If you love the bold, satisfying flavors of a classic sandwich but want something a little lighter and low-carb, you are going to adore this Philly Cheesesteak Stuffed Peppers Recipe. Imagine tender slices of steak, sweet sautéed onions, optional earthy mushrooms, and ooey-gooey melted cheese all packed into vibrant roasted bell peppers that add a perfect hint of crunch and freshness. This dish not only delivers that iconic Philly taste but does it in a way that feels wholesome and exciting for dinner any night of the week. Ready for a flavorful meal that’s fun to make and sure to impress? Let’s dive in!
Ingredients You’ll Need
The beauty of this Philly Cheesesteak Stuffed Peppers Recipe is in the simplicity of the ingredients. Each one plays a starring role—whether it’s the juicy steak providing that hearty meaty base, or the colorful bell peppers brightening up the plate while keeping it low-carb and fresh.
- 4 large bell peppers, halved and seeded: These create the perfect edible bowls packed with flavor and color.
- 1 lb thinly sliced steak (ribeye or sirloin): Choose tender cuts that cook quickly and soak up all those delicious seasonings.
- 1 onion, sliced: Adds a touch of sweetness and softness as it caramelizes with the steak.
- 1 cup mushrooms, sliced (optional): Bring an earthy richness that’s a great complement but can be left out if preferred.
- 1½ cups shredded provolone or mozzarella: Melts beautifully, making every bite irresistibly cheesy.
- 1 tbsp olive oil: Essential for sautéing with just the right richness and flavor.
- Salt and pepper to taste: Simple, classic seasonings that elevate every ingredient.
How to Make Philly Cheesesteak Stuffed Peppers Recipe
Step 1: Roast the Peppers
Start by preheating your oven to 375°F (190°C). Lay the halved and seeded bell peppers cut-side up in a baking dish and roast them for about 15 minutes. This step softens the peppers just enough so they become tender but still hold their shape, setting the foundation for a luscious stuffed pepper experience.
Step 2: Cook the Steak
While the peppers are roasting, heat the olive oil in a skillet over medium-high heat. Add the thinly sliced steak and cook until browned and slightly caramelized. This initial sear locks in the juices and flavor. Once cooked, remove the steak from the pan and set it aside—trust me, it’s going to get even better in just a moment.
Step 3: Sauté the Onions and Mushrooms
In the same pan, toss in the sliced onions and mushrooms. Cook them down until they become soft and golden, releasing their natural sweetness and deep flavors. This step adds an essential layer of texture and complexity that perfectly balances the steak.
Step 4: Combine and Season
Return the steak to the pan with the sautéed vegetables. Season the mixture generously with salt and pepper. Stir everything together to blend the flavors—this is where the magic truly melds into that iconic Philly cheesesteak taste, ready to become the star filling.
Step 5: Stuff and Bake
Remove the roasted peppers from the oven and fill each half generously with the steak and vegetable mixture. Top each pepper with a hearty sprinkle of shredded provolone or mozzarella cheese. Bake them for another 10 to 15 minutes, just until the cheese is melted and bubbly. When you pull these out of the oven, the aroma alone will make your mouth water!
How to Serve Philly Cheesesteak Stuffed Peppers Recipe
Garnishes
Finish your Philly Cheesesteak Stuffed Peppers Recipe with a sprinkle of fresh chopped parsley or a handful of thinly sliced green onions. These fresh garnishes add a pop of color and a slight freshness that cuts through the richness of the dish, perfectly balancing the flavors.
Side Dishes
Keep things light and simple with a crisp side salad or a handful of roasted asparagus. If you want to go all out, a creamy garlic mashed cauliflower makes an excellent low-carb companion that won’t overpower the boldness of your stuffed peppers.
Creative Ways to Present
For a fun twist, serve your peppers halved with a drizzle of tangy hot sauce or a dollop of sour cream right on top. You could also place the filling on toasted low-carb bread for a more sandwich-like vibe while still enjoying all the stuffed pepper goodness.
