If you’re craving all the flavors of a classic Philly cheesesteak but are looking for a healthier twist, you’re going to fall in love with these Philly Cheesesteak Stuffed Peppers! These vibrant bell peppers are loaded with juicy steak, roasted veggies, and melty cheese, for a deliciously satisfying meal that’s both low-carb and totally irresistible.
Table of Contents
- What are Philly Cheesesteak Stuffed Peppers?
- Ingredients You Need for Philly Cheesesteak Stuffed Peppers
- How to Make Philly Cheesesteak Stuffed Peppers
- Variations on Low Carb Philly Cheesesteak Stuffed Peppers
- Can I Store Leftovers?
- Common Questions about Philly Cheesesteak Stuffed Peppers
- More Beefy Recipes
- Philly Cheesesteak Stuffed Peppers Recipe
What are Philly Cheesesteak Stuffed Peppers?
Our low carb Philly cheesesteak stuffed peppers are a delicious mashup of the classic Philly cheesesteak sandwich and healthy, flavorful bell peppers. These pack all of the mouthwatering goodness of a Philly cheesesteak—tender, juicy strips of steak, caramelized onions, savory mushrooms, and gooey melted cheese—into a sweet and slightly crunchy bell pepper!
These stuffed peppers are perfect for anyone who loves the flavors of a traditional cheesesteak but is looking for a low-carb alternative or just a way to pack in more nutrients. They’re easy to make, fun to eat, and are packed full of flavor. Whether you’re hosting a dinner party, meal-prepping for the week, or just craving something new, our keto Philly cheesesteak stuffed peppers are a surefire way to knock everyone’s socks off.
Ingredients You Need for Philly Cheesesteak Stuffed Peppers
- Olive Oil – While we prefer the flavor that olive oil gives these peppers, you can use any neutrally flavored oil!
- Green Peppers – These are our tasty vessels for the cheesesteak! They hold all the delicious fillings and have a fresh, crunchy bite. Cut them in half and deseed them before cooking.
- Flank Steak – Thinly slicing against the grain is the key to creating juicy steak that’s melt-in-your-mouth tender.
- Sliced Mushrooms – We love the savory, earthy depth that mushrooms add.
- Red and Yellow Bell Peppers – These both add a pop of sweetness and vibrant color that makes everything look and taste absolutely amazing.
- Red Onion – These mild, sweet onions caramelize beautifully when cooked.
- Minced Garlic – Garlic adds a punch of flavor that’s simply irresistible!
- Smoked Paprika – This spice brings a smoky, slightly spicy kick that takes the beefy filling to the next level.
- Onion Powder – Enhances the savory flavors and gives a boost to the oniony goodness without being overpowering.
- Dried Oregano – A classic herb that ties all the flavors together with its earthy, slightly minty taste.
- Sea Salt – Brings out all the flavors and ensures everything is perfectly seasoned. A little goes a long way!
- Black Pepper – Adds a bit of heat and a peppery bite to balance out the richness of the other ingredients.
- Worcestershire Sauce – A splash of this delicious sauce adds a tangy, umami boost that’s essential for that classic Philly cheesesteak flavor. If you’re preparing this for anyone who follows a gluten-free lifestyle, look for a brand that is certified gluten-free
- Low-Moisture Mozzarella or Provolone Cheese – You can’t have a cheesesteak with the cheese! The gooey, melty cheese on top gives the dish its classic Philly cheesesteak flavor and makes every bite super satisfying!
How to Make Philly Cheesesteak Stuffed Peppers
- Prepare the Steak and Veggies. Add the olive oil, Worcestershire Sauce, paprika, garlic, salt, pepper, and onion powder to a large bowl and stir. Then, place the steak, onions, bell peppers, and mushrooms in the bowl and coat them with the olive oil mixture.
- Cook the Steak and Veggies. Transfer the steak and vegetables to a prepared sheet pan and bake until the steak is the desired doneness and the veggies are fork-tender. Alternate method: Heat the steak and veggies in a skillet while the peppers are baking.
- Prepare the Peppers. Arrange the pepper halves in the prepared baking dish before drizzling the oil over the top and sprinkling with salt and pepper. Use aluminum foil to cover the peppers and bake for the recommended time. You’ll know they’re ready when they’re slightly softened (crisp-tender), though not so soft that they don’t hold their shape.
- Stuff the Peppers. Take the peppers out of the oven and uncover. Transfer the meat and vegetables to the peppers and sprinkle cheese over the top.
- Bake the Filled Peppers. Place the peppers back in the oven and bake until the cheese is slightly browned and bubbly.
- Serve. Allow the peppers to cool briefly before serving them all on their own or with a side salad.
Variations on Low Carb Philly Cheesesteak Stuffed Peppers
- Types of Beef – Instead of flank steak, you can use chuck or ribeye. Shaved steak from these cuts comes out super thin. Alternatively, you can also opt for sirloin, which tends to be lean and affordable — be sure to cut it against the grain just like the flank steak.
- Chicken – Swap out the flank steak for thinly sliced chicken breast. It’s a lighter take but still super flavorful.
