Name: Philly Cheesesteak Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large bell peppers (any color), halved and seeds removed; 1/2 pound thinly sliced ribeye or sirloin steak; 1 medium onion, thinly sliced; 1 cup mushrooms, sliced (optional); 2 cloves garlic, minced; 4 slices provolone cheese or mozzarella; 2 tbsp olive oil; Salt and pepper, to taste; 1 tbsp Worcestershire sauce (optional)

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Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic sandwich, swapping the roll for roasted bell peppers while keeping all the bold, savory flavor. With tender strips of beef, caramelized onions, melty cheese, and juicy peppers, this dish is hearty, satisfying, and packed with nostalgia.

Why I Love This Recipe

I love how these stuffed peppers deliver everything I crave about a cheesesteak—gooey cheese, juicy beef, and savory onions—without the heaviness of bread. They’re easy to make, great for meal prep, and feel just indulgent enough while still being a lighter option. Plus, I get all the comfort of a classic Philly favorite, baked into a colorful, veggie-packed dish. Philly Cheesesteak Stuffed Peppers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bell peppers (any color, halved and seeds removed)
Thinly sliced steak (like ribeye or sirloin)
Onion, sliced
Mushrooms (optional), sliced
Garlic, minced
Provolone cheese or mozzarella
Olive oil
Salt and pepper
Worcestershire sauce (optional)

Directions

I start by preheating the oven and slicing the bell peppers in half lengthwise, removing the seeds.
I place the pepper halves in a baking dish and roast them for about 10 minutes to soften slightly.
While they roast, I sauté the onions (and mushrooms if using) in olive oil until caramelized, then add garlic and cook until fragrant.
I add the thinly sliced steak to the pan and cook until browned, seasoning with salt, pepper, and a splash of Worcestershire if I want a little extra depth.
I remove the peppers from the oven, fill them with the cheesesteak mixture, and top each with a slice of cheese.
I bake the stuffed peppers until the cheese is melted and bubbly—about 10–15 minutes more.
I serve them hot with a sprinkle of fresh herbs if I want to dress them up.

Servings and timing

This recipe makes about 4 stuffed pepper halves (2 servings) and takes around 40 minutes—10 minutes to prep, 20 minutes to cook the filling, and 10–15 minutes to bake.

Variations

I sometimes use ground beef or leftover roast beef instead of sliced steak.
Swiss, cheddar, or American cheese can be swapped in based on what I’m craving.
For a spicy kick, I add jalapeños or use pepper jack cheese.
I’ve added quinoa or rice to the filling for a more filling, casserole-style version.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I reheat them in the oven or air fryer to keep the peppers from getting too soft. The microwave works in a pinch but can make them watery, so I drain off excess liquid before reheating.

FAQs

What’s the best steak to use?

I go for thinly sliced ribeye or sirloin—they cook fast and stay tender. I freeze the steak for 15 minutes before slicing for cleaner, thinner cuts.

Do I need to pre-roast the peppers?

Yes, I like to roast the peppers for a few minutes before filling to make sure they’re tender and not too crunchy once stuffed.

Can I make these ahead of time?

Definitely. I prep and stuff them in advance, then bake them when I’m ready to eat. They also reheat well for meal prep.

Can I make these dairy-free?

Yes. I skip the cheese or use a plant-based cheese alternative. The filling still has lots of flavor on its own.

What sides go well with these?

I usually serve them with a side salad, roasted potatoes, or cauliflower rice for a balanced meal.

Conclusion

Philly Cheesesteak Stuffed Peppers are one of those recipes that deliver big flavor without the extra carbs. They’re cheesy, meaty, and packed with everything I love about the original sandwich—just in a lighter, veggie-forward package. Whether I’m making a weeknight dinner or meal prepping for the week, these always hit the spot.