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Stuffed Peppers Recipe can be tightly covered and stored in the refrigerator for up to 3 days. They make for a quick and delicious next-day meal that warms up beautifully without losing their flavor or texture.
Freezing
If you want to batch-cook, freeze the filling separately in an airtight container for up to 2 months. When ready, thaw it overnight and fill fresh or previously roasted peppers before baking. This shortcut keeps prep super easy on busy nights.
Reheating
Reheat stuffed peppers in the oven at 350°F for about 15 minutes or until warmed through and the cheese is melty again. You can also microwave them, but the oven method helps keep the peppers from becoming too mushy.
FAQs
Can I use other types of cheese in this Philly Cheesesteak Stuffed Peppers Recipe?
Absolutely! While provolone and mozzarella are classic choices for their melting qualities and mild flavor, feel free to experiment with cheddar, American cheese, or even a sharp white cheddar for a different taste experience.
Is this recipe gluten-free?
Yes, this Philly Cheesesteak Stuffed Peppers Recipe is naturally gluten-free as it contains only fresh ingredients without any wheat-based components. Just be sure your steak and other ingredients haven’t been seasoned or processed with gluten-containing additives.
Can I make this vegetarian?
For a vegetarian version, swap the steak for sautéed mushrooms, tofu strips, or plant-based beef alternatives. Load it up with plenty of onions and peppers to keep that hearty stuffed feeling.
What’s the best cut of steak to use?
Thinly sliced ribeye or sirloin is preferred for this recipe because both are tender and flavorful, cooking quickly without becoming tough. If buying whole steaks, partially freeze them first to make slicing thin easier.
How spicy is the Philly Cheesesteak Stuffed Peppers Recipe?
By default, it’s a mild and savory dish. If you love a little heat, add diced jalapeños or a dash of hot sauce either in the filling or as a topping right before serving to spice things up.
Final Thoughts
This Philly Cheesesteak Stuffed Peppers Recipe truly hits the spot when you want a dish that feels indulgent yet balanced and fresh. It’s perfect for those evenings when you want to impress without stress or for a comforting meal that makes the whole family smile. Once you try it, it’s easy to see why it quickly becomes a treasured favorite. So go ahead, grab those peppers, and let this recipe bring a little Philly magic to your dinner table soon!
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Philly Cheesesteak Stuffed Peppers Recipe
- Total Time: 40 minutes
- Yield: 4 servings
Description
Philly Cheesesteak Stuffed Peppers offer a delicious low-carb alternative to the classic sandwich, featuring tender, thinly sliced steak, sautéed onions, and optional mushrooms, all topped with melty provolone or mozzarella cheese inside roasted bell peppers.
Ingredients
Vegetables
- 4 large bell peppers, halved and seeded
- 1 onion, sliced
- 1 cup mushrooms, sliced (optional)
Meat & Cheese
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1½ cups shredded provolone or mozzarella cheese
Other
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare the bell peppers for roasting.
- Roast the peppers: Arrange the halved and seeded bell peppers cut side up in a baking dish and roast them for 15 minutes to soften slightly.
- Cook the steak: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced steak and cook until browned and just cooked through, then remove it from the pan.
- Sauté the vegetables: In the same pan, add the sliced onions and mushrooms (if using) and cook until they become soft and fragrant.
- Combine steak and vegetables: Return the cooked steak to the pan with the sautéed onions and mushrooms. Season the mixture well with salt and pepper, mixing to combine all flavors.
- Stuff the peppers: Spoon the steak and vegetable mixture evenly into each roasted bell pepper half, then top generously with shredded provolone or mozzarella cheese.
- Bake until melty: Return the stuffed peppers to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
Notes
- You can freeze the prepared filling separately for easy, quick meals later.
- For a spicy kick, add diced jalapeños to the filling mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
