philly cheesesteak stuffed peppers

philly cheesesteak stuffed peppers

philly cheesesteak stuffed peppers

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philly cheesesteak stuffed peppers
philly cheesesteak stuffed peppers

Ingredients and substitutions

If you’ve ever eaten a Philly cheese steak, these ingredients should look pretty familiar to you:

  • Bell Peppers — You need green peppers to stuff, and red to fill (and for some colour) – feel free to use any colour bell pepper though!
  • Mushrooms — I use packaged pre-sliced button mushrooms but you can use any type of mushroom
  • Steak — Sirloin is my recommendation. It’s a nice, lean cut with good texture and flavor. Go for a steak that’s about 1″ thick; alternatively, you can use ground beef, ground turkey, chicken breast or any other type of protein
  • Onion — Red is the way to go here! It’s nice and crunchy and adds a pop of color but any type of onion will work
  • Cheese — Mozzarella is my favorite cheese to use in this recipe, but Swiss works great too – but don’t let me stop you from using your fave cheese!

Ingredient add-ins

This is the perfect recipe to “make your own” by swapping out ingredients or adding in new ones. Here are a few suggestions to get your creative juices flowing:

  • Add in some chopped chili peppers (jalapeno, poblano, or anaheim peppers are great!) for a little heat.
  • Add some cherry tomato halves and oregano for an Italian twist.
  • Swap the red for yellow onion for a little more sweetness.


How to make this recipe

Here’s a brief overview of how to make this recipe – scroll down to the recipe card for more detailed instructions.

  1. Halve and deseed your green bell peppers. Drizzle with olive oil, season with salt and pepper, and bake for 10 minutes.
  2. Sear steak in a frying pan then slice it thinly.
  3. Fry sliced mushrooms, then add onions and red pepper.
  4. Remove the green peppers from the oven, and divide your steak and veggies evenly between pepper halves.
  5. Top with cheese, then bake for fifteen minutes until cheese is melted – enjoy!


Making stuffed peppers keto

While this meal is low carb, at 12g of net carbs per serving it’s not low enough for keto. But it’s an easy enough thing to fix!

So if you’re following a keto diet and want to bring the carb count even lower, try these solutions:

  • Green onions/scallions are a safer bet for keto recipes because they have about half the carbs as red onion.
  • Zucchini boats are a great alternative to the green bell peppers since they’ve got just a little over half as many net carbs.

Making these simple changes will bring the net carb count down to about 6g per serving!

Using ground beef

You can use ground beef instead of steak in this recipe. Just cook it thoroughly on the stove and drain it well before stuffing the peppers with it.


How to make peppers softer

Some people like to have a softer pepper “shell” instead of a firmer one. If this is you, it’s really easy to make them that way! It takes a little more time, but worth it if this is your preferred texture:

Instead of 400F, heat your oven to 375F. Stuff the peppers but leave off the cheese, and cover them with aluminum foil. Bake for an hour before removing the foil lid, adding cheese, salt, and pepper, and baking for five to ten minutes until it melts.

Baking them this way will make them nice and soft, but not mushy!

What to serve with stuffed peppers

Some crispy roasted potatoes are the perfect companion for the peppers! Cube them, oil them up, and season them before tossing in the oven with the empty green pepper halves. Then they’ll all finish up together!

They’re also great with a side of cauliflower rice to keep the carbs down.

Storing & reheating

philly cheesesteak stuffed peppers
philly cheesesteak stuffed peppers

You can assemble the peppers the day before and keep them in the fridge before their final bake. Just add ten minutes on to the baking time.

For storing leftovers, keep them in the fridge in some glass meal prep bowls for 3-5 days. Reheat them in the microwave until heated in the center. You can also reheat them in a baking dish covered with aluminum foil at 375F for 30 minutes.

Random Posts

Can you freeze stuffed peppers?

Yes, you can! The texture won’t be exactly the same, but they do fare pretty well in the freezer.

Cover and freeze your fully cooked peppers in the baking dish once they’re totally cooled. Thaw them by placing in the fridge overnight. Then, just uncover and bake in the oven at 375F for 30 minutes or until hot all the way through.

How do you prepare the peppers for cheesesteak stuffed peppers?

Start by making a vertical cut down the stem of the pepper through to the base. Then take one half of the pepper and carefully use a paring knife to cut a semi-circle around the stem and remove. Use the same paring knife to remove the ribs and seeds, and your pepper is ready to stuff!