- Vegetarian – Skip the meat, load up on more mushrooms, and add some sautéed spinach or zucchini for a hearty, veggie-packed version.
- Spicy – Add some sliced jalapeños or a dash of hot sauce to the filling for a spicy kick.
- Italian-Style – Use Italian sausage instead of steak and add some marinara sauce into the mix. Top with mozzarella and fresh basil for an Italian twist.
- Southwest-Style – Add some black beans, corn, and a sprinkle of cumin and chili powder for a southwest flair. Top with pepper jack cheese.
- Greek-Style – Use lamb or beef, and season with oregano, garlic, and a touch of cinnamon. Top with feta cheese and fresh mint.
- Cauliflower – Use cauliflower rice mixed with the filling for an extra veggie boost.
- BBQ – Add a bit of your favorite BBQ sauce to the filling for a sweet and tangy twist. Top with smoked Gouda or cheddar.
- Toppings – Spice up your cheesesteak stuffed peppers with finely diced hot peppers, make it even more melty with an extra layer of cheese, or brighten them up with a sprinkle of fresh parsley.
Can I Store Leftovers?
You can! These reheat well in the oven, so you can make them ahead and enjoy them all week!
Transfer the stuffed peppers to an airtight container and store them in the fridge for up to 4 days. Reheat them in the oven to retain a bit of crispness in the peppers, or for a quick warm-up, microwave them.
Freeze the peppers for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven.
Common Questions about Philly Cheesesteak Stuffed Peppers
Yes! You can prep the filling and pre-bake the peppers up to a day in advance. Store everything separately in the fridge, then stuff, top with cheese, and bake when you’re ready so the peppers stay fresh and the cheese melts just right.
Provolone is the classic choice—it melts smoothly and lets the savory steak shine. Mozzarella works if you want extra stretch, while white American brings that ultra-melty, old-school cheesesteak vibe. Feel free to mix and match!
Yes, and it’s worth it! Pre-baking the peppers softens them slightly so they’re tender—not crunchy—once everything’s done. It also helps prevent excess moisture from watering down the filling.
You can! Ground beef makes this recipe extra weeknight-friendly and still delivers plenty of savory flavor. Just cook it thoroughly and drain any excess grease before mixing it with the veggies.
More Beefy Recipes
Looking for more recipes that are easy and beefy? We’ve got you covered with these favorites that will have everyone running to the dinner table!
Ground Beef Philly Cheesesteak
Mediterranean Ground Beef Meatballs
Slow Cooker Mediterranean Stuffed Peppers with Rice
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Philly Cheesesteak Stuffed Peppers
Ingredients
- 3 tablespoons olive oil divided
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoon smoked paprika
- 4 cloves minced garlic
- 2 teaspoons dried oregano
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 1/2 pounds flank steak sliced thin against the grain
- 1 small red onion sliced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 8 ounces sliced mushrooms
- 4 green peppers cut in half and deseeded
- 2 cups low-moisture mozzarella cheese or provolone cheese, shredded
Instructions
- Preheat your oven to 425°F and position a rack in the middle.
- In a large bowl, combine 2 tbsp olive oil, Worcestershire sauce, paprika, garlic, oregano, salt, pepper, and onion powder. Add the steak, onions, red and yellow bell peppers, and mushrooms, tossing to coat.3 tablespoons olive oil, 1 1/2 pounds flank steak, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 small red onion, 4 cloves minced garlic, 1 1/2 teaspoon smoked paprika, 1 teaspoon onion powder, 2 teaspoons dried oregano, 1 1/2 teaspoon sea salt, 1 teaspoon black pepper, 2 tablespoons Worcestershire sauce, 8 ounces sliced mushrooms
- Spread the steak and veggie mixture on a rimmed 13×18 sheet pan and roast for about 15 minutes, until the veggies are softened and the steak is cooked through.
- Meanwhile, place the green pepper halves in a 9×13 baking dish, drizzle with 1 tbsp olive oil, season with salt and pepper, and cover with tin foil. Bake for 25-30 minutes.4 green peppers
- Remove the green peppers from the oven. Divide the steak and veggie mixture among the peppers, then top with grated provolone or mozzarella cheese.2 cups low-moisture mozzarella cheese
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for dinner tonight. Fantastic! Will definitely make these again and try some other variations.
Delicious recipe !! I actually made this twice already it was so good. I made steak part without peppers too it’s so easy and deliciousssss
We’re so happy to hear this, Jess! Thank you for letting us know! 😊
Xo,
Alia & Radwa
Surprised it was so good. I will certainly fix this recipe again. I used frozen cheesesteak instead of fresh it turned out absolutely delicious. I let the frozen steak thaw and I broke it apart and mixed it in with the veggies. Season the steak and then season the way the recipe calls for the veggies. Enjoy
We’re so glad it turned out well for you, Joanne! Thank you for trying it out. 😊
Xo,
Alia & Radwa
That looks amazing, Definitely going to try. What kind of sides do you pair up with this dish.
We hope you enjoy! We love them with rice, cauliflower rice, or potatoes!
Xo,
Alia & Radwa
so good !!!