pinning, Tanya!