Philly Cheese Steak Stuffed Peppers are a great alternative to their bread-y, traditional counterpart. Whip up a batch when the craving hits and you need to watch your carbs!
Still looking for a classic recipe? Check out my Easy Philly Cheesesteak! I mean…sometimes you just have to have bread, right?
These Philly Cheesesteak Stuffed Peppers are so perfect for you Keto-dieters out there. They are also a fun meal to make if you are gluten-free. What’s even better? They are great for meal-prepping. You can make all the ingredients ahead of time and quickly pop one in the oven on a busy weeknight.
So what inspired this dish? There’s a food truck here in Seattle that has the most killer Philly Cheesesteak Sliders. I would get them for lunch on days I really wanted to treat myself.
However, at the end of the day it’s the filling that really kept me coming back for more. As a result, I decided to experiment with a low-carb version and found that green peppers really elevated the richness of the beef. This recipe is truly a win-win for your taste buds and waistline!
We are huge fans of stuffed bell peppers and very often try to swap them in where we can and replace tortillas or bread. One of our most popular recipes last year was the Mexican Stuffed Bell Peppers. If you haven’t tried these bad boys, you must check them out.
How to Make Philly Cheesesteak Stuffed Peppers
- Gather your ingredients.
- Sautee mushrooms. Add diced onions and cook through. Remove and set aside.
- In the same skillet, cook sliced beef. Return the mushrooms and onions. Season to taste.
- Slice and clean peppers. Line the pepper with a slice of cheese. Top with filling and cover with another slice of cheese.
- Bake at 400℉ for 25 minutes.
Best Cut of Beef to Use for Philly Cheesesteak Stuffed Peppers
Ribeye is always amazing. It’s perfectly marbled and packs a ton of beef-y flavor. Amongst Philly cheesesteak enthusiasts, ribeye is considered the most authentic cut to use for this beloved street food. However, it is quite expensive a cut. If you are trying to be a bit more thrifty, opt for skirt steak. It’s easier on the wallet and perfect for pan-frying. You could also use top sirloin.
How to Cut Beef for Philly Cheesesteak Stuffed Peppers
Slice beef against the grain with a gentle sawing motion. The “grain” refers to the direction the muscle fibers are growing. You are going to want to cut across the grain, versus parallel to it. This helps maintain uniformity and prevents you from compromising the shape of the strips.
You also want to slice your beef as thinly as possible. This will set the stage for even cooking! Plus, thinner steak strips make for better pepper stuffing. The goal is to have a nice, even bite!
This is totally a preference. I don’t pre-boil my peppers because I like a bit of bite, but if you like yours on the softer size place them in boiling water for 3-5 minutes.
I find that 400°F is the perfect temperature for cooking stuffed peppers. If you reduce the temperature too much, they will take forever to soften.
Of course! Just make sure you do no less than 85 percent lean beef and drain the pan well after browning and before stuffing. You don’t want your peppers to fill up with a ton of grease.
Other Low-Carb Recipes to Try
- 30-Minute Low-Carb Chicken– More low-carb recipes to go around! This chicken is clutch during a busy weeknight.
- Low-Carb Lasagna Stuffed Peppers – Traditional lasagna is probably the furthest dish from being low-carb. This version hits the spot with zero guilt!
- Easy Chicken Fajitas Recipe – Make the fajitas and skip the tortillas. I like to throw the fajita mixture on chopped romaine lettuce with salsa for dressing.
Share Some Love ❤️
- Prepare your ingredients.
- Preheat a deep skillet with oil. Add mushrooms and cook until they're slightly browned. Add diced onions and cook until golden brown. Remove the veggies from the skillet and set aside.
- In a same skillet, brown the sliced beef. Add the veggie mixture back into the pan and season with salt and pepper to taste.
- Slice bell peppers near the top and clean out the inside. Line one slice of cheese on the inside of each pepper, top them off with the beef mixture, and cover with another slice of cheese.
- Bake stuffed peppers at 400℉ for 25 minutes.