Philly Cheesesteak Stuffed Peppers

A Story Worth Sharing – Why I Fell in Love with Philly Cheesesteak Stuffed Peppers

Recipe Guide

I still remember the first time I tasted Philly Cheesesteak Stuffed Peppers. It was a chilly fall afternoon at my aunt’s house in Pennsylvania. She was a magician in the kitchen, always reinventing classics.

That day, instead of the usual bread-loaded cheesesteak, she pulled a hot tray of colorful bell peppers from the oven—oozing cheese, savory steak, and caramelized onions.

I was hooked. Ever since, I’ve recreated this recipe whenever I craved comfort without guilt. Trust me, one bite and you’ll understand why this dish isn’t just a meal—it’s a moment.

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These Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic sandwich, packed with thin-sliced sirloin, caramelized onions, mushrooms, and melted provolone cheese—all roasted inside tender bell peppers. Ready in under an hour, they’re hearty, cheesy, and perfect for any comfort food craving.

Total Time: 1 hour 5 minutes
Yield: 6 stuffed peppers

Ingredients

Scale

6 large bell peppers (any color), tops sliced and seeds removed
3 tablespoons olive oil, divided
1 large white onion, thinly sliced
8 oz cremini mushrooms, thinly sliced
2 pounds sirloin steak, thinly sliced against the grain
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
9 slices provolone cheese
1 tablespoon fresh thyme leaves (optional, for garnish)

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Instructions

1. Prep the Peppers

Preheat oven to 400°F (200°C).
Slice about ⅓ off the top of each pepper and remove seeds/ribs.
Place peppers cut-side up in a baking dish and roast for 30 minutes.

2. Sauté the Veggies

In a large skillet, heat 2 tablespoons olive oil over medium heat.

Add sliced pepper tops, onions, mushrooms, ½ teaspoon salt, and ½ teaspoon pepper.
Cook for 12–15 minutes, stirring occasionally until softened and caramelized.
Transfer to a cutting board.

3. Cook the Steak

In the same skillet, heat 1 tablespoon olive oil over medium-high heat.

Add the steak in a single layer, season with ½ teaspoon salt and ¼ teaspoon pepper.
Cook for 1–2 minutes, then stir and finish cooking.

Add steak to cutting board with vegetables and roughly chop everything together.

4. Stuff and Bake

Fill each roasted pepper halfway with steak-vegetable mixture.

Place 1 slice of provolone on top. Add more filling, then top with half a slice of cheese.
Sprinkle thyme leaves on top.
Bake for 15 minutes, until cheese is melted and bubbly.

Notes

Make it spicy: Add jalapeños or hot sauce to the filling.

Storage: Store leftovers in an airtight container for up to 4 days.
Freezer-friendly: Wrap individually and freeze for up to 2 months.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner / Main Dish
Method: Baked, Sautéed
Cuisine: American
Diet: Gluten Free

If you haven’t tried Philly Cheesesteak Stuffed Peppers, now’s the time to fall in love with your new go-to meal.

Don’t miss our herby lentil and burrata salad if you’re into light yet satisfying meals.

What Are Philly Cheesesteak Stuffed Peppers?

What makes Philly Cheesesteak Stuffed Peppers different from the original?

Philly Cheesesteak Stuffed Peppers are a game-changing version of the iconic sandwich. Instead of using a heavy hoagie roll, this low-carb version swaps in roasted bell peppers—turning it into a healthier, gluten-free meal packed with the same bold, beefy flavor.

The traditional Philly cheesesteak is all about shaved steak, caramelized onions, mushrooms, and melted cheese. This recipe keeps those essentials but takes a fresh, nutritious route by stuffing everything inside a roasted bell pepper. The result? A flavorful, filling dish that satisfies the same cravings, without the carb crash.

Many people now prefer these stuffed peppers over the original because they’re easier on the stomach, don’t spike blood sugar, and still deliver the cheesy, meaty magic that defines a true Philly Cheesesteak experience.

If you’re looking for a low-carb dinner idea, Philly Cheesesteak Stuffed Peppers are a must-try.

Learn more about how flavor meets function in meals like our herby lentil and burrata salad.

Why this recipe is the perfect balance between comfort and low-carb

The magic of Philly Cheesesteak Stuffed Peppers lies in their ability to combine comfort food vibes with clean eating. These peppers are roasted to perfection and loaded with seasoned sirloin, onions, mushrooms, and two layers of melted provolone cheese. Each bite bursts with flavor and delivers serious satisfaction—without the bloating or guilt that comes with bread-heavy meals.

