If you love the classic flavors of a Philly cheesesteak but want a fun, low-carb twist, this Philly Cheesesteak Stuffed Peppers Recipe is the perfect dish to add some excitement to your dinner table. Imagine tender strips of juicy steak, sautéed mushrooms and onions, all nestled inside sweet green bell pepper halves, topped with gooey provolone cheese that melts to perfection. This recipe brings together all the comforting goodness of a beloved sandwich, reimagined as a wholesome, hearty meal that’s as satisfying as it is colorful. It’s easy to make, packed with flavor, and sure to become a new favorite in your weeknight meal rotation.
Ingredients You’ll Need
Simple, fresh ingredients are all you need to bring this Philly Cheesesteak Stuffed Peppers Recipe to life. Each component adds its own essential touch—whether it’s the vibrant green of the bell peppers, the savory richness of the steak, or the melty indulgence of provolone—all combining for an irresistible flavor and texture harmony.
- 4 large green bell peppers (halved and seeds removed): These act as the perfect natural vessel, adding a slight sweetness and crunch after baking.
- 1 pound thinly sliced steak (such as ribeye or sirloin): Choose a tender cut to ensure juicy, flavorful meat in every bite.
- 1 tablespoon olive oil: Helps to sauté onions, mushrooms, and steak while enhancing flavor.
- 1 small yellow onion (thinly sliced): Adds subtle sweetness and depth when caramelized.
- 1 cup mushrooms (sliced): Earthy mushrooms complement the meat perfectly and bring additional texture.
- 1/2 teaspoon garlic powder: Infuses a gentle garlicky warmth without overpowering the other ingredients.
- 1/2 teaspoon salt: Balances all the flavors beautifully.
- 1/4 teaspoon black pepper: Adds just enough heat and sharpness.
- 1 tablespoon Worcestershire sauce: Provides a tangy, savory punch that elevates the steak.
- 6 slices provolone cheese: Melts gorgeously over the filling for that authentic Philly cheesesteak finish.
How to Make Philly Cheesesteak Stuffed Peppers Recipe
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C). Place the halved green bell peppers cut side up in a baking dish. Lightly cover them with foil and bake for about 10 minutes to soften slightly. This step ensures the peppers will be tender by the time your filling is ready, yet still sturdy enough to hold all that delicious filling without getting mushy.
Step 2: Cook the Vegetables
While the peppers bake, heat the olive oil in a large skillet over medium-high heat. Toss in the thinly sliced onions and mushrooms, cooking for 5 to 6 minutes until they soften and release their wonderful aroma. This vegetable base adds a delightful sweetness and umami that perfectly complements the savory steak.
Step 3: Add the Steak and Seasonings
Next, add the thinly sliced steak to the skillet with the onions and mushrooms. Sprinkle in the garlic powder, salt, and black pepper, then drizzle the Worcestershire sauce over everything. Stir and cook for another 3 to 4 minutes until the steak is beautifully browned and cooked through. This is where all the flavors start to meld and come together into what makes this Philly Cheesesteak Stuffed Peppers Recipe truly unforgettable.
Step 4: Stuff and Bake
Remove the peppers from the oven and carefully drain any liquid that has pooled in the baking dish. Fill each pepper half generously with the mouthwatering steak mixture, then top each one with a slice of provolone cheese. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until the cheese is melted and bubbly. For an extra melty and slightly golden top, you can broil for 1 to 2 minutes at the end, but watch carefully so it doesn’t burn.
How to Serve Philly Cheesesteak Stuffed Peppers Recipe
Garnishes
To make your presentation pop and add fresh flavor notes, sprinkle chopped fresh parsley or chives over the stuffed peppers before serving. A few red pepper flakes on top can also introduce a subtle kick for those who love a touch of heat.
Side Dishes
This Philly Cheesesteak Stuffed Peppers Recipe already provides a hearty, low-carb main, but it pairs beautifully with a simple crisp green salad or roasted garlic cauliflower mash to round out the meal. If you’re serving a crowd, some crusty bread or crispy sweet potato fries bring a fun contrast and extra satisfaction.
