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philly cheesesteak stuffed peppers in a casserole dish
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5 from 4 votes

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: dinner, Main Course
Cuisine: American
Keyword: gluten free, recipe for philly cheesesteak stuffed peppers
Servings: 6
Calories: 427kcal


  • 3 Bell peppers, sliced in half and seeds removed
  • 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
  • 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


  • 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