Not only are these stuffed peppers gluten-free and keto-friendly, but they’re also rich in protein and healthy fats. They make a fantastic option for weeknight dinners, meal prep, or game-day gatherings.

Because you’re ditching the bread, each serving of Philly Cheesesteak Stuffed Peppers is lighter yet more nutrient-dense. It’s the kind of recipe that earns repeat requests from your family—and helps you stick to your wellness goals without sacrificing taste.

These Philly Cheesesteak Stuffed Peppers are all about flavor, texture, and satisfaction.

This is why Philly Cheesesteak Stuffed Peppers aren’t just a recipe trend—they’re a lifestyle upgrade.

The Best Ingredients to Make Philly Cheesesteak Stuffed Peppers

Choosing the right bell peppers for stuffing

Bell peppers aren’t just holders—they’re flavor contributors. To make the perfect Philly Cheesesteak Stuffed Peppers, choosing the right bell pepper matters more than you think. Red, yellow, and orange peppers tend to be sweeter and more tender after roasting, while green peppers are earthier and slightly bitter. For a balanced dish, using a variety of colors adds both visual appeal and flavor contrast.

Look for firm, large peppers with smooth skin and flat bottoms. This ensures they’ll stand upright in the baking dish and cook evenly. Avoid any peppers with wrinkled skin or soft spots, which can collapse during baking.

And here’s a pro tip: When slicing the top off, leave the stem attached. It helps keep the structure intact during baking—and makes your presentation look restaurant-worthy.

Discover great ideas like our zucchini cheese bread to serve alongside these peppers.

Why sirloin steak works best in this recipe

Not all steaks are created equal—especially when it comes to stuffing peppers. Sirloin is a top choice for its tender texture, rich flavor, and lean profile. It cooks quickly, slices thinly, and doesn’t dry out under high heat. When paired with savory mushrooms and caramelized onions, it’s a flavor powerhouse.

If sirloin isn’t available, flank steak or ribeye can be great alternatives. Just be sure to slice the meat against the grain into thin strips. This makes the bites more tender and easy to chew—perfect for stuffing and layering in the pepper shells.

Seasoning is simple: salt, pepper, and the natural umami from cremini mushrooms do most of the heavy lifting. You don’t need marinades or complex spices—the goal is to keep the taste close to an authentic Philly cheesesteak, but in a healthier shell.

Step-by-Step Method to Make Philly Cheesesteak Stuffed Peppers

Prepping the bell peppers for roasting

Start by preheating your oven to 400°F—this temperature softens the peppers without overcooking the filling. On a cutting board, lay a bell pepper on its side and slice off about a third from the top, stem to end. Repeat with the remaining peppers.

Use your hands to remove the seeds and white ribs from inside the peppers. Leave the stem on—it helps maintain their shape. Slice the top portions into thin strips, which will be cooked with the onions and mushrooms later.

Place the hollowed-out peppers in a baking dish cut-side up. Bake them without oil for 30 minutes. This pre-bake ensures they’re soft enough to bite into but still firm enough to hold the filling.

Cooking the steak, veggies, and combining for the perfect filling

In a large skillet or griddle over medium heat, add 2 tablespoons of olive oil. Toss in the sliced onion, pepper strips from earlier, mushrooms, ½ teaspoon salt, and ½ teaspoon black pepper. Let them cook for 12–15 minutes, stirring occasionally until they’re golden and caramelized.

Set the vegetables aside and heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add the thinly sliced sirloin steak with ½ teaspoon salt and ¼ teaspoon pepper. Spread it out in a single layer—this helps it sear instead of steam.

Let it cook 1–2 minutes without stirring, then quickly stir to finish. The key here is speed—the steak should remain tender and juicy.

Transfer the cooked steak and veggies onto a large cutting board. Using a chef’s knife, chop everything into smaller pieces, then mix them together by hand or spatula until well combined.

Remove the roasted peppers from the oven. Once they’re cool enough to handle, fill each pepper halfway with the steak and veggie mixture. Top with a slice of provolone cheese, then add more filling. Finish with another half-slice of cheese and a sprinkle of fresh thyme.

Pop them back in the oven for 15 minutes, or until the cheese is perfectly melted and slightly golden.

Looking for inspiration? Try our creamy green chili chicken enchiladas for your next comfort meal.

Cheese Selection and Melting Tips

Provolone vs. other cheeses – what melts better?

