Philly Cheesesteak Stuffed Peppers

This is the perfect low-carb, high-flavor twist on a classic. You get all the savory, cheesy, meaty goodness of a Philly Cheesesteak, but served in a tender, roasted bell pepper “boat” instead of a bread roll. It’s a fantastic weeknight dinner that feels indulgent but is actually quite healthy.

Why This Works

• Low-Carb / Keto Friendly: All the flavor, none of the bread.

• Built-in Portion Control: One stuffed pepper is a perfect serving.

• Customizable: You can swap the protein or cheese based on what you have.

Ingredients

For the Peppers

• 4 large bell peppers (any color, but red, orange, or yellow are sweeter than green)

• 1 tablespoon olive oil

• Salt and pepper

For the Cheesesteak Filling

• 1 lb thinly sliced beef sirloin or ribeye steak

• *Tip: For easy slicing, freeze the steak for 20-30 minutes before cutting it as thin as possible.*

• 1 tablespoon olive oil or butter

• 1 medium yellow onion, thinly sliced

• 1 green bell pepper (optional, extra for the filling), thinly sliced

• 8 oz cremini or white mushrooms, sliced (optional, but traditional)

• 2 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• Salt, black pepper, and garlic powder to taste

For the Cheese

• 6-8 slices provolone cheese (or about 1.5 cups shredded provolone)

• Alternative: Cheez Whiz is the classic Philly topping, but provolone or mozzarella melt beautifully.

For Garnish (Optional)

• Fresh parsley or chives, chopped

Instructions

Step 1: Prepare the Peppers

1. Preheat your oven to 375°F (190°C).

2. Cut the peppers: Slice each bell pepper in half lengthwise through the stem. Remove the ribs and seeds inside. Keep the stems on for a prettier presentation, or trim them off.

3. Par-bake: Rub the peppers with 1 tablespoon of olive oil and season the insides with salt and pepper. Place them cut-side up in a baking dish (like a 9×13). Bake for 15-20 minutes until slightly softened but still holding their shape. This ensures they aren’t crunchy when the filling is done.

Step 2: Cook the Filling

1. While the peppers are par-baking, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil or butter.

2. Cook the steak: Add the thinly sliced beef in a single layer (work in batches if needed to avoid steaming). Season with salt, pepper, and garlic powder. Sear for 1-2 minutes without moving it too much, then stir and cook until just browned. It cooks very fast. Use a slotted spoon to transfer the beef to a plate, leaving the juices in the pan.

3. Sauté the veggies: In the same skillet, add the sliced onions, extra bell pepper (if using), and mushrooms. Sauté for 5-7 minutes until softened and the mushrooms have released their liquid and started to brown.

4. Add garlic: Add the minced garlic and cook for another 30 seconds until fragrant.

5. Combine: Return the cooked beef to the skillet. Add the Worcestershire sauce and stir everything together. Taste and adjust seasoning. Remove from heat.

Step 3: Assemble and Bake

1. Remove the par-baked peppers from the oven. If there is any liquid in the bottom of the dish, carefully drain it off.

2. Stuff: Spoon the beef and veggie mixture evenly into the 8 pepper halves, pressing down gently to fill them.

3. Top with cheese: Drape the provolone slices over the top of each stuffed pepper, or sprinkle generously with shredded cheese. Make sure the cheese covers the filling to the edges to create a “lid” that holds everything in.

4. Final bake: Return the dish to the oven for another 10-15 minutes, or until the cheese is melted, bubbly, and starting to brown in spots.

Step 4: Rest and Serve

1. Let the peppers rest in the dish for about 5 minutes. This allows the filling to set slightly so it doesn’t fall apart when you serve them.

2. Garnish with fresh parsley or chives. Serve hot!

Enjoy your cheesy, meaty, veggie-packed Philly Cheesesteak Stuffed Peppers!