Name: Philly Cheesesteak Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 bell peppers, halved and seeded; 1 onion, sliced; 1 cup mushrooms, sliced; 1 lb thinly sliced steak or shaved beef; 6 slices provolone cheese; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper to taste

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If you love the rich, hearty flavors of a classic Philly cheesesteak but want to keep things low carb and packed with vibrant color, then you are about to fall in love with this Philly Cheesesteak Stuffed Peppers Recipe! These stuffed peppers combine tender shaved beef, sautéed onions and mushrooms, and gooey provolone cheese all nestled within bright, crisp bell peppers. It’s comfort food with a fresh twist, perfect for dinner any night of the week. Trust me, once you try this recipe, it will become your go-to for a satisfying keto-friendly meal that doesn’t sacrifice flavor or fun.

Ingredients You’ll Need

A flat lay image on a white marbled surface shows ingredients for a dish. There is a black plastic package of shaved beef steak with a label on top, placed near the top center. To the right, two whole green bell peppers and a green package of provolone cheese slices lie side by side. Below the beef package, a white bowl holds sliced white mushrooms. To the left of the bowl, small clear glass bowls contain yellow butter cubes, golden olive oil, a light tan powder, dark brown liquid, and black pepper. A whole light brown onion sits near the bottom left corner. The photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Philly Cheesesteak Stuffed Peppers Recipe plays an important role in delivering that perfect balance of savory, tender, and melty goodness. These are simple, accessible items that come together effortlessly but pack a real punch in taste and texture.

4 bell peppers, halved and seeded: These act as the colorful, crunchy vessel for all the delicious filling inside.
1 lb thinly sliced steak or shaved beef: The star protein, tender and flavorful, giving you that classic cheesesteak feel.
1 onion, sliced: Provides sweetness and a slight bite that balances the meat perfectly.
1 cup mushrooms, sliced: Adds earthiness and moisture to keep the filling juicy.
2 tbsp olive oil: Essential for sautéing veggies and beef, contributing subtle richness.
1 tsp garlic powder: A pantry staple that brings warmth and depth to the flavor.
1 tsp Italian seasoning: A fragrant herb blend enhancing complexity without overpowering.
Salt and pepper to taste: The basic seasonings that bring everything together beautifully.
6 slices provolone cheese: The melty, creamy finish that makes each bite irresistibly gooey.

How to Make Philly Cheesesteak Stuffed Peppers Recipe

Step 1: Prep the Peppers

Start by slicing your bell peppers in half and carefully removing all the seeds and membranes. This makes room for all the delicious filling and ensures every bite has that crisp, fresh pepper flavor. Placing them cut side up in a baking dish gets them ready for their cheesy topping later on.

Step 2: Sauté Onions and Mushrooms

Heat the olive oil in a large skillet over medium heat. Toss in your sliced onions and mushrooms and cook until they’re beautifully soft and golden, usually around 5 to 7 minutes. This step builds a wonderful flavor base and softens the veggies, perfect for melding with the meat.

Step 3: Cook the Steak with Seasonings

Add the thinly sliced steak into the skillet along with garlic powder, Italian seasoning, salt, and pepper. Stir frequently and cook until the beef is nicely browned but still tender. This part is crucial for locking in that authentic Philly cheesesteak taste.

Step 4: Stuff and Top the Peppers

Divide the beef mixture evenly among your pepper halves, packing them generously. Then top each stuffed pepper with a slice of provolone cheese—this will melt into a golden, bubbly topping during baking.

Step 5: Bake to Melty Perfection

Pop the baking dish into a preheated oven at 375°F (190°C) for about 15 to 18 minutes, or until the cheese has melted completely and started to bubble. The peppers should be tender but still firm enough to hold their shape.

How to Serve Philly Cheesesteak Stuffed Peppers Recipe

This image shows two stuffed bell pepper halves placed on a metal tray with an embossed pattern. The pepper in the front is yellow, filled with a thick layer of melted cheese that is browned and bubbly on top, topped with browned meat chunks mixed with more melted cheese and sprinkled with small green herb pieces. Behind it, a red bell pepper half with a similar filling of browned meat and melted cheese is visible. The background is a white marbled texture with some green herb leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Philly Cheesesteak Stuffed Peppers Recipe, try sprinkling some freshly chopped parsley or chives over the top. A drizzle of a tangy horseradish sauce or a few slices of pickled jalapeños can also add a wonderful punch of color and flavor contrast to each serving.

Side Dishes

Keep things low carb and light by pairing these peppers with a crisp side salad or roasted asparagus. If you want something heartier, creamy cauliflower mash is a fantastic keto-friendly accompaniment that soaks up the cheesesteak juices beautifully.

Creative Ways to Present

Serve these stuffed peppers in rustic cast iron skillets for a cozy, family-style presentation. Another fun idea is to top the filling with diced tomatoes and fresh basil before baking for a slight twist in flavor and a splash of vibrant color.

Make Ahead and Storage

Storing Leftovers

After enjoying your Philly Cheesesteak Stuffed Peppers Recipe, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next day’s meal just as delicious.

Freezing

If you want to prep ahead, you can freeze the stuffed but unbaked peppers. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before baking as usual.

Reheating

To reheat, place the peppers in an oven-safe dish and warm at 350°F (175°C) for 10 to 15 minutes until heated through and the cheese is melting once again. You can also use a microwave for a quicker option, though the oven will preserve texture better.

FAQs

Can I use other types of cheese for this Philly Cheesesteak Stuffed Peppers Recipe?

Absolutely! While provolone is classic, you can substitute mozzarella or cheddar depending on your preference. Each will add its own unique flavor and meltiness to the dish.

Are these stuffed peppers keto-friendly?

Yes, this Philly Cheesesteak Stuffed Peppers Recipe is designed to be low carb and keto-friendly since it replaces bread with bell peppers and focuses on protein and healthy fats.

Can I prepare the filling ahead of time?

Definitely! The filling can be made a day in advance and stored in the fridge. When you’re ready to bake, just stuff the peppers and proceed with the baking step.

What type of steak works best for this recipe?

Thinly sliced ribeye or sirloin steak works best because they cook quickly and stay tender. You can also find shaved beef at many grocery stores which is perfect for this recipe.

Can I make this recipe vegetarian?

While the classic Philly cheesesteak involves beef, you can easily swap it out for a plant-based protein like sautéed mushrooms with vegetarian sausage or tempeh to keep it hearty and flavorful.

Final Thoughts

If you’re looking for a fun, flavorful twist on a beloved classic, the Philly Cheesesteak Stuffed Peppers Recipe is an absolute winner to add to your rotation. It’s colorful, comforting, and so satisfying without the carb overload. Give this recipe a try soon and enjoy a dinner that truly feels like a celebration of all the best things about Philly cheesesteak, wrapped up in a perfect low-carb package!