Philly Cheesesteak Stuffed Peppers: A Low-Carb Family Favorite
There’s something deeply comforting about the sizzle of thinly sliced steak and onions on a hot griddle. It’s the sound of Philadelphia, a promise of a hearty, cheesy, and utterly satisfying meal. But as much as I adore a classic cheesesteak hoagie, I wanted to find a way to bring all that glorious flavor to the table in a lighter, vegetable-forward package. These Philly Cheesesteak Stuffed Peppers were born on a busy weeknight, a happy experiment that has since become a regular in our dinner rotation. They capture the soul of the original—the tender beef, the sweet, caramelized onions and mushrooms, the gooey provolone—all nestled inside a sweet, roasted bell pepper that acts as your edible bowl.
Why You’ll Love This
It’s a Complete Meal in One: No need for extra sides; each pepper is a perfectly portioned, balanced dish with your protein, veggies, and cheesy goodness all in one neat package.
A Clever Low-Carb & Keto-Friendly Swap: You get all the iconic flavors of a Philly cheesesteak without the bread, making it a fantastic option for anyone watching their carb intake.
Surprisingly Simple to Make: While the flavors are complex and deep, the process is straightforward and uses just one skillet and one baking dish for easy cleanup.
A Crowd-Pleaser for All Ages: This is a genius way to get everyone, especially picky eaters, excited about eating their vegetables.
I’ll never forget the time I served these to my friend’s husband, a self-proclaimed “meat and potatoes” man who views vegetables with deep suspicion. He eyed the colorful peppers warily, but after the first bite, his expression shifted completely. “Wow,” he said, going in for another forkful. “This is like a cheesesteak, but… better? I could eat this every week.” The bell pepper, once roasted, becomes so tender and sweet that it blends seamlessly with the rich, savory filling, winning over even the most skeptical of guests.
What Makes It Special
The magic of this dish lies in the quality and combination of a few key ingredients.
Colorful Bell Peppers: Using a mix of red, yellow, and orange peppers not only makes the dish visually stunning but also adds a natural, sweet flavor that complements the savory filling.
Sirloin Steak: Lean yet flavorful, thinly sliced sirloin cooks quickly and delivers that authentic, beefy cheesesteak heartiness.
The “Umami” Duo: The combination of sliced white onions and cremini mushrooms is non-negotiable. When cooked slowly until golden and caramelized, they create a deeply savory, sweet foundation for the filling.
Provolone Cheese: Its excellent melting quality and mild, buttery flavor are what create that iconic, creamy, stretchy cheese pull in every bite.
Making It Happen
Let’s transform these simple ingredients into a memorable meal. First, get your oven heating to 400°F—this is key for getting those peppers nicely tender. While it warms, prepare your peppers. Lay each one on its side and carefully slice off the top third; this creates a sturdy “boat” that’s easy to stuff. Use your hands to clean out the ribs and seeds, then don’t toss those tops! Slice them into thin strips—they’ll join the party later.
Place your hollowed-out peppers cut-side up in a baking dish—no oil needed—and let them roast for about 30 minutes. This pre-roasting is our secret for a perfectly tender, not crunchy, pepper.
As the peppers roast, grab your largest skillet. Heat a couple tablespoons of olive oil over medium heat and add your sliced pepper tops, the onions, and mushrooms. Season them with a good pinch of salt and pepper. Now, here’s where patience pays off: let them cook, stirring only occasionally, for a good 12-15 minutes. You’re waiting for them to soften completely and get those beautiful, golden-brown, caramelized edges. When they’re perfect, scoop them onto a clean cutting board.
Without wiping it out, return the skillet to the heat, crank it up to medium-high, and add a bit more oil. Toss in your thinly sliced steak, spreading it out in a thin layer so it sears instead of steams. You want a good, quick cook here—just a minute or two without touching it to get some color, then a quick stir to finish. It will be done in a flash.
Now, bring it all together. Transfer the cooked steak to the cutting board with the vegetables. Take your chef’s knife and give everything a rough chop. This step is crucial—it mimics the chopped texture of a classic cheesesteak and ensures every bite has a perfect mix of everything. Use your hands to gently toss it all together.
Your peppers should be out of the oven now. Carefully, because they’re hot, start stuffing. Fill each pepper about halfway, then lay a full slice of provolone cheese over that base layer. This creates a delicious, melty cheese pocket in the middle! Pile on the rest of the filling, using it all up. Top each generously with the remaining halved cheese slices and a sprinkle of fresh thyme.
Pop them back into the oven for a final 15-minute bake, just until the cheese is gloriously bubbly and melted and the peppers are tender. Serve them warm and watch them disappear.