When making Philly Cheesesteak Stuffed Peppers, choosing the right cheese is just as important as the steak. Provolone is the go-to for a reason. It’s creamy, mild, and melts like a dream. It holds its texture well under heat and delivers that classic Philly cheesesteak flavor you expect.

Some people use American cheese or mozzarella. While those do melt nicely, they can become stringy or overly gooey, especially inside a baked pepper. Provolone keeps things balanced—not too sharp, not too bland.

You can even get creative with cheese blends. For a sharper bite, try mixing in a bit of white cheddar. For a nutty undertone, go with Swiss. Just make sure the cheese you pick melts easily and isn’t too oily.

Cheese layering tricks to avoid sogginess

Here’s a tip that can make or break your final bite: cheese layering. To avoid soggy peppers and keep that melt-in-your-mouth experience intact, follow this sequence:

First layer – Add a slice of provolone halfway through stuffing. This helps seal in moisture and infuse flavor through the center.
Final layer – Add a second slice (or half-slice) on top to create a golden, bubbly crust that makes the dish irresistible.

Don’t overdo it – Too much cheese can overpower the filling or lead to runny texture. Two slices per pepper is the sweet spot.

Lastly, bake uncovered. This allows the cheese to brown and prevents it from turning rubbery. If you prefer stretchier cheese, you can broil the peppers for 2 minutes at the end of baking for that Instagram-worthy finish.

Don’t miss our lemon raspberry cookies for a zesty dessert pairing.

Health Benefits of Philly Cheesesteak Stuffed Peppers

Why this is a keto and diabetic-friendly alternative

If you’re watching your carbs or sugar intake, Philly Cheesesteak Stuffed Peppers check all the boxes. By swapping out the traditional hoagie roll for bell peppers, you drastically reduce the carbohydrate content—making this dish ideal for keto, low-carb, and diabetic diets.

Each stuffed pepper is packed with lean protein from sirloin steak, healthy fats from olive oil and provolone, and fiber from the veggies. The result? A balanced, nutrient-dense meal that keeps blood sugar stable and hunger in check. There’s no white bread, no added sugar, and no guilt.

Even better, this dish supports weight management goals by being naturally portion-controlled. One or two stuffed peppers make a hearty meal without the calorie overload of takeout or fast food.

For those tracking macros, a single serving generally offers:

Around 25–30g of protein
10–15g of healthy fat
Less than 10g of net carbs (depending on pepper size and cheese)

Learn more about low-carbohydrate diets on Wikipedia and how they support blood sugar control and fat loss.

Nutrient breakdown and low-carb advantages

Beyond the macros, let’s talk about micronutrients. Bell peppers are rich in vitamin C, vitamin A, and antioxidants that support immune function, eye health, and inflammation reduction. Mushrooms add B vitamins and selenium, while onions deliver prebiotics for gut health.

Here’s a quick look at the nutrition benefits of each main ingredient:

Ingredient	Key Nutrients	Health Benefit
Bell Peppers	Vitamin C, A, antioxidants	Boosts immunity, vision, and skin
Sirloin Steak	Protein, B12, iron	Muscle repair, energy, red blood cells
Mushrooms	B vitamins, selenium, potassium	Brain function, heart health
Olive Oil	Healthy fats, vitamin E	Anti-inflammatory, heart protective
Provolone Cheese	Calcium, protein, phosphorus	Bone strength, satiety

This meal proves you can enjoy comfort food while still being kind to your body—and your goals.

Because Philly Cheesesteak Stuffed Peppers are naturally low in carbs, they fit perfectly into keto or diabetic-friendly meal plans.

Check out our chicken stroganoff if you’re looking for another hearty, low-carb comfort meal.

Variations of Philly Cheesesteak Stuffed Peppers

Vegan and vegetarian twists you can try

Love the idea of Philly Cheesesteak Stuffed Peppers but follow a plant-based lifestyle? No problem. With a few smart swaps, this dish becomes totally vegan or vegetarian-friendly—without sacrificing flavor or satisfaction.

For a vegetarian version, keep the provolone but swap the sirloin steak for sliced portobello mushrooms, marinated tofu, or plant-based beef crumbles. Mushrooms provide that same meaty texture and umami flavor you’d expect from steak.

For a vegan version, take it a step further:

Use dairy-free cheese slices that melt well (like provolone-style vegan cheese or mozzarella-style)
Cook with olive oil or avocado oil
Replace steak with a combo of mushrooms, seitan strips, or lentils
Add sautéed spinach, kale, or quinoa for extra nutrition

Even picky eaters won’t miss the meat—especially with the caramelized onions and mushrooms doing most of the flavor work.

