We love a Philly cheesesteak and these Philly Cheesesteak Stuffed Peppers bring all the flavor without all the carbs. Tender steak, grilled onions and mushrooms, and plenty of cheese – all stuffed inside a bell pepper!
I’ve always been a big sandwich person. Like, I could eat a sandwich every day of the week and not get sick of it…which can be a bit of a bummer when you’re low carb!
So, I’ve learned a few tricks. Like my beloved avocado chicken salad. It’s a good sandwich, but it’s perfect on a low carb tortilla!
Or take our Big Mac Salad! All the goodness of my favorite drive-thru burger, but in sandwich form.
And, of course, the ever popular Philly cheesesteak. Now that’s a sandwich I could eat every day. We often do our Philly cheesesteak casserole, but this time around we did stuffed peppers. So dang good.
What We Love About This Recipe:
- Customizable: You can easily modify this recipe to use different ingredients. The type of steak, the veggies, the cheese…it’s all up to you and your preferences.
- Low Carb: These stuffed peppers are perfect for you if you’re on a low carb or gluten free diet! No bread to worry about.
- Cheesy Delight: Not only do we top everything off with provolone cheese, we also fill the bottom of the peppers with a bit of shredded monterey jack. Cheese in every bite!
- Family Friendly: These are low carb and full of vegetables, but the kids will gobble them up thanks to the tender steak and melty cheese.
Philly Cheesesteak Stuffed Peppers
- 4 bell peppers any color
- 12 ounces ribeye steak see notes
- 1 medium sweet onion
- 8 ounces sliced baby portabella mushrooms
- 2 cloves garlic minced
- 2 tablespoons butter
- 3 tablespoons Worcestershire sauce divided
- 2 teaspoon seasoned salt divided
- 4 slices provolone cheese
- ½ cup shredded monterey jack cheese
- Parsley for garnish
- Preheat oven to 375 degrees. Spritz a 9×13 pan with non-stick spray.
- Slice the peppers in half to form 8 pepper halves. Remove the seeds and membranes from the pepper.
- Place the peppers in the prepared pan, hollow side up, and bake for 25-30 minutes or until tender.
- While the peppers are baking, slice the steak into thin strips and then chop into small pieces.
- Slice the onion into thin strips.
- Heat a large skillet over medium heat. Add the butter and let it melt.
- Add the onion and mushrooms, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of seasoned salt to the skillet and cook, stirring occasionally, until golden brown and soft, about 6-7 minutes. Add the garlic and cook for 1 minute more.
- Remove the mushrooms and onions to a plate and set aside.
- With the heat on high, add the steak to the skillet. Season with the remaining Worcestershire sauce and seasoned salt. Cook, stirring often, for 3 minutes or until steak is browned on the outside and cooked to your liking.
- Return the vegetables to the skillet with the steak and stir to combine. Remove from heat.
- When the peppers are done, add one slice of cheese in the bottom of each pepper halve. Fill the peppers with the steak mixture. Sprinkle with the monterey jack cheese.
- Place the pan on the middle rack of your oven and broil for 3-4 minutes or until the cheese is melted.
- Sprinkle with parsley and serve.
Tips & Notes:
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Ribeye Steak – We love ribeye steak, but use any cut of steak you prefer. Sirloin is a more budget-friendly cut and turns out delicious. You could also use ground beef instead of steak!
Bell Peppers – You’ll need some bell peppers for stuffing. I’m using green but you can use any color you like!
Garlic & Onion – Some minced garlic and thinly sliced strips of sweet onion will add some extra flavor to the stuffed peppers.
Baby Portabella Mushrooms – I’m adding sliced baby portabella mushrooms. You’ll sauté these up with the onion and garlic.
Butter – For cooking the mushrooms and veggies!
Worcestershire Sauce – It adds lots of savory flavor to pretty much anything. It’s a great way to enhance the beefy steak flavor in this recipe.
Cheese – You’ll add half a slice of provolone to the bottom of each pepper before stuffing, plus I like to top it off with some shredded Monterey jack. You could use other cheese here too such as Swiss instead of provolone.
Seasoned Salt – It’s a good way to add some more flavor to the veggies and steak while they cook.
Parsley – For garnish.
Karly’s Tips & Tricks:
- You can easily modify this recipe to use different ingredients. The type of steak, the veggies, the cheese, the mushrooms. It’s all up to you and you really won’t mess these up.
- We like to cut our peppers in half from top to bottom to form 2 halves that can be stuffed. I usually enjoy 1 pepper half while my husband usually can eat 2.
- If you like spice, toss some sliced jalapenos in with the onions and mushrooms. The perfect kick!
How To Make Philly Cheesesteak Stuffed Peppers:
Prepare: Slice them in half from top to bottom to form 8 pepper halves. (Photo shows traditional stuffed peppers with the tops removed, but we really prefer them sliced in half as directed! Our photographer just wasn’t paying attention when they cut the peppers!) Remove the seeds and membranes from the pepper. Place the sliced peppers in a greased 9×13 pan, hollow side up, and bake for 25 to 30 minutes or until the peppers are tender.
Sauté: Heat the butter in a large skillet over medium heat and then add in the onion and mushrooms with a tablespoon of the Worcestershire sauce and a teaspoon of the seasoned salt.
Let it cook while stirring occasionally until the onion and mushrooms are golden brown and soft, about 6 to 7 minutes. Finally, add the garlic and cook for another minute.
When it’s ready transfer the mushroom and onion to a plate and set it aside.
Steak: Turn the heat up to high and add the sliced steak to the skillet. Season it with the remaining Worcestershire sauce and seasoned salt and then let it cook, stirring often, for about 3 minutes or until it is browned.
When the steak is ready return the mushroom and onion to the skillet with the steak and stir to combine. Remove it from the heat.
Stuff: Add a slice of cheese to the bottom of each pepper halve, then fill them up with the steak, onion, and mushroom mixture. Finally, sprinkle the shredded cheese over the top. Pop these back in the oven and broil for 3 to 4 minutes or until the cheese has melted.
That’s it! Sprinkle the Philly cheesesteak stuffed peppers with some parsley to garnish and then serve them hot.
How To Cut Peppers For Stuffing:
I always cut peppers into halves and then remove the seeds and membranes. Another method is to cut the top off and then scoop out the seeds and membrane. I prefer slicing them into halves for a couple of reasons:
1.) When you cut them in half there is more surface area for the cheese that gets sprinkled on top. Plus, you’re turning one pepper into two servings which makes it easier to control portions.
2.) It’s a heck of a lot easier to fill and cook a pepper laying down on it’s side than it is to get them to stand up on their ends. Some peppers are weirdly shaped on the bottom and just don’t want to stand up for you, ya know?
We pre-bake our peppers before stuffing them for about 35 minutes. This ensures a nice, tender pepper without overcooking the steak.
Yes, you could drop the peppers in boiling water for a few minutes to soften them up instead of baking them. I think they retain a bit more flavor when they are roasted instead of boiled so I prefer to use the oven for this.
These Philly cheesesteak stuffed peppers are great as leftovers! They’ll reheat easily in the oven or even the microwave and should last for 3 to 4 days in a covered dish in the fridge.
Yes! Stuffed peppers will freeze well and hold up when re-heating. Just make sure that they have cooled completely before freezing, and to cover them tightly with foil and plastic wrap. They should last a few months.