You Must Know
Slice the Steak Thinly: This is the most important step for tender beef. If it’s too thick, it will be tough. For easier slicing, pop the steak in the freezer for 15-20 minutes first to firm it up.
Don’t Rush the Veggies: Let the onions and mushrooms cook low and slow until they are truly soft and caramelized. This builds a foundational sweetness that makes the filling incredible.
The Chopping Step is Key: Don’t skip roughly chopping the cooked steak and veggies together. It creates the authentic, homogenous texture of a real cheesesteak.
Create a Cheese Pocket: Stuffing in two layers of cheese—one in the middle and one on top—ensures maximum gooeyness in every single bite.
Serving It Up
These stuffed peppers are a hearty meal all on their own. For a complete spread, a simple crisp green salad with a tangy vinaigrette provides a refreshing contrast. If you’re not avoiding carbs, a side of garlic bread is perfect for soaking up any cheesy juices. For a drink, a cold lager or a robust Zinfandel pairs beautifully with the savory, beefy flavors.
Make It Different
Spicy Kick: Add a diced jalapeño to the onion and mushroom mixture, or use pepper jack cheese instead of provolone.
Different Protein: Substitute the steak with ground beef, thinly sliced chicken breast, or even Italian sausage for a different flavor profile.
Cheese Swap: While provolone is classic, white American cheese will give you that ultimate diner-style melt, and sharp cheddar offers a bolder flavor.
Mushroom-Free: Simply omit the mushrooms if you’re not a fan. The caramelized onions will still carry the flavor.
Storing and Reheating Your Leftovers
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, the oven is your best friend. Place the peppers on a baking sheet and warm them in a 350°F oven for 15-20 minutes, until heated through. This method keeps the peppers from getting soggy. Microwaving is quicker but will result in a softer pepper.
Your Final Success Tips
Pat the sliced steak completely dry with paper towels before cooking to ensure a good sear.
If your skillet isn’t large enough, cook the steak in two batches to avoid overcrowding and steaming.
Let the stuffed peppers rest for 5 minutes after baking before serving. They will be extremely hot, and this allows the filling to set slightly.
Frequently Asked Questions
1. Can I make these Philly Cheesesteak Stuffed Peppers ahead of time?
Absolutely! You can assemble the peppers completely up to a day in advance. Cover them tightly with plastic wrap and refrigerate. When you’re ready to eat, bake them straight from the fridge, adding a few extra minutes to the final baking time if needed.
2. What’s the best way to get the steak sliced so thinly?
Using a very sharp knife is key. For even easier slicing, place the steak in the freezer for about 15-20 minutes first. It will firm up significantly, making it much simpler to get those paper-thin slices.
3. Can I use green bell peppers?
You can, but be aware that green bell peppers have a more bitter, less sweet flavor than their red, yellow, or orange counterparts. The final dish will still be delicious, but the flavor profile will be different.
4. I can’t find cremini mushrooms. What can I use instead?
White button mushrooms work perfectly fine as a substitute. Cremini (or baby bella) mushrooms just have a slightly deeper, earthier flavor.
5. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to double-check that all your packaged ingredients (like the cheese, if pre-shredded) are certified gluten-free if you have a severe allergy.
Recipe Card
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Category: Dinner
Difficulty: Easy
Cuisine: American
Yield: 6 servings
Ingredients
6 bell peppers, assorted colors
3 tablespoons olive oil, divided
1 large white onion, thinly sliced
8 ounces cremini mushrooms, stems trimmed and thinly sliced
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 pounds sirloin steak, thinly sliced
9 slices provolone cheese
1 tablespoon fresh thyme leaves, for garnish
Method
Preheat oven to 400°F.
Prepare the peppers by laying each on its side and slicing off the top third. Remove ribs and seeds. Thinly slice the pepper tops and set aside.
Place hollowed peppers cut-side up in a baking dish. Bake for 30 minutes.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced pepper tops, onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 12-15 minutes until softened and caramelized. Transfer to a cutting board.
In the same skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add steak, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1-2 minutes without stirring, then stir to finish cooking.
Transfer steak to the cutting board with the vegetables. Use a chef’s knife to roughly chop everything into small pieces, then toss to combine.
Remove peppers from oven. Once cool enough to handle, fill each pepper halfway with the filling. Place one slice of provolone cheese on top, then add remaining filling.
Halve the remaining 3 slices of cheese and place on top of each pepper. Sprinkle with thyme.
Bake for 15 minutes until cheese is melted and bubbly. Serve warm.
Recipe Notes:
Allergy Info: This recipe is naturally gluten-free. Always check individual ingredient labels.
Nutrition: Nutritional values are an estimate. This recipe is high in protein and a good source of Vitamin C.