How to make the best cheesesteak stuffed peppers:

  1. Roast the peppers for a few minutes ahead of time. I don’t love super soft peppers, so I only give them a few minutes’ head start. However, if you usually prefer your peppers on the softer side, I suggest upping the prebake on the peppers to up to 10 minutes. I found six minutes was perfect for us!
  2. Sauté your veggies. Cook the mushrooms until they’re sautéed perfectly, season them with garlic, and onion powder. Then remove them to a plate, and cook the onions separately. This ensures that none of the veggies get soggy.
  3. Sear the steak. While the peppers are baking, heat the oil in a pan and sauté the steak, remember, since they’re really small pieces, you’ll only need to cook it for about a minute. Season with onion powder, garlic powder, soy sauce, paprika, red pepper flakes, and cayenne if you’d like along with salt and pepper. Place the meat in the same bowl as the veggies and toss to combine,
  4. Stuff the peppers and bake. All the peppers to cool slightly as well as the steak mixture. Once cooled, stir in the shredded cheese and stuff the peppers. I save some of the cheese for the top and sprinkle it on and then pop it in the oven to bake. That’s it!

Why do you bake the peppers after stuffing?

Baking the peppers ahead of time takes away some of that raw flavor. You have a choice of baking them for longer if you prefer softer peppers or cooking them just a tad bit to take away that raw pepper flavor. I usually prefer bright green and somewhat crispy peppers, so I don’t bake them for too long. However, this is entirely up to personal preference!

Can I make the filling in advance? 

Absolutely! You can make the filling earlier in the day or even up to a day in advance. That way, all you need to do is bring the filling back to room temperature and just clean and stuff the peppers.

What to serve stuffed peppers with:

I usually keep things pretty simple, just a side salad. Cauliflower rice is also another option. If you aren’t doing a low carb thing, garlic bread on the side would be yummy or even cilantro lime rice as it works surprisingly well here!


Philly Cheesesteak Stuffed Peppers

prep time 10 MINUTES
cook time 20 MINUTES
total time 30 MINUTES

Learn how to make delicious Philly Cheesesteak Stuffed Peppers. These peppers are all the things you love about a traditional Philly Cheesesteak but made low carb by using peppers as our serving vessel!


  •  4 green bell peppers, cut in half + seeds/ribs removed
  •  1 pound beef sirloin or flank steak cut into thin strips
  •  2 tablespoons olive oil (or butter)
  •  8 ounces mushrooms, sliced
  •  1 small red onion, thinly sliced
  •  2 teaspoons EACH: onion powder, garlic powder, AND low sodium soy sauce
  •  1 tablespoon minced garlic
  •  ½ teaspoon EACH: smoked paprika AND red pepper flakes
  •  ⅛ – ¼ teaspoon cayenne pepper (optional)
  •  1 ½ cups shredded mozzarella or provolone cheese
    1. VEGGIES: Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle 1 tablespoon of oil in a large skillet and heat over medium-high heat. Add the mushrooms and push them around the pan and let them cook for 4-5 minutes or until they brown. Season them with the minced garlic and 1 teaspoon of onion powder, a big pinch of salt and pepper and let them cook for 30 seconds before removing to a large bowl; set aside. Add a little more oil if needed and sauté the onions for 1-3 minutes; season with salt and pepper, remove to the same bowl as the mushrooms.
    2. PEPPERS: Spray a 9×13 baking dish with nonstick cooking spray (or place a piece of foil in for even easier cleanup, and then spray with cooking spray.) Line the peppers cut side up and spray the peppers with cooking spray, and bake for 6-10 minutes in the preheated oven (6 mins if you prefer them crunchy, longer for softer peppers.)
    3. STEAK: While the peppers are roasting, add the remaining 1 tablespoon of oil to the same skillet and cook the meat for roughly 1 minute. Season the meat with the remaining 1 teaspoon of onion powder, 2 teaspoon garlic powder, soy sauce, paprika, red pepper flakes, cayenne (if using), and a pinch of salt and pepper. Place the meat in the same bowl as the veggies.
  1. BAKE: Toss the veggies and meat together so it’s evenly mixed. Allow the mixture to cool for a few minutes. Remove the peppers from the oven when done. Stir 1 cup of shredded cheese to the prepared mixture. Divide the prepared meat and veggies evenly among the peppers. Top with the remaining ½ cup of cheese. Bake for 10 minutes or until the cheese melts. Remove and serve warm.


  • See post for how I clean and prep the peppers.
  • if you don’t have smoked paprika, you can also use sweet paprika here!


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