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!
FAQ
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.
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.
It was really good . But I did boil the peppers 🫑 for 10 minutes and cheddar would’ve been way better and also I. Oils to put the slice of cheese on top til 5 remaining minutes it over cooked the cheese for me. But def a recipe I’ll make more often
Thank you for the tips, Angela! I'm so glad you enjoyed the recipe and that you will be making it again!
What kind of meat did you use and did? And, you just cut it into bite-size pieces?
I used deli roast beef and added it to the mushroom mixture- it worked great!
Hey Deb, see section "Best Cut of Beef to Use for Philly Cheesesteak Stuffed Peppers", we shared all the tips.
This recipe is great. Very tasty. It is one of my favorites.
Thank you, Kathy! I'm so glad you enjoyed the recipe!
Do you have to par-bake the peppers? Or will they cook down nice and soft within the 25 minutes in the oven?
Hi Kelsey, that depends on what you enjoy. I don't pre-boil my peppers because I like the difference in texture and a bit of crunch, but if you like yours on the softer size place them in boiling water for 3-5 minutes. I hope that helps 😊
This is really good!! Everyone at my house loved it!
I'm so glad it was a hit, thank you for your feedback 🙂
Love, love, love this! Such an easy way to get a delicious and satisfying dinner on the table. So easy to change it up or customize it to your liking.
Right?! I love how customizable it is, perfect for picky eaters.
These look so delicious and tasty! My husband is going to love this recipe! I can't wait to give this a try!
I hope you love the recipe, Beth!
Do you think this meal would be just as delicious with red and orange peppers instead of green? Trying to use up my veggies and that's what I have!
This sounds delicious and am excited to try it, just hope the flavor doesn't change too much with the different peppers.
Hi Kelsey, if I had red and orange peppers on hand, in would definitely use them up. I think the flavor would still be great. Enjoy!
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!
Maybe try lentils. They have an earthy flavor.
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 😉