Creative Ways to Present
For a dinner party or special occasion, serve these peppers on a rustic wooden board garnished with lemon wedges and a drizzle of spicy mayo or horseradish sauce on the side. Alternatively, you can chop the filling and serve it over a bed of rice or quinoa, accompanied by the baked pepper halves for a deconstructed take on the Philly Cheesesteak Stuffed Peppers Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and they often do!), place them in an airtight container and refrigerate for up to 3 days. The peppers hold their flavor and texture well, making them a great option for easy lunches or quick dinners.
Freezing
You can freeze these stuffed peppers if you want to prepare meals in advance. Freeze them uncovered in a single layer first, then transfer to a freezer-safe bag or container once solid. They’ll maintain quality for up to 2 months. When you’re ready, thaw in the refrigerator overnight before reheating.
Reheating
To reheat, simply pop the stuffed peppers in the oven at 350°F (175°C) for about 15–20 minutes until heated through and the cheese is bubbly again. Avoid microwaving if possible to keep the peppers from becoming soggy and to preserve that delightful cheese melt.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone is classic for a Philly cheesesteak, you can substitute mozzarella, cheddar, or even pepper jack for a little extra kick. Just choose a cheese that melts well.
Is this recipe keto friendly?
Yes, this Philly Cheesesteak Stuffed Peppers Recipe is low in carbs and perfect for keto or low-carb diets, as bell peppers contain minimal carbohydrates and the steak and cheese provide satisfying protein and fat.
Can I make this recipe vegetarian?
For a vegetarian version, swap the steak for a hearty filling like sautéed mushrooms, seitan, or even seasoned tofu. The key is to keep the savory flavor profile vibrant with seasonings and Worcestershire sauce alternatives if needed.
How do I slice the steak thinly?
For the best thin slices, partially freeze the steak for about 30 minutes before slicing. This firms up the meat and makes it easier to cut into thin, even pieces.
Can I prepare this recipe ahead of time?
Yes! You can prepare the filling and stuff the peppers a few hours in advance and keep them refrigerated until ready to bake. This makes weeknight dinners or meal prep a breeze.
Final Thoughts
This Philly Cheesesteak Stuffed Peppers Recipe is one of those dishes that delivers comfort and excitement with every bite. Easy to prepare and packed with delicious layers of flavor and satisfying textures, it’s an absolute crowd-pleaser that’s perfect any night of the week. I truly hope you give this recipe a try and find it becomes one of your go-to meals when craving that iconic Philly cheesesteak experience in a fresh, fun way.
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Philly Cheesesteak Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten Free
Description
These Philly Cheesesteak Stuffed Peppers are a delicious low-carb twist on the classic sandwich, featuring tender slices of steak, sautéed onions and mushrooms, all stuffed inside roasted green bell pepper halves and topped with melted provolone cheese. Perfect for a comforting, flavorful dinner that’s both satisfying and gluten-free.
Ingredients
Vegetables
- 4 large green bell peppers, halved and seeds removed
- 1 small yellow onion, thinly sliced
- 1 cup mushrooms, sliced
Protein
- 1 pound thinly sliced steak (ribeye or sirloin)
Seasonings & Other
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 6 slices provolone cheese
Instructions
- Preheat and prepare peppers: Preheat the oven to 375°F (190°C). Place the halved bell peppers cut side up in a baking dish, lightly cover with foil, and bake for 10 minutes to soften them.
- Sauté vegetables: While the peppers bake, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and mushrooms and cook for 5–6 minutes until softened and fragrant.
- Cook steak mixture: Add the thinly sliced steak, garlic powder, salt, pepper, and Worcestershire sauce to the skillet. Stir frequently and cook for 3–4 minutes until the steak is browned and cooked through.
- Assemble stuffed peppers: Remove the peppers from the oven and drain any liquid that has collected. Spoon the steak mixture evenly into each pepper half. Top each with a slice of provolone cheese.
- Bake to melt cheese: Return the stuffed peppers to the oven uncovered and bake for 10–15 minutes until the cheese is melted and bubbly.
- Optional finishing touch: For extra melty cheese, broil the stuffed peppers for 1–2 minutes at the end of baking.
- Serve: Serve the Philly Cheesesteak Stuffed Peppers hot and enjoy your flavorful, cheesy meal.
Notes
- For extra melty cheese, broil for 1–2 minutes at the end.
- You can substitute ground beef or deli roast beef for a quicker version.
- Add hot peppers or extra seasoning if you prefer a spicier dish.
