Easy Philly Cheesesteak Stuffed Peppers – A Low-Carb Dinner Favorite
These Easy Philly Cheesesteak Stuffed Peppers pack all the rich, cheesy flavors of the classic sandwich into tender roasted bell peppers no bread required. Juicy steak, caramelized onions, and melted provolone come together for a low-carb, keto-friendly dinner that’s ready in under 30 minutes. Perfect for busy weeknights or meal prep, these stuffed peppers deliver all the comfort of a Philly cheesesteak without the carbs.
Ingredients
- 4 large bell peppers halved and seeded
- 1 lb thinly sliced ribeye or sirloin steak
- 1 medium onion sliced
- 1 cup mushrooms sliced
- 1 tbsp olive oil
- 6–8 slices provolone cheese or mozzarella
- 1 tsp garlic powder
- Salt and black pepper to taste
- Optional: 1 tsp Worcestershire sauce or soy sauce
- Optional Add-Ins:
- 2 tbsp cream cheese for extra creaminess
- ½ tsp chili flakes for a spicy kick
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Slice peppers in half lengthwise, remove seeds, and place cut-side up in a baking dish. Brush with olive oil and bake for 10 minutes to soften.
- Cook the filling: In a skillet, heat olive oil over medium heat. Add onions and mushrooms; cook until soft and caramelized.
- Add sliced steak, season with salt, pepper, and garlic powder, and cook until the beef is browned and tender. Stir in Worcestershire or soy sauce if desired.
- Assemble: Place a slice of cheese in each pre-baked pepper half. Spoon in the steak mixture and top with another slice of cheese.
- Bake: Return to the oven and bake for 10–15 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with chopped parsley and enjoy warm.
Notes
- Pre-baking the peppers keeps them tender but not soggy.
- For authentic flavor, use ribeye steak sliced thinly against the grain.
- Drain any excess liquid before stuffing to prevent sogginess.
- These peppers reheat beautifully perfect for meal prep or leftovers.