Philly cheesesteak stuffed peppers are a great alternative to Philly sliders that are made with bread. Easy to prepare, low in carbs and gluten free – I can call this a perfect dinner!

Looking for a classic recipe? Check out my Easy Philly Cheesesteak!

Cheesesteak Stuffed Peppers in a baking dish

These Philly cheesesteak stuffed peppers are so perfect for those of you that are following the Keto Diet. You can make all ingredients ahead of time and quickly prepare them on your busy nights.

There’s a food truck in Seattle that has the best Philly cheesesteak sliders, I would get them on the days I wanted to treat myself. I found that when I broke off the bread, the best part of the sliders was the inside anyway. This is why I love the low-carb option so much. The stuffed peppers are just as delicious, and I get to keep my waistline.

We are huge fans of stuffed bell peppers and very often I use bell peppers instead of bread or tortillas. One of our most popular recipes last year was theMexican Stuffed Bell Peppers. If you haven’t tried it, you should check it out.

Cheesesteak Stuffed Peppers in a baking dish

How to the MakePhilly Cheesesteak Stuffed Peppers

Clean out the inside of the peppers; you can use peppers of any color. In an oiled skillet, cook mushrooms, onion and steak. Season the filling with salt and pepper. Fill peppers with cheese, followed by the mushroom and steak mixture. Top it all off with more cheese. Bake stuffed peppers 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. 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! 

Other Low-Carb Recipes to Try

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.