Add-ins and swaps: jalapeños, mozzarella, quinoa, and more

Want to elevate the flavor or tailor it to your taste buds? These add-ins and swaps will help you turn this dish into something totally your own:

Spicy Kick: Add sliced jalapeños or red chili flakes to the filling for a bold punch
Extra Creaminess: A small dollop of cream cheese or Greek yogurt in the filling adds a creamy, tangy twist
Grain Boost: Stir in cooked quinoa or brown rice for added fiber and bulk
Cheese Alternatives: Try smoked gouda, Swiss, or sharp white cheddar for different melt and flavor profiles
Low-FODMAP: Skip the onions and use scallion greens or fennel for a gut-friendly alternative

You can also use this recipe to clean out your fridge. Got leftover roasted veggies? Toss them in. A few tablespoons of salsa? Sure. It’s endlessly customizable—and always delicious.

Vegan versions of Philly Cheesesteak Stuffed Peppers still deliver that savory, cheesy goodness with a plant-based twist.

Don’t miss our vegan-friendly strawberry sugar cookies for a sweet plant-based dessert idea.

How to Store and Reheat for Later

Storage tips for up to 4 days

One of the best things about Philly Cheesesteak Stuffed Peppers—aside from how insanely delicious they are—is how well they store. Whether you’re meal prepping or saving leftovers, you’re in luck.

Let the peppers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. For best results, keep each pepper intact rather than cutting it in half. This helps preserve moisture and flavor.

If you want to make a big batch ahead of time, store the pepper shells and filling separately. Then, when you’re ready to eat, stuff and bake them fresh. This keeps the texture crisp and the cheese perfectly melty.

Learn more about efficient meal prep with our refrigerator bread and butter pickles recipe—perfect for side dish storage.

Reheating without losing texture or taste

When reheating, the goal is to bring back that fresh-out-the-oven magic without drying out the filling or overcooking the peppers.

Oven method (best choice):

Preheat to 350°F
Place peppers in a baking dish
Cover loosely with foil to trap moisture
Bake for 15–20 minutes, or until heated through

Microwave method (faster but slightly softer texture):

Place on a microwave-safe plate
Cover with a damp paper towel
Heat for 2–3 minutes, checking halfway

To bring back that cheesy golden top, use the broiler for the last 2 minutes. This restores the melt and gives you those irresistible browned edges.

Whether you’re eating them fresh or two days later, these stuffed peppers hold up incredibly well—and might even taste better the next day after the flavors have settled in.

Common Mistakes to Avoid When Making Philly Cheesesteak Stuffed Peppers

Overbaking peppers and undercooking steak

One of the most common mistakes people make when preparing Philly Cheesesteak Stuffed Peppers is overbaking the bell peppers. If you bake them too long, they’ll lose their shape and become mushy, turning your beautiful stuffed dish into a sloppy mess. You want the peppers tender—but not limp. Stick to 30 minutes pre-bake, then 15 minutes after stuffing.

Equally important? Don’t undercook the steak. Since sirloin cooks fast, you only need a minute or two per side on a hot skillet. But be careful—if your slices are too thick or overcrowded in the pan, they’ll steam instead of sear, resulting in chewy, undercooked meat.

Thin, even slices and high heat are essential to achieving that classic cheesesteak char in your filling.

Using watery vegetables and how to fix it

Another rookie error is adding too many watery vegetables like zucchini or raw tomatoes to the filling. This dilutes the flavor and causes the peppers to release even more moisture while baking—leading to soggy results.

Stick with classic filling veggies: onions, mushrooms, and bell pepper tops. They caramelize well and add depth. If you’re using extra ingredients, sauté them beforehand to cook out excess water.

Also, go easy on sauces. Some recipes recommend mayo or aioli—those are better served on the side, not baked inside the peppers. Trust the natural juices from the steak, veggies, and a little olive oil to carry the flavor.

The beauty of Philly Cheesesteak Stuffed Peppers is that they’re simple—when done right, every bite is packed with bold flavor.

Looking for inspiration? Try our million-dollar baked chicken breast for more golden, juicy perfection every time.

Philly Cheesesteak Stuffed Peppers are meant to be rich, meaty, and satisfying. Follow these simple fixes, and you’ll avoid soggy bottoms, chewy steak, or bland bites—guaranteed.

What to Serve With Philly Cheesesteak Stuffed Peppers

Best sides: garlic roasted asparagus, baked sweet potato fries

Once your Philly Cheesesteak Stuffed Peppers are hot out of the oven, the next big question is: what do you serve with them?

