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!
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.
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
- 30-Minute Low-Carb Chicken
- Low-Carb Lasagna Stuffed Peppers (quick & easy)
- Easy Chicken Fajitas Recipe
Recipe
Ingredients
- 3 green bell peppers
- 1 lb mushrooms
- 1 onion
- 1 lb beef, sliced into thin strips
- 12 slices Provolone cheese
- oil, for cooking
- salt & pepper, to taste
Instructions
- 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.
Have made it twice now. Superb. Used cheddar and gruyere as cant get your cheese in uk. (Not in rural Devon at least)One question. How big are your bell peppers!!. I made the dish for 4 halves but masses of filling over. Meant I had it 2 nights running. No problem but maybe reduce the quantity a bit? Sx
Hey Stuart, they are medium size bell peppers. I do have a video for this recipe on our Youtube channel, that might be useful. Enjoy
Could you use chicken? My wife cannot eat red meat. This looks so delish. Thank You Bob
Hi Bob, yes for sure. You may need to just cooking time. The chicken cooks quicker but for sure.
Hi there. Is there a way to make them less watery? I maybe missed a step there. Otherwise they were sooo good!!
Hmm, mine were not watery. Was the beef fresh or frozen?
Mine were watery too... I was trying to figure out why my mushrooms and onions weren’t browning... I did rinse the mushrooms and didn’t let them dry for very long, but it didn’t add more water. I felt my frying pan was REALLY full but otherwise could not figure out why...
Hey Stephanie, We don't recommend rinsing mushrooms. They absorb water like a sponge. I would suggest using a paper towel to wipe them down.
Naralya i absolutely love your recipes they are exciting and smart Thankyou very much
Hey Maxine, thank you so much! What a sweet comment. You made my day!
Could I substitute the Provolone for Pepper Jack cheese?
Hey Kiki, yes for sure. It would just change the taste of the cheese. Enjoy!
Wow love this, its super awesome 🙂
Hey, thank you dear! Glad you love it.
I just made this recipe and it was really delicious. Would you happen to know the serving size? Is it one half or a whole bell pepper (2 halfs)?
Hye Erika, thank you for sharing your feedback. I am so happy you loved it. Serving size is for 1/2 a bell pepper.
Thanks Natalya
Is there anything you would recommend as a substitute for the mushrooms (I am allergic)? Thank you!
Melissa, you can just skip on them altogether. They just add a lot of flavor to the dish.
Made them twice in 5 days! VERY DELISH. I used ribeye steak. After cooking the meat, I threw in the onions and mushrooms in the same pan I did the meat in with all those juices. Really superb. Just add the cheese the last 7 minutes or so. Thanks so much.
Hey Stacey, thank you for sharing your tips. I am so glad you liked the recipe! 🙂
Yummy but my peppers are still a bit undercooked. Has anyone tried to pre-cook the peppers a bit?
I pre boil mines 3-5 minutes
That's a great tip if you want bell peppers to be softer.
These were super yummy and I will definitely make it again. Perfect for those trying to watch your carbs. The only thing I didn't care for was how burnt the cheese on top got. Next time I will wait and add the cheese to the top during the last 5 min of baking. Also if you want to cut your prep time down you can buy the sliced Philly style steak already done in the frozen foods section at your grocery.
Amy, thank you for sharing your feedback! I think this feedback would really help others. I will also add a note in the recipe. Thank you!
can you use frozen half peppers
I wouldn't recommend that because frozen bell peppers tend to be watery.
So is it 424 calories each?
Yes, about that much. But it will depend on the brand of cheese you use. Nutrition facts are as close as we can get them.
Really no mention of how to cut beef or what cut of beef.
Thank you for your questions, we will add more details. I would suggest cutting the beef into very thin strips. As far the best meat for Philly Cheesesteak is: Thinly sliced ribeye is the go-to meat choice for a classic Philly Cheesesteak. The high-fat content of ribeye is ideal because it will create a tender, easy-to-bite sandwich. Other cuts would work as well as long as you slice the beef very thinly.
Thank you for the recipe. I made it as presented, but it seemed to be lacking in flavor to me. I did add some Worcestershire sauce and a splash of beef broth. I think next time (and I will definitely make it again), I may add some red bell pepper to the vegetables, reduce the mushrooms (a few too many for my taste preference), add some garlic or garlic powder and maybe some Italian seasoning. That said, hubby loved it! I served with brown rice on the side (1/3 cup for me for 15 carbs) and it was good. Loved that the peppers weren't mushy, but still slightly crisp. It was probably my oven, but the cheese got a bit more brown than I prefer, so I will reduce the baking temp next time.
Hi Leanne, so many great tips. Thank you for sharing. You can also add cheese at the end of the cooking time.
Can these be assembled ahead of time, refrigerated and popped into the oven later, right before dinner?
Yes, the Philly Cheesesteak can be made ahead of time. The leftover also reheats really well.
What kind of steak is best for this recipe? Thanks!
The high-fat content of ribeye is ideal for Philly Cheesesteak because it will create a tender, easy-to-bite sandwich. Other cuts would work as well as long as you slice the beef very thinly.
Very tasty! ? The next time I make it though, I am going to turn the heat down to 350 and bake it longer. At 400, the cheese on top turned brown, but the peppers were not done to my liking.
Linda, thank you for sharing this tip. I think, depending on the oven and preference the temperature can be adjusted. 🙂
I made this for dinner tonight, it was easy to make and delicious. That’s a perfect combination to me!
Awesome. SO happy you guys enjoyed it!
This is a great way of omitting the bread! Delicious ?
Anne, yes, the classic Philly cheesesteak is definitely delicious but this is a great twist for the low carb night 😉