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Philly Cheesesteak Stuffed Peppers on Rustic Platter

Philly Cheesesteak Stuffed Peppers

These Philly Cheesesteak Stuffed Peppers are the ultimate low-carb twist on the classic sandwich—all the savory, cheesy, beefy goodness of a Philly cheesesteak, served inside sweet roasted bell peppers instead of a bread roll. Tender, thinly sliced beef is sautéed with caramelized onions, bell peppers, and mushrooms, then piled into colorful pepper halves and topped with plenty of melted provolone cheese. The result is a dinner that’s hearty, satisfying, and packed with flavor, but naturally gluten-free and keto-friendly. Ready in just 45 minutes, these stuffed peppers are perfect for weeknight dinners, meal prep, or anytime you’re craving comfort food without the carbs. Serve them with a simple salad or cauliflower rice for a complete meal that everyone will love.

 

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Stuffed Peppers:

  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil

For the Cheesesteak Filling:

  • 1 pound thinly sliced beef sirloin or ribeye
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced (for filling)
  • 8 ounces cremini mushrooms, sliced (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 6-8 slices provolone cheese or 1½ cups shredded provolone

For Garnish (Optional):

  • Fresh parsley, chopped
  • Red pepper flakes

Instructions

  1. Prepare the peppers: Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes from the inside. If needed, trim a thin slice from the bottom so they stand upright. Place them in a baking dish just large enough to hold them snugly. Drizzle with olive oil and rub to coat. Bake for 10 minutes to start softening them while you prepare the filling.
  2. Prep the beef: If your beef isn’t already thinly sliced, place it in the freezer for 15-20 minutes to firm up, then slice it as thinly as possible against the grain. This is crucial for tender bites.
  3. Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion, sliced bell pepper, and mushrooms (if using). Sauté for 5-7 minutes until softened and lightly caramelized. Add the minced garlic and cook for 1 minute until fragrant. Transfer the vegetables to a plate and set aside.
  4. Cook the beef: In the same skillet, add another tablespoon of olive oil and increase heat to high. Add the thinly sliced beef in a single layer (work in batches if needed to avoid overcrowding). Let it sear without moving for 1-2 minutes until browned, then stir-fry for another 1-2 minutes until just cooked through. Season with salt, pepper, and Worcestershire sauce.
  5. Combine filling: Return the cooked vegetables to the skillet with the beef. Stir to combine and heat through. Taste and adjust seasoning if needed.
  6. Stuff the peppers: Remove the pre-baked peppers from the oven. Spoon the beef and vegetable mixture evenly into each pepper, packing it gently.
  7. Top with cheese: Top each stuffed pepper with 1-2 slices of provolone cheese (or a generous sprinkle of shredded cheese), making sure to cover the filling completely.
  8. Bake: Return the baking dish to the oven and bake for 15-20 minutes, until the peppers are tender and the cheese is melted, bubbly, and lightly golden in spots. If you want more browning on the cheese, switch to broil for the last 1-2 minutes and watch carefully.
  9. Rest and serve: Let the stuffed peppers rest for 5 minutes before serving. This allows the cheese to set slightly and prevents burning mouths. Garnish with fresh parsley and red pepper flakes if desired.

Notes

  • Choose Your Peppers: Red, yellow, and orange peppers are sweeter; green peppers are more savory. Any color works beautifully.
  • Slice Beef Thinly: For authentic cheesesteak texture, freeze the beef briefly and slice as thin as possible against the grain.
  • Don’t Overcrowd the Pan: When cooking the beef, overcrowding lowers the pan temperature and causes steaming instead of searing. Cook in batches if needed.
  • Pre-Bake the Peppers: This crucial step ensures the peppers become tender without overcooking the filling or burning the cheese.
  • Cheese Options: Provolone is classic, but mozzarella, white American cheese, or even Cheez Whiz all work beautifully.
  • Ground Beef Option: Substitute ground beef for sliced steak for a more budget-friendly version. Brown it with the onions and peppers, drain excess fat, and proceed.
  • Make Ahead: Assemble the stuffed peppers completely (without the final bake) up to 24 hours ahead. Cover and refrigerate. When ready to serve, bake at 375°F for 25-30 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes.
  • Keto-Friendly: With just 12-15 grams of carbs per serving (mostly from fiber-rich vegetables), these fit perfectly into a keto lifestyle.

Find it online: https://juicymeatrecipes.com/philly-cheesesteak-stuffed-peppers/