Introduction

Philly Cheesesteak Stuffed Peppers are a delicious, low-carb twist on the classic Philadelphia sandwich. Instead of bread, tender bell peppers serve as a flavorful and nutritious vessel for juicy steak, sautéed onions, and melted provolone cheese. This recipe captures all the cheesy, savory goodness of the traditional sandwich in a lighter, gluten-free form — perfect for weeknight dinners or meal prep.

Ingredients

• 4 large green bell peppers (or any color you prefer)
• 1 lb ribeye steak or thinly sliced sirloin
• 1 medium onion, thinly sliced
• 1 cup mushrooms, sliced (optional but recommended)
• 1 tablespoon olive oil or butter
• 2 cloves garlic, minced
• 8 slices provolone cheese
• Salt and black pepper, to taste
• 1 tablespoon Worcestershire sauce (optional, for extra flavor)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove seeds and membranes. Place them in a baking dish, cut side up.
3. Bake the peppers for about 10 minutes to soften them slightly. Remove from the oven and set aside.
4. Heat olive oil in a large skillet over medium heat. Add the onions and mushrooms, sauté until tender (about 5 minutes). Add garlic and cook for another 30 seconds.
5. Add the sliced steak to the skillet. Cook until browned and cooked through. Season with salt, pepper, and Worcestershire sauce.
6. Place a slice of provolone cheese at the bottom of each pepper half. Fill each pepper with the steak mixture, then top each with another slice of provolone cheese.
7. Return to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly.
8. Garnish with chopped parsley and serve warm.

Description

These Philly Cheesesteak Stuffed Peppers are everything you love about a cheesesteak—melty cheese, savory beef, and sautéed onions—without the bread. They’re hearty, satisfying, and keto-friendly, making them a perfect choice for anyone looking to enjoy a flavorful, protein-packed meal that still feels indulgent.

Tips

• Use red, yellow, or orange bell peppers for a sweeter flavor.
• Try mozzarella or Swiss cheese if you prefer a different melt and flavor.
• If using leftover roast beef or deli steak, slice it thin and warm it with onions before stuffing.
• To make it spicier, add sliced jalapeños or a dash of hot sauce to the filling.
• For meal prep, these peppers reheat beautifully in the oven or microwave.

Correction

If your filling seems too watery, sauté the vegetables a bit longer to evaporate excess moisture before stuffing the peppers. If your peppers are too firm after baking, pre-bake them an additional 5 minutes next time for a softer texture.