One word—balance. Since the peppers are rich and hearty, pairing them with light, fresh sides creates the perfect plate.

Garlic roasted asparagus is a go-to option. Toss fresh asparagus with olive oil, minced garlic, sea salt, and a pinch of lemon zest. Roast in the oven for 12 minutes at 400°F. It’s light, crisp, and complements the cheesy, savory flavors of the peppers beautifully.

Craving something a little more indulgent? Baked sweet potato fries offer that salty-sweet combo everyone loves. They add fiber, color, and just the right crunch—without deep frying. Sprinkle with smoked paprika or cinnamon for a tasty twist.

These sides turn your peppers into a complete, satisfying meal you’ll feel great about serving (or devouring solo).

Drink pairings that balance the savory flavors

When it comes to drinks, Philly Cheesesteak Stuffed Peppers call for balance—something that cuts through the richness of the cheese and steak while enhancing the overall meal.

Here are some great drink pairings:

Iced herbal tea with lemon and mint – fresh, cooling, and caffeine-free
Sparkling water with lime – fizzy and refreshing, perfect for summer meals
Cabernet Sauvignon or Zinfandel – if you’re in the mood for wine, these reds pair perfectly with beef

Classic iced cola or root beer – if you’re going full comfort food mode, these nostalgic sips hit the spot

For kids or non-drinkers, a simple cucumber lemonade or even a light kombucha adds a tangy brightness to contrast the hearty stuffed peppers.

Don’t miss our grilled buffalo salmon with celery slaw for another exciting dinner pairing option that brings flavor and balance.

FAQs About Philly Cheesesteak Stuffed Peppers

What goes well with Philly Cheesesteak Stuffed Peppers?

Philly Cheesesteak Stuffed Peppers are incredibly versatile, so they pair well with a variety of sides. For a balanced plate, try:

Roasted vegetables like carrots, asparagus, or Brussels sprouts
Cauliflower mash or a light coleslaw
Sweet potato fries or garlic-parmesan green beans
For something refreshing, a chopped cucumber salad is perfect

These combinations complement the richness of the stuffed peppers and bring color and crunch to your meal.

Can I freeze Philly Cheesesteak Stuffed Peppers?

Yes, these peppers freeze well and make an excellent meal prep option. Let them cool completely, then wrap each one tightly in foil and place them in an airtight freezer-safe container. Freeze for up to 2 months.

To reheat:

Thaw overnight in the fridge
Bake at 375°F for 20–25 minutes or until heated through

This method keeps the peppers tender and the cheese melty—just like fresh!

How do I keep stuffed peppers from getting soggy?

The key to avoiding sogginess is pre-baking the peppers and sautéing your veggies first. Here’s how:

Bake the peppers for 30 minutes before stuffing
Don’t add watery ingredients like fresh tomatoes or uncooked spinach

Use firm cheeses like provolone instead of mozzarella
Bake uncovered to allow moisture to evaporate

This simple approach guarantees your Philly Cheesesteak Stuffed Peppers will stay firm and flavorful.

What type of steak is best for stuffed peppers?

Sirloin steak is the top choice for this dish. It’s lean, tender, and easy to slice thinly—perfect for quick, even cooking.

Other options:

Flank steak (slice thin against the grain)
Ribeye (adds more fat and flavor but higher in calories)

Skirt steak (great texture, cooks fast)

Whichever you choose, make sure to cook on high heat and don’t overcrowd the pan for that classic cheesesteak sear.

Looking for inspiration? Try our creamy ranch chicken breast for another protein-packed weeknight winner.

Philly Cheesesteak Stuffed Peppers – Your New Favorite Comfort Food

When you need comfort food without the carbs, Philly Cheesesteak Stuffed Peppers deliver every time. Juicy steak, sautéed onions and mushrooms, melted provolone, and perfectly roasted bell peppers—this dish has everything you love, without the bread.

Whether you’re following a low-carb or keto diet, meal prepping for the week, or just want to try something satisfying and flavorful, this recipe is a win on all levels. And the best part? It’s flexible. Go classic with sirloin and provolone, or switch it up with vegan cheese, plant-based meat, or spicy add-ins.

It’s simple. It’s satisfying. And it brings people to the table.

So the next time you’re craving that Philly cheesesteak flavor, skip the roll and stuff a pepper instead—you’ll be amazed by how much better it can get.

What makes Philly Cheesesteak Stuffed Peppers so crave-worthy is how effortlessly they combine health and indulgence.