Introduction

Few dishes bridge the gap between hearty comfort food and healthy eating quite like Philly Cheesesteak Stuffed Peppers. Inspired by the iconic Philadelphia cheesesteak sandwich, this recipe replaces the bread with vibrant bell peppers for a lighter, gluten-free twist. Each pepper half is stuffed with tender strips of steak, caramelized onions, sautéed mushrooms, and melted provolone cheese — all the signature flavors of the classic cheesesteak, but without the carbs.

The result is a dish that’s juicy, cheesy, and utterly satisfying, with a perfect balance of meaty richness and roasted pepper sweetness. Whether you’re looking for a low-carb dinner, a meal-prep option, or simply something deliciously comforting, this recipe hits the mark every time.

Why I Love This Recipe

I love this recipe because it combines everything I adore about a Philly cheesesteak — the sizzling steak, melty cheese, and savory veggies — in a wholesome, veggie-packed format. The roasted bell peppers add natural sweetness and a beautiful pop of color while holding all the cheesy filling perfectly in place.

It’s one of those dishes that feels indulgent but is actually pretty nutritious. I also love how customizable it is — you can use ground beef, chicken, or even mushrooms for a vegetarian version. Plus, it’s meal-prep friendly and reheats beautifully.

Why It’s a Must-Try Dish

• All the cheesesteak flavor, none of the guilt: A low-carb, high-protein alternative that tastes indulgent.
• Simple yet impressive: Perfect for family dinners or entertaining guests.
• Customizable: Works with different cheeses, proteins, or add-ins.
• Meal-prep friendly: Make ahead and reheat for an easy weeknight meal.
• Visually beautiful: Vibrant roasted peppers filled with cheesy goodness — what’s not to love?

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 (8 halves)
• Calories: ~340 kcal per serving

Course & Cuisine

• Course: Main Course / Dinner
• Cuisine: American

Ingredients

For the Peppers and Filling

• 4 large bell peppers (any color, halved lengthwise and seeds removed)
• 1 lb (450 g) ribeye steak or sirloin, thinly sliced against the grain
• 1 medium onion, thinly sliced
• 1 cup mushrooms, sliced (optional but traditional)
• 1 small green bell pepper, thinly sliced (optional for extra texture)
• 2 tbsp olive oil or butter
• Salt and freshly ground black pepper, to taste
• 1 tsp garlic powder
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for umami depth)

For the Topping

• 8 slices provolone cheese (or use mozzarella or white American cheese)
• Fresh parsley, chopped (for garnish)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Peppers

1. Preheat your oven to 400°F (200°C).
2. Slice the bell peppers in half lengthwise, removing seeds and membranes.
3. Place them cut-side up on a baking dish. Drizzle lightly with olive oil and season with a pinch of salt.
4. Roast in the oven for 10–12 minutes, just until slightly tender but still firm enough to hold their shape. Remove and set aside.

Step 2: Cook the Steak and Veggies

1. Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat.
2. Add the thinly sliced onions and cook for 3–4 minutes until softened.
3. Add mushrooms (if using) and cook another 3–4 minutes until tender.
4. Push vegetables to one side of the skillet and add another drizzle of oil.
5. Add the sliced steak. Season with salt, pepper, and garlic powder.
6. Cook for about 2–3 minutes, stirring occasionally, until just browned (do not overcook).
7. Stir in Worcestershire sauce and soy sauce for added flavor.
8. Mix everything together until well combined. Remove from heat.

Step 3: Assemble the Peppers

1. Place the roasted pepper halves in the baking dish.
2. Spoon the steak and veggie mixture evenly into each pepper half.
3. Top each with a slice of provolone cheese.

Step 4: Bake

1. Return the stuffed peppers to the oven.
2. Bake for 10–12 minutes, or until the cheese is melted, bubbly, and slightly golden.
3. Garnish with chopped parsley before serving.

How to Serve

• Serve hot straight from the oven, with a side of garlic mashed potatoes, roasted vegetables, or a fresh green salad.
• For a true Philly twist, serve with toasted hoagie rolls on the side — you can even spoon the pepper filling into the roll for a “deconstructed” cheesesteak sandwich.
• A drizzle of hot sauce or aioli can add an extra punch of flavor.

Recipe Tips

• Use thinly sliced beef: For the most tender texture, slice your steak very thin — partially freezing it for 30 minutes makes slicing easier.
• Don’t overbake peppers: You want them tender but still holding their shape.
• Cheese matters: Provolone gives classic flavor, but mozzarella adds creaminess; mix both for perfection.
• Meal prep friendly: Assemble ahead of time and bake just before serving.
• Upgrade the umami: A splash of balsamic vinegar or a few caramelized onions adds incredible depth.

Variations

1. Ground Beef Version:
   Use ground beef instead of sliced steak for a budget-friendly, easy version.
2. Chicken Cheesesteak Peppers:
   Substitute steak with thinly sliced chicken breast or leftover rotisserie chicken.
3. Vegetarian Version:
   Replace meat with portobello mushrooms or seitan for a satisfying meat-free option.
4. Spicy Philly Peppers:
   Add jalapeños, crushed red pepper, or hot sauce to the filling for a kick.
5. Cheese Swap:
   Try white cheddar, Monterey Jack, or pepper jack for different flavor profiles.
6. Low-Fat Version:
   Use lean beef or turkey, reduced-fat cheese, and spray oil to cut calories.

Freezing and Storage

• Refrigerator:
  Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes.
• Freezer:
  You can freeze fully baked peppers for up to 2 months. Wrap each in foil and store in a freezer-safe bag.
  To reheat: Bake from frozen at 375°F (190°C) for 25–30 minutes until heated through.
• Make-Ahead Tip:
  Assemble the peppers (without baking), refrigerate up to 24 hours, then bake fresh when ready.

Special Equipment Needed

• Large skillet or sauté pan
• Baking dish
• Sharp knife for slicing steak and vegetables
• Tongs or spatula

Frequently Asked Questions (FAQ)

Q1. What kind of steak works best for Philly cheesesteak stuffed peppers?
Ribeye is traditional and most flavorful, but sirloin, flank, or skirt steak also work well.

Q2. Can I make this recipe ahead of time?
Yes! Assemble the peppers and refrigerate them before baking. Add 5 extra minutes to the bake time when cooking from cold.

Q3. Can I use ground beef instead of steak?
Absolutely. Ground beef, chicken, or turkey are all delicious alternatives.

Q4. Can I make these dairy-free?
Yes! Use a dairy-free cheese alternative like vegan provolone or mozzarella.

Q5. What side dishes go best with this?
Try garlic bread, roasted asparagus, mashed potatoes, or a crisp Caesar salad.

Conclusion

Philly Cheesesteak Stuffed Peppers are the perfect blend of comfort and nutrition — all the gooey, cheesy, beefy satisfaction of a Philly cheesesteak, packed neatly inside a wholesome roasted pepper.

They’re low-carb, hearty, and incredibly flavorful — a dish that satisfies cravings without compromising on health. Whether you’re cooking for your family, meal prepping for the week, or simply want to elevate your dinner routine, these stuffed peppers are guaranteed to become a regular favorite.

So go ahead, grab those peppers and fire up your skillet — Philly flavor has never been this deliciously simple!