Philly Cheesesteak Stuffed Peppers bring all the flavors of the classic sandwich but without the bread! These delicious and hearty stuffed peppers are filled with tender beef, caramelized onions, mushrooms, and gooey cheese, making them a perfect low-carb and keto-friendly dinner option.
Why You’ll Love This Recipe
- Low-carb and keto-friendly – All the flavors of a Philly cheesesteak without the carbs from the bread.
- Easy to prepare – Simple ingredients and quick prep time make this a hassle-free meal.
- Great for meal prep – These stuffed peppers store well, making them an excellent option for leftovers.
- Customizable – Easily swap out ingredients to fit dietary preferences or taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Green bell peppers
- Thinly sliced beef (ribeye or sirloin works best)
- Onion
- Mushrooms
- Provolone cheese
- Worcestershire sauce
- Garlic
- Olive oil
- Salt and pepper
Directions
- Preheat oven to 375°F (190°C). Cut the bell peppers in half and remove the seeds and membranes.
- Cook the beef – In a skillet over medium heat, heat olive oil and cook the sliced beef until browned. Remove and set aside.
- Sauté the vegetables – In the same skillet, cook onions, mushrooms, and garlic until soft and caramelized. Stir in Worcestershire sauce for added flavor.
- Combine – Return the cooked beef to the skillet and mix with the vegetables.
- Stuff the peppers – Fill each bell pepper half with the beef mixture and top with provolone cheese.
- Bake – Place stuffed peppers in a baking dish and bake for about 20 minutes or until the cheese is melted and bubbly.
- Serve – Let cool slightly and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Cheese options: Swap provolone for mozzarella, cheddar, or American cheese.
- Protein choices: Use ground beef, chicken, or even tofu for a different take.
- Extra toppings: Add jalapeños for spice or sprinkle with fresh parsley for added freshness.
- Different peppers: Use red, yellow, or orange bell peppers for a sweeter flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Microwave for 1-2 minutes or reheat in the oven at 350°F (175°C) for about 10 minutes.
- Freezing: Wrap each stuffed pepper individually and freeze for up to 3 months. Thaw overnight before reheating.
FAQs
How do I slice the beef thinly for Philly cheesesteak stuffed peppers?
For best results, freeze the beef for about 30 minutes before slicing with a sharp knife against the grain.
Can I make these stuffed peppers ahead of time?
Yes! Prepare and stuff the peppers, then store them in the fridge until ready to bake.
What type of cheese is best for this recipe?
Provolone is traditional, but mozzarella, Swiss, or cheddar also work well.
Can I use ground beef instead of sliced steak?
Yes, ground beef is a great substitute and still delivers great flavor.
Are these stuffed peppers spicy?
No, but you can add jalapeños or red pepper flakes for heat.
Do I need to pre-cook the peppers?
No, baking them with the filling will soften them perfectly.
Can I use a different meat?
Absolutely! Try chicken, turkey, or even plant-based beef alternatives.
What side dishes go well with Philly cheesesteak stuffed peppers?
Try a side salad, roasted vegetables, or cauliflower rice for a low-carb option.
How can I make this dish even more flavorful?
Use high-quality steak, add more Worcestershire sauce, or season with garlic powder and smoked paprika.
Can I cook these in an air fryer?
Yes! Air fry at 375°F for about 12-15 minutes until the cheese is melted and the peppers are tender.
Conclusion
Philly Cheesesteak Stuffed Peppers are a delicious and easy twist on the classic sandwich. They deliver all the savory flavors without the carbs, making them a fantastic dinner option for anyone looking for a healthier, yet satisfying meal. Enjoy them fresh out of the oven or as a meal prep favorite!
Print
Philly Cheesesteak Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Philly Cheesesteak Stuffed Peppers are a delightful twist on the classic sandwich, offering all the savory flavors without the bread. This recipe features tender bell peppers filled with a hearty mixture of thinly sliced beef, sautéed onions, mushrooms, and melted provolone cheese. It’s a satisfying, low-carb meal that’s easy to prepare and sure to please.
Ingredients
- 3 large bell peppers (any color), halved lengthwise and seeds removed
- 1 tablespoon extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 8 ounces mushrooms, thinly sliced
- 12 ounces top round steak, thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 6 slices provolone cheese
Instructions
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Preheat the Oven: Set your oven to 375°F (190°C).
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Prepare the Peppers: Place the halved bell peppers cut-side up on a rimmed baking sheet. Bake them in the preheated oven for about 30 minutes, until they are tender but still hold their shape.
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Cook the Filling:
- While the peppers are baking, heat the olive oil in a large skillet over medium heat.
- Add the sliced onion and cook, stirring occasionally, until it starts to brown, approximately 4-5 minutes.
- Add the mushrooms and continue to cook until they are softened and release their juices, about 5 more minutes.
- Introduce the thinly sliced steak to the skillet, along with Italian seasoning, black pepper, and salt. Cook, stirring, until the steak is just cooked through, roughly 3-5 minutes.
- Stir in the Worcestershire sauce and remove the skillet from heat.
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Assemble the Peppers:
- Once the peppers are done baking, remove them from the oven.
- Evenly distribute the steak and vegetable mixture among the pepper halves.
- Top each filled pepper with a slice of provolone cheese.
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Melt the Cheese: Preheat the broiler to high. Place the stuffed peppers under the broiler, about 5 inches from the heat source, and broil for 2-3 minutes, until the cheese is melted and lightly browned.
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Serve: Garnish with fresh parsley if desired and serve the stuffed peppers warm
Notes
- Pepper Variety: Feel free to use any color of bell pepper based on your preference. Red, orange, and yellow peppers are sweeter, while green peppers have a slightly bitter taste.
- Cheese Options: While provolone is traditional, you can substitute it with mozzarella or another cheese that melts well.
- Meat Alternatives: For a different take, try using thinly sliced chicken breast or ground beef instead